Molasses Granola Bars Conquer the Snack Attack
The snack monster is real, and these molasses granola bars conquer that snack attack by supporting the body’s needs with satisfying taste and healthy nutrients. Usually when we give in to snacking we can feel like a failure afterwards. These bars can make you feel awesome because you’re taking care of yourself and the ones you love.
You can customize these bars to suite your needs and tastes by substituting ingredients you want to include to help you reach your health goals. Think along the lines of different kinds of dried fruits, adding nutritional powders, whether its plant protein or super food powders, adding in spices, or using almond or cashew butter in place of the tahini or maybe try switching up the molasses and using yacon syrup, coconut nectar, brown rice syrup, or honey. There are so many varieties you could make. I hope you give them a try.
Molasses Granola Bars
Equipment
- large mixing bowl
- 9X13 pan,
- parchment paper,
- saucepan,
- Spatula
- rolling pin, optional
Ingredients
Dry Ingredients
- 2 cups chopped raw nuts walnuts, pecans, almonds or sunflower/pumpkin seeds (mixture)
- 2 cup gluten free old fashioned oats
- 1 ½ cup gluten free crispy rice
- 1 cup dried fruit raisins, cherries, chopped dates or apricots or mixture
- ½ cup flax hemp or sesame seeds
- ½ cup kale chips crushed (optional- add a nice nutritional punch)
Wet Ingredients
- ¾ cup molasses or maple syrup or mix both
- 3 tablespoons coconut sugar
- 1 tablespoons coconut oil
- 2 tablespoons tahini sesame butter
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
For Savory bars;
- 1/4 tsp cayenne pepper
- 1 tsp fresh cut herb: thyme or rosemary
Instructions
- Prepare a 9x13 baking dish by lining it with parchment paper, extending the paper over the edges. Have that close and ready.
- In a large mixing bowl, combine the dry ingredients: nuts/seeds, oats, crispy rice, dried fruit, flax/hemp/sesame and kale chips, if using.
- In a small saucepan, combine the wet ingredients: coconut oil, tahini, molasses/maple syrup, coconut sugar, vanilla, salt and herbs, if making savory bars.
- Bring to a boil over medium heat, reduce heat to low and simmer for 3 minutes, while stirring constantly. It should be bubbling as you stir.
- Being careful not to burn yourself, pour into the oat mixture and stir quickly to coat everything.
- Transfer mixture to the prepared pan and use another sheet of parchment to cover mixture and press the mixture evenly into the pan. It is also effective to use the flat bottom of a measuring cup or rolling pin to evenly press down the mixture.
- For chewy bars, place pan in the refrigerator to chill.
- When completely cooled, cut and store refrigerated for two weeks. Freeze for longer life and individually wrap for a quick snack to grab on the go.
- For crispy bars, bake at 350 degrees for 20 minutes. Cool and cut into bars.