Instead of spending money on store-bought ‘granola bars’, I decided to make a homemade version in order control the sweetness and the saltiness. I have experimented with a few trials after researching a ton of ‘energy bite’ recipes online. I came up with this version, however, I did not document every step but will the next time I make them, because
I WILL MAKE THESE AGAIN!
But wanted to post anyway because they are super easy and require only a little toasting of ingredients in the oven. Otherwise, pop in the frig or freezer for a grab-n-go ‘BOOST OF ENERGY’.
packed with whole ingredients for a light breakfast, a satisfying nibble in the middle of the day, for pre- or post- workout fuel, or for a sweet treat after dinner.
- 1 cup rolled oats Note 1
- 1/3 cup slivered almonds Note 2
- 1/3 cup sweetened shredded coconut * may omit, see Note 3
- 1 TBSP sesame seeds Note 4
- 6 TBSP reduced fat peanut butter
- 2 TBSP tahini
- 1 TBSP ground flaxseed
- 1/4 cup honey
- 1 pinch of salt optional
- 1 tsp ground cardamom optional
- 1/4 tsp ground cinnamon optional
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Preheat oven to 350 degrees
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Put first 4 ingredients onto a parchment lined baking sheet
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Bake for ~ 10 min. keeping a close eye and stirring to redistribute mixture to avoid burning around the edges. Looking for a lightly browned and toasty result. Smells amazing.
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Meanwhile, melt the peanut butter and tahini in microwave in 20 sec intervals until just melted and stir to combine.
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Once melted, add final 5 ingredients and stir to combine.
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Using parchment to line the 8×4 loaf pan, press mixture to compress and to make an even layer. Cover with parchment and put in the freezer to set for ~ 30 min to 1 hr.
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Once set, take out of the freezer and cut into squares. I made 24 small squares but you can decide the size you want.
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Store in the refrigerator or freezer in an airtight container.
- Nutrition information based upon 14 single servings, each 2 TBSP scoop.
- Have fun with this recipe and switch out ingredients to make an endless variety of combinations:
Some suggestions:
- oatmeal – take your favorite cereal and make a fine grind
- almonds – use cashews, pistachios, macadamia nuts, hazelnuts, walnuts, peanuts
- coconut – you could omit this but then add an extra 1/3 cup of oatmeal and almonds (or the substitutions) to have a good proportion of dry to wet ingredients
- sesame seeds – may use flax seeds, chia seeds, poppy seeds
- peanut butter and tahini – here you can use any combination of nut butters of your choice to total 1/2 cup, or use all peanut butter (regular or low-fat) or all tahini, almond butter, cashew butter
- honey – try agave or maple syrup
- flaxseed – sesame seeds, chia seeds, poppy seeds
- cranberries – golden raisins, brown raisins, apricots, dates, prunes, figs, or any dried fruit
- salt – optional but just a pinch makes all the other ingredients bloom
- cardamom and cinnamon – these are optional but add a really nice subtle ‘sweetness’ to the mouthfeel. other spices to try: pumpkin spice, ginger, nutmeg, clove, star anise, or even cayenne in any combination for ~ 1-1/4 tsp total. or go crazy and experiment with more for a more spicy nugget
I am excited to try this recipe; really glad to find gluten free snack recipes!
Thanks for sharing!
Thanks, Dina. If you sub agave for the honey, this can also be vegan, as you probably already know!