Superseed Granola Bars
Most granola bars on the market are loaded with sugar and don’t use organic oats, meaning they’re loaded with the pesticide glyphosate.
One HUGE piece of advise I can give you when shopping is to always opt for organic oats because of this. You’ll be surprised how many “healthy” brands don’t use these, which means you’re not being nearly as virtuous as you think. And oats are commonly used in gluten-free products, so something to be mindful of.
This recipe is adapted from Elissa Goodman — the bars are filled with goodness and crispy crunch. I love packing them in Leena’s lunch for a treat that I also know is nutrient-dense and filled with fiber. You can also add some mini chocolate chips to make a “chewy chocolate chip granola bar” for your littles.
Superseed Granola Bars
Yields 16-24 bars based on how you cut them
Prep time: 10 minutes
Chill time: 1 hour
Ingredients:
1 1/2 cups gluten free, organic rolled oats (I like this sprouted brand)
1 1/4 cups organic quinoa puffs or brown rice crisp cereal.
1/4 cup hemp seeds
1/4 cup unsalted sunflower or pumpkin seeds
2 Tbs. sesame seeds
2 Tbs. chia seeds
1/4 cup unsweetened shredded coconut
1 tsp. ground cinnamon
1/4 tsp. sea or kosher salt
1/2 cup Coconut Secret Coconut Nectar
1/3 cup organic, smooth, runny almond butter
1 1/2 tsp. vanilla extract
1/4 cup goji berries or mini chocolate chips
Directions:
Line an 8-inch square pan with parchment paper.
Place goji berries in small, microwave safe bowl with a few tablespoons water and microwave for 30 seconds to hydrate and soften. Drain the water and set aside.
In a large mixing bowl, combine the oats, quinoa puffs, seeds, shredded coconut, cinnamon and salt. Mix until well combined and all ingredients are evenly distributed.
In a large measuring cup or separate bowl, combine coconut nectar, almond butter, and vanilla — whisk until smooth.
Pour the nut butter mixture over the oat mix, making sure to get every last drop of the gooey liquid. With a large spoon or rubber spatula, stir until all of the oats, cereal and seeds are completely coated with the wet ingredients. Add goji berries and continue to mix together. If it seems dry, add a little more almond butter or coconut nectar.
Transfer the mixture parchment lined pan and spread into an even layer. I like to cover the top with parchment paper and press down with my hands and/or the bottom of a small cup to ensure it’s well packed (this makes slicing easier and helps the bars hold together).
Place the pan in the freezer, covered with the parchment paper and let chill at least 3 hours to make the bars easier to cut.
Lift the square out of the pan using the parchment paper for handles and place it on a cutting board. Cut into 16-24 even squares.
Wrap the bars individually or keep them in an airtight container in the fridge for 2 weeks. Store extra in the freezer for up to one month.
Note: If you’re coconut nectar, almond butter mixture is very thick — microwave for 30 seconds so it’s easier to pour and incorporate into the dry ingredients.
For a nut-free version, swap the almond butter for organic, unsweetened sunbutter.
