Smarter Granola Bars

Smarter Granola Bars

Blood Sugar: 13Servings: 12Preparation Time: 15minMeal Category: Snack
Micronutrients:MagnesiumCalciumFolate

Macronutrients per 100g

Energy
508kcal
Sugar
26g
Fat
37g
Fiber
8g
Sat fat
8g
Protein
13g
Carbs
39g
Sodium
195mg

Ingredients

1/2 cup roughly chopped Raw almonds, 1/2 cup roughly chopped Raw hazelnuts, 1/2 cup Unsweetened coconut flakes, 1 cup Puffed millet or puffed rice cereal, 2 tablespoons Ground flaxseeds, 1/4 cup Hulled hemp seeds, 1/4 teaspoon Kosher salt, 1/3 cup Raw honey, 1/3 cup Salted, unsweetened almond butter or other nut butter, 1 tablespoon Coconut oil

Preparation

1. Line an 8x8 inch baking dish with parchment paper. 2. Toast 1/2 cup roughly chopped raw almonds, 1/2 cup roughly chopped raw hazelnuts, and 1/2 cup unsweetened coconut flakes in a dry sauté pan over medium heat for 3-5 minutes until the coconut just starts to brown. 3. Transfer to a bowl with 1 cup puffed millet or puffed rice cereal, 2 tablespoons ground flaxseeds, 1/4 cup hulled hemp seeds, and 1/4 teaspoon kosher salt. 4. Heat 1/3 cup raw honey, 1/3 cup salted unsweetened almond butter or other nut butter, and 1 tablespoon coconut oil in the same sauté pan over medium heat until warm and melted. 5. Pour over the nut mixture and stir to combine. 6. Transfer to the baking dish, press into the pan evenly, and sprinkle with sea salt if using. 7. Let cool to room temperature. 8. Cover and refrigerate for at least 30 minutes before cutting into bars.

Micronutrients % of RDI

Iron
3% of RDI
Magnesium
19% of RDI
Vitamin C
1% of RDI
Omega 3
8% of RDI
Vitamin A
0% of RDI
Calcium
14% of RDI
Folate
52% of RDI

Good to know

Store the bars in the fridge, covered, for up to 5 days.

How to Prepare

1. Line an 8x8 inch baking dish with parchment paper. 2. Toast 1/2 cup roughly chopped raw almonds, 1/2 cup roughly chopped raw hazelnuts, and 1/2 cup unsweetened coconut flakes in a dry sauté pan over medium heat for 3-5 minutes until the coconut just starts to brown. 3. Transfer to a bowl with 1 cup puffed millet or puffed rice cereal, 2 tablespoons ground flaxseeds, 1/4 cup hulled hemp seeds, and 1/4 teaspoon kosher salt. 4. Heat 1/3 cup raw honey, 1/3 cup salted unsweetened almond butter or other nut butter, and 1 tablespoon coconut oil in the same sauté pan over medium heat until warm and melted. 5. Pour over the nut mixture and stir to combine. 6. Transfer to the baking dish, press into the pan evenly, and sprinkle with sea salt if using. 7. Let cool to room temperature. 8. Cover and refrigerate for at least 30 minutes before cutting into bars.

Good to Know

Store the bars in the fridge, covered, for up to 5 days.

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