These bars are perfect for the on-the-go, 9-5 ers or even that little something to curb late-night cravings. This recipe is a base line for any granola bar: add other dried fruits, nuts, or a sprinkle of flakey sea salt to make them your own!
Here’s what I did for mine:
Oat flour- this can easily be made in a Magic Bullet, Nutribullet, blender or food processor. Place 1/2 cup of oats in your chosen machine, pulse for 1-2 minutes or until a sand-like consistency has formed/ oat pieces are ground and voila!
2 Tablespoons ground flax seed
1 Tablespoon chia seeds
7 Tablespoons warm water
1/4 cup melted coconut oil
1/3 cup maple syrup (honey, agave or brown rice syrup also work)
1/2 cup nut butter (I like sunflower, almond, cashew or peanut best)
2 scoops collagen peptides (my favorite brand is Further Food)
2 teaspoons vanilla extract
1/2 cup oat flour
1 1/2 cups oats
1/2 cup unsweetened coconut flakes
2 teaspoons ground cinnamon
1/2 teaspoon salt (who really measures this, it’s one large pinch)
1/2 cup dried cranberries (sub: raisins, or dried and chopped apricots/figs)
1/4-1/2 cup dark chocolate chunks (I use a 75-85% dark cocoa bar cut into small pieces)
- Line a 9×9 baking pan with parchment paper and set aside.
- In a large bowl, mix ground flaxseed, chia seeds and warm water. Allow to sit for 5 minutes or until the water has been absorbed into the seeds (this will resemble an egg-like consistency).
- Add the coconut oil, maple syrup, nut butter, collagen & vanilla, stirring until combined.
- After that is mixed, add in the oat flour, oats, coconut, cinnamon, cranberries and dark chocolate chunks (here’s where you can get creative: add in your favorites like raisins, cashews, pumpkin seeds or pistachios).
- Mix this together until the dry ingredients are coated thouroughly. Spread the mixture onto the prepared baking pan and freeze for 45 minutes-1 hour before cutting into rectangles.
- Once cut, individually wrap each bar in plastic wrap or place into plastic bags.
These bars are best enjoyed cold, keep them in your freezer or refrigerator until you are ready to eat.
Store for up to 1 month (in freezer), 2-3 weeks (in fridge).