Trail Mix Granola Bars - Bravabod
Recipes

Trail Mix Granola Bars

Valentina

Valentina P

  • Difficulty Easy Difficulty
  • Time 15" (plus chill time)

These bring to mind those chewy, oatmeal raisin granola bars you used to get as a kid - but without the preservatives or subsequent sugar crash. Made with almonds, oats, flax, raisins, coconut oil, honey, and a touch of cinnamon. No baking required and perfect as a wholesome snack or quick breakfast for kids and adults alike. To make this nut free, substitute with sunflower seed butter and use extra seeds in place of the chopped almonds. Recipe adapted from Chewy Chocolate Chip Granola Bars.

How To MakeDiet Type: Classic

liked this

Freeze For 3-4 months

Best by 1-2 weeks


Shopping List
  • 2 cups gluten-free quick-cooking oats (not rolled oats)
  • 2 cups unsweetened puffed rice
  • 33333333/100000000 cup honey
  • 1/4 cup coconut sugar
  • 1/4 cup coconut oil, melted
  • 1/4 cup chopped almonds
  • 1/4 cup raisins
  • 1/4 cup sunflower seeds
  • 2 tablespoons smooth almond butter
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt

Instructions
  1. Step 1: Line 1 (8 inch x 8 inch) pan(s) with parchment paper (or use 2 (8 inch x 4 inch) bread tins). Leave some parchment hanging over the sides of the pan. The flaps will help lift the bars out of the pan.
  2. Step 2: Combine the oats, rice, cinnamon, raisins, almonds, seeds, and salt in a large mixing bowl.
  3. Step 3: In a small saucepan, heat the honey, oil, and sugar over medium heat. Stir frequently, it should take less than a minute for the mixture to simmer. As they caramelize, the liquids will get foamy. Allow the frothy honey mixture to simmer 15 to 20 seconds, stirring constantly.
  4. Step 4: Remove the honey mixture from the heat and stir in the nut butter. Stir until smooth and no large lumps remain. If it seems a bit lumpy, heat the honey mixture again for 15 seconds at a time until it thins out.
  5. Step 5: Pour the warm honey mixture over the oat mixture. Stir everything together evenly. Transfer the sticky mixture to the parchment-lined pan. You can place an extra sheet of parchment on top and use it to press down evenly on the bars. Place the pan in the refrigerator for at least 2 hours, or speed the process by placing into the freezer for 30 minutes.
  6. Step 6: Remove from the refrigerator and place on a cutting board. Lift out the bars using the parchment flaps. It should pop right out. Otherwise, use a paring knife to help pop up the corners and sides. Slice the mixture into bars.
  7. Serve: Store these bars in the refrigerator or freezer for best results. Enjoy.
Nutrition

These bring to mind those chewy, oatmeal raisin granola bars you used to get as a kid - but without the preservatives or subsequent sugar crash. Made with almonds, oats, flax, raisins, coconut oil, syrup, and a touch of cinnamon. No baking required and perfect as a wholesome snack or quick breakfast for kids and adults alike. To make this nut free, substitute with sunflower seed butter and use extra seeds in place of the chopped almonds. Recipe adapted from Chewy Chocolate Chip Granola Bars.

How To MakeDiet Type: Plant-based

liked this

Freeze For 3-4 months

Best by 1-2 weeks


Shopping List
  • 2 cups gluten-free quick-cooking oats (not rolled oats)
  • 2 cups unsweetened puffed rice
  • 33333333/100000000 cup brown rice syrup (Note 1)
  • 1/4 cup coconut sugar
  • 1/4 cup coconut oil, melted
  • 1/4 cup chopped almonds
  • 1/4 cup raisins
  • 1/4 cup sunflower seeds
  • 2 tablespoons smooth almond butter
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 (8" x 8" inch) pan

Instructions
  1. Step 1: Line 1 (8 inch x 8 inch) pan(s) with parchment paper (or use 2 (8 inch x 4 inch) bread tins). Leave some parchment hanging over the sides of the pan. The flaps will help lift the bars out of the pan.
  2. Step 2: Combine the oats, rice, cinnamon, raisins, almonds, seeds, and salt in a large mixing bowl.
  3. Step 3: In a small saucepan, heat the syrup, oil, and sugar over medium heat. Stir frequently, it should take less than a minute for the mixture to simmer. As they caramelize, the liquids will get foamy. Allow the frothy mixture to simmer 15 to 20 seconds, stirring constantly.
  4. Step 4: Remove the syrup mixture from the heat and stir in the nut butter. Stir until smooth and no large lumps remain. If it seems a bit lumpy, heat the honey mixture again for 15 seconds at a time until it thins out.
  5. Step 5: Pour the warm syrup over the oat mixture. Stir everything together evenly. Transfer the sticky mixture to the parchment-lined pan. You can place an extra sheet of parchment on top and use it to press down evenly on the bars. Place the pan in the refrigerator for at least 2 hours, or speed the process by placing into the freezer for 30 minutes.
  6. Step 6: Remove from the refrigerator and place on a cutting board. Lift out the bars using the parchment flaps. It should pop right out. Otherwise, use a paring knife to help pop up the corners and sides. Slice the mixture into bars.
  7. Serve: Store these bars in the refrigerator or freezer for best results. Enjoy.

Recipe Notes

Note 1: I recommend using brown rice syrup rather than maple syrup, because the brown rice syrup is a bit stickier and holds better. However, if brown rice syrup is unattainable, you could try substituting it with a 50/50 blend of maple syrup and creamy nut butter.

Nutrition

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Trail Mix Granola Bars

PT15M 2 cups gluten-free quick-cooking oats (not rolled oats) 2 cups unsweetened puffed rice 33333333/100000000 cup honey 1/4 cup coconut sugar 1/4 cup coconut oil, melted 1/4 cup chopped almonds 1/4 cup raisins 1/4 cup sunflower seeds 2 tablespoons smooth almond butter 1 teaspoon cinnamon 1/4 teaspoon salt Gluten Free Vegan 14 Servings Ingredients:

14 Bars

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