These healthy granola bars taste like oatmeal cookies and still have over 5 grams of protein. They disappeared fast in our house. Will said they reminded him of oatmeal pies from his childhood. I can’t wait to make another batch to take with me when I travel for my next round of expos. These would be the perfect morning breakfast bar or the after workout treat.
The cookie granola bars are gluten free, dairy free, processed sugar free, peanut free and egg free. They can be made vegan to by replacing the honey with agave syrup.
Now for the master plan, the real deal, the recipe.
Cookie Granola Bars
2 Cups GF Harvest Quick Oats
3/4 Cup Chia or Flax Seeds
3/4 Cup Sunflower Seeds
1/2 Cup Almond Slivers
1 Tbsp Ginger, peeled and minced
1 Cup Dried Cranberries
1/3 Cup Coconut Sugar
1/3 Cup Maple Syrup
1/2 Cup Agave Nectar or Honey
1/4 Cup Earth Balance
1 Tsp Ground Cinnamon
1/2 Tsp Ground Cardamom
1/4 Tsp Ground Cloves
1/2 Tsp Himalayan Salt
2 Tsp Vanilla Extract
Preheat oven to 400 degrees.
On a baking sheet with raised sides, stir together the oats, flax or chia seeds, sunflower seeds, almonds and quinoa cereal. Bake for 8 to 10 minutes, stirring often, until toasted. Remove from the oven, transfer to a large bowl and stir in the ginger and cranberries.
Line a 11 x 13 inch baking dish with parchment paper and spray with non-stick spray.
In a saucepan over medium heat, bring the coconut sugar, maple syrup, and agave/honey, Earth Balance, cinnamon, cardamom, cloves and salt to a simmer, stirring constantly. Remove from heat and stir in the vanilla. Pour this mixture over the nut mixture and stir so everything is coated. Transfer to prepared baking dish and use a rubber spatula to spread out the mixture and press it into the pan.
Place a sheet of wax or parchment paper on top and press down hard to compact the mixture into the pan. Let this cool in the pan for 2 to 3 hours, then turn out onto cutting board and use a large knife to cut into bars.
Preheat oven to 300 degrees and place the cut bars on a baking sheet lined with parchment paper. Bake for 20 minutes, or until the edges start to brown. Let cool completely, then store in an airtight container.
The new toasted quinoa hot cereal from I Heart Keenwah has 5 grams of protein per serving and only 1 gram of sugar. Winner! I agree it boast a toasted flavor and is more delicious than regular quinoa. I Heart Quinoa has the only toasted quinoa flake on the market and as I mentioned it packs the protein, which makes these great for an after work out recovery snack.