I’ve talked about granola bars before on the blog – my Twice Baked Oat and Raisin Granola Bars with Dark Chocolate – so perhaps it will come as a surprise that I’ve venturing into granola bar territory again. Why this enduring granola bar fascination?
Well, to my mind, the granola bar is among the ultimate in portable snacks.
Portable, customizable snacks.
Portable, customizable, healthy snacks.
Okay, last one: portable, customizable, healthy, and easy to make snacks. To wit:
Portable: in a bag, in brown paper, in tupperware, or in any other snack conveyance, granola bars can go with you on any adventure you desire. They work as a post-gym snack, a travel snack, a just-in-case snack, a work snack, a quick lunch with some fruit or a green smoothie, and so on.
Customizable: I see every recipe as a template, just waiting to be tailored to individual taste preferences. So below, where I suggest pumpkin seeds, use walnuts, if you prefer. Or double the fruit and leave out the seeds. Or, if you don’t like chocolate in your recipes (gasp!), substitute more nuts or seeds, or more dried fruit. Go modification crazy! Just try to avoid radically changing the total quantity of stuff that needs to be coated with the brown rice syrup/almond butter caramel. That’s where you’ll run into trouble.
Healthy: healthy options come in a variety of forms. Sometimes an apple is best, or a green smoothie; other times, you need something with a bit of protein, some complex carbs, and some tasty dark chocolate. So that’s what I mean about granola bars being healthy – they contain complex carbs, and some healthy fats, protein, and fibre, and those are the keys to making a snack that will power you through.
These particular bars also use golden, caramelly brown rice syrup, which is one of the few sweeteners that I can trust to keep my blood sugar level – no spikes, no drops. They are also full of: pumpkin seeds (zinc), sesame seeds (calcium), raisins (antioxidants), and shredded coconut (healthy medium chain fatty acids). It’s all so good!
Easy to Make: the whole point of the homemade granola bar is that you throw a bunch of stuff in a bowl, stir it around, squish it in a pan, and then either bake it or call it a day. I’m not sure what could be easier than that except, of course, the aforementioned piece of fresh fruit.
So let’s get to the recipe!
No-Bake Seedy Granola Bars with Brown Rice Syrup and Almond Butter
- Author: Emily Joldersma, R.H.N.
- Recipe Notes: vegan, gluten-free, naturally-sweetened, soy-free, nut-free option
- 1 cup brown rice syrup
- 1 cup almond butter (the more liquidy, the better; also note you can use any nut/seed butter)
- 1 tablespoon vanilla
- 1/2 teaspoon pink salt
- 1 cup rolled oats
- 3 cups puffed quinoa
- 1/2 teaspoon cinnamon
- 1 cup unsweetened SHREDDED COCONUT
- 1/2 cup SESAME SEEDS
- 1/4 cup PUMPKIN SEEDS
- 1/2 cup RAISINS
- 3/4 cup CHOCOLATE CHIPS (vegan dark chocolate chips)
- Lightly grease a 9×13 glass pan with coconut oil.
- Measure together brown rice syrup, almond butter, pink salt, and vanilla, and warm gently in a pan over low heat, just until a bit more pourable.
- In a (very!) large bowl, stir together oats, puffed quinoa, cinnamon, coconut, seeds, fruit, and dark chocolate chips.
- Pour almond butter caramel over oat/seed/fruit mix and stir well, until everything is coated with the brown rice syrup/nut butter mix. You might need to use hands for this, friends. It’s a tough job, but someone has to do it.
- Scoop the mixture into the greased 9×13 pan.
- Press the mix firmly (as firmly as you can) into the pan. Cut into bars now or as you go. Keep in the fridge, but serve at room temperature.
© Eat Well, Live Vibrantly