These granola bars will provide you with long lasting energy, fill you without making you feel full and give you that salty-sweet flavor balance to make you feel like you’ve gotten everything you need. Use them to fill the 11am / 4pm gap, avoid late night bad food decisions, or as a breakfast-in-a-taxi/airplane/subway/train.
FOR 14 BARS
200g rolled oats, gluten-free if desired
135g pumpkin seeds
1 handful of nuts (cashews, pecans, walnuts..)
35g unsweetened puffed cereal (rice, millet, quinoa etc.)
200g dried fruit (raisins, dates, figs, prunes, goji berries), roughly chopped
¼ tsp. flaky sea salt
1 Tablespoon Ninja Powder
60ml honey
35g unsweetened puffed cereal (rice, millet, quinoa etc.)
200g dried fruit (raisins, dates, figs, prunes, goji berries), roughly chopped
¼ tsp. flaky sea salt
1 Tablespoon Ninja Powder
60ml honey
20ml date syrup / brown rice syrup / maple syrup
125ml tahini
2 Tbsp. coconut oil
1 tsp. vanilla extract
125ml tahini
2 Tbsp. coconut oil
1 tsp. vanilla extract
INSTRUCTIONS
-
Preheat oven to 160°C. Combine oats, nuts and pumpkin seeds on a baking sheet and bake for 10-15 minutes, stirring once or twice, until the oats are golden and have a nutty aroma.
- In a small saucepan combine the brown rice syrup, maple syrup, tahini, coconut oil, vanilla. Whisk to combine. Do not overheat.
- In a large bowl, combine the cooled oats and pumpkin seeds with the chopped dried fruit, rice puffs, salt, and Ninja Powder. Pour the wet ingredients over the dry ingredients and stir quickly to mix.
- Pour the mix into a brownie pan lined with plastic wrap or baking paper. Press the mixture firmly, especially into the corners. Place in the fridge for a couple hours to firm up, then remove from fridge and slice into bars. Keep leftovers in the fridge for up two weeks.