Now that it’s been consistently nice out, I have been able to run outside. I always find, no matter how much I think that I am staying active and keeping in shape at the gym over the winter, the first run outside pretty much kills me. On top of making me super sleepy, running makes me pretty hungry. I am definitely one of those people who has to eat before and after they work out or my energy stores plummet to zero. It always feels like going for a run takes every last bit of energy out of me. While I usually depend on smoothies to get me through, it’s also nice to have a snack hanging around when you get home. Sometimes you just need something to actually chew on.
I am definitely a fan of homemade granola and granola bars. I like that you can customize them according to whatever flavours you are feeling in the mood for and they are obviously so much healthier (and as a result, more filling) than the store bought stuff. The biggest problem with granola bars is usually the texture. I can’t tell you how many times I have made a pan of them and they just fall apart as I try to cut them. While they obviously don’t end up in the trash, and are equally tasty broken into pieces and sprinkled on some yogurt or eaten by the spoonful, granola bars are meant to stay as bars.
These granola bars are great for a number of reasons. They actually just rely on some oats and dates to stick together and successfully do! I made sure to stick them in the freezer for about 20 minutes before I cut them to make sure they were fully cooled down. They are soft and chewy and filled with all of the seeds that I normally load my smoothies up with for some extra protein and energy after I work out: chia, flax, buckwheat hearts, hemp, sesame seeds. These bars are full of goodness. I also like that they defy most dietary restrictions. They are vegan, gluten free (with gluten free oats), refined sugar free, and easily made nut free if you replace the almonds with a seed (I would suggest pumpkin seeds). They are barely, barely sweet and I actually really enjoyed them slathered in some almond butter, but if you’re really feeling a nag for something a little more sugary, you can even spread some honey on them.
Adapted from Oh She Glows
These granola bars are soft and chewy. They are barely sweet. I really enjoy them with some almond butter slathered over them.
These are vegan, gluten free (with gluten free oats) and refined sugar free. They can easily be made nut free if you replace the almonds with a seed like pumpkin seeds.
Make sure the bars are completely cool before slicing them. I put the tray in the freezer for about 25 minutes and had no trouble cutting them into clean bars.
Preheat oven to 350F.
In a large bowl, mash banana until smooth.
Place oats in a food processor or blender and pulse until they are broken down a little bit (they shouldn't become oat flour). Pour into a large bowl.
Pit dates and place them in a food processor or blender until they form a paste. You may want to add a splash of water or soak your dates until they are soft.
Mix all ingredients together with the oats in the large bowl.
Line a 9 inch by 9 inch baking tin with parchment paper.
Press granola mixture into the baking tin.
Bake for 25-27 minutes, until golden brown.
Remove from oven, and let cool in the pan for about 10 minutes.
Place in freezer and let cool completely (about 25 minutes).
Cut into desired size and shape (I cut it into 15 pieces)
Store in airtight container
Power-Packed Granola Bars was last modified: April 13, 2015 by