Homemade granola bars have the potential to be PACKED with desirable fuel for the body, and make the perfect snack, whether you're in the midst of your work day, fuelling yourself pre- or post-physical activity, or when you're taking a road trip for your next outdoor adventure!
The recipe of inspiration for "Easy Chewy Granola Bars" comes from Cindy Spratt Nutrition. What I love about this recipe is that it encompasses healthy, complex carbohydrates (i.e. gluten-free rolled oats, dried cranberries), high-quality sources of protein (i.e. almond butter, pumpkin seeds) and healthy sources of fat (i.e. pumpkin seeds and coconut oil). While the dried cranberries and chocolate chips provide an added source of sweetness, one or both may certainly be reduced in volume or left out.
What I also love about these types of recipes is that you can easily swap ingredients based on what you happen to have on hand in your pantry. As such, I used sunflower seed butter in place of the almond butter and sesame seeds in place of the coconut. Furthermore, I used raw, unpasteurized honey, gluten-free rolled oats and dairy-free chocolate chips to further enhance the nutritive value.
My recommendation is to double (or triple) you batch when you make this type of recipe. The bars freeze very well and a double or triple batch will naturally sustain the snack volume for a more extended period of time.
You may access the original recipe here.