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Honey Bear Granola Bars

Isn’t it just outrageous how much it costs at the market these days for a single energy bar? I have spotted some that are close to $4.00 a piece! And the quality and taste (with few exceptions) rarely meet expectations of both nourishing and good. So I set out to experiment with creating my own and quickly discovered not only how easy and fun homemade granola bars are to make, but they taste way better than anything I’ve ever bought. See if you don’t agree.

Recipe Inspired by: Savory Simple’s Gluten-free Vegan Granola Bars
Servings: 8 to 9 bars (depending on desired size)
Author: Linda Shapiro, © Meal Planning Maven

Ingredients

Dry Ingredients

  • 1 1/3 cups rolled oats try Bob’s Red Mill if you need gluten-free
  • 2/3 cup quinoa flakes such as Ancient Harvest
  • 1/4 to 1/3 cup coconut palm sugar see MPM Mini-Bites for more info
  • 1/3 cup finely chopped dried unsweetened cherries
  • 1/3 cup finely chopped dried unsweetened apricots
  • 1/3 cup finely chopped dried unsweetened dates
  • 1/4 cup finely chopped unsalted almonds
  • 1/4 cup finely chopped unsalted pistachios
  • 2 tablespoons finely chopped unsalted sunflower seeds
  • 2 tablespoons finely chopped unsalted pumpkin seeds
  • 2 tablespoons sesame seeds
  • 3 tablespoons cacao nibs or mini chocolate chips
  • Pinch kosher salt
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ground ginger optional

Wet Ingredients

  • 1/4 cup honey
  • 1/4 cup coconut oil
  • 1/2 cup almond butter

  • Olive oil or coconut oil spray
  • Parchment paper
  • Wax paper

Instructions

  • Preheat oven to 350 degrees F. Cut a sheet of parchment paper to line a 9 x 9 or 8 x 10-inch pan with 2 sides hanging over for easy bar removal. Lightly coat paper with olive oil or coconut oil spray.
  • In a large bowl, stir together all Dry Ingredients. In a small bowl, combine all Wet Ingredients; stir into Dry Ingredients, combining well. Spoon mixture into prepared pan, pressing down firmly.
  • With a small piece of wax paper, continue pressing mixture evenly into pan, making sure it reaches all corners.
  • Bake bars for 30 to 35 minutes or until lightly browned.
  • Remove from oven; allow to cool on a rack for about 20 minutes; transfer to the refrigerator for at least 2 hours or until completely chilled. With a sharp knife, cut into desired size. (Do not cut too small or they may crumble.) Wrap each bar separately; store in the refrigerator or freezer.

Notes

Make Ahead and Storage Tips: bars may be stored, covered in the refrigerator for 3 weeks and may be frozen for up to 6 months.
These bars have a crumbly texture and will hold together better if you finely chop the dried fruits, nuts and seeds. If mixture seems too dry, add up to an additional tablespoon of almond butter.
Have fun with these! Using the same proportions as stated in the recipe, “switch it up” with your favorite nut butters, dried fruits, nuts and seeds.
Coconut Palm Sugar: I have been searching for a healthier sweetening alternative for use in desserts and have been experimenting with coconut palm sugar. Brands to look for are Coconut Secret and Wholesome Sweeteners.
Reportedly lower glycemic and possibly suitable for some diabetics, coconut palm sugar has a similar look, taste and texture of brown sugar, albeit to some, less sweet. Coconut palm sugar can replace cane sugar and brown sugar in equal amounts in recipes. Do your own research about this unprocessed sweetener to decide if it’s an acceptable choice for you. Naturally, if you have a medical concern, check first with your health care practitioner. (If you prefer not to use coconut palm sugar, you can use an equal amount of cane sugar or brown sugar.)