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GRANOLA BARS {grain-free}

June 4, 2016

 

My little sister is brimming with incredible recipes and I am excited to share her granola recipe with you! I switched around a few things for mine and my families liking - I encourage you to do the same! If there is something you don't have on hand or would never use again in another recipe (maybe the flours or sweeteners I enjoy using) then please substitute your favourite! I often get asked how I come up with recipes...well I take a recipe I love, swap out the flour first, to make it gluten free (or a lower gluten content) then replace the refined sugar with either agave, honey, maple syrup or coconut sugar, then I work on lowering the fat by using apple sauce. If I do a vegan recipe, I replace the milk and eggs with coconut or almond milk and a flax egg or "Egg Replacer". I also try to limit the amount of ingredients in a recipe to cut down on prep time (and time spent buying groceries); however, this recipe has more ingredients than usual because I grabbed a lot of the loose nuts and seeds in my pantry and threw them in. It's fine to add more or less than suggested in this recipe! Make it your own! The same goes with the dried fruit - grab what you can find in your pantry or what you enjoy from the grocery store. It feels good watching your littles eat food without added sugars and artificial flavors and colors. I hope you enjoy this as much as I do!
 

INGREDIENTS
 

  • 2 C oats

  • 1 C buckwheat flour (sub favourite flour OR protein powder to make these energy balls)

  • ​1 C dates, chopped

  • 1 C dried apricots, chopped

  • 1/2 C dried cranberries, chopped

  • 1/2 C dried blueberries, chopped

  • 1 1/2 C mixed nuts, chopped

  • 1/2 C pumpkin seeds, chopped

  • 1/2 C sesame seeds

  • 3 Tbsp flax seeds

  • 3 Tbsp chia seeds

  • 1 C honey (sub, Agave or maple syrup)

  • 2 eggs


METHOD

  1. Preheat oven to 350 Celsius and line 9x11 pan with brown paper, or spray with non-stick spray.

  2. Roughly chop all dried fruit and throw into a large bowl.

  3. Place mixed nuts onto cutting board and roughly chop (you can also place all the nuts into a bag and pound gently with a meat mallet or any heavy object). Add to bowl.

  4. Add remaining ingredients and mix gently.

  5. Pour into lined pan and press down to uniform shape.

  6. Bake 20-25 min.

  7. Let cool and cut into squares and store in an airtight container.


*option to roll the batter into balls and bake on a lined cookie sheet*

 

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Hi There

Becky is studying Holistic Nutrition and is focusing her research on advancements in mental  health and sports. She lives in Canada with her husband and three children. Becky is the creator and owner of Fête Essential Oil Co as well as Muse Nutrition and is also a food & drink contributor to Khachilife, a fine lifestyles magazine.

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