Lately I’ve been struggling to find a morning snack that works for me. I’ve had problems tolerating dairy in the past and they seem to have returned in full force, so yogurt and granola has been cast to the side. I tried protein bars like Clif or Luna bars, but they put so many unnecessary additives in them and have so much added sugar that those didn’t sit well either.
I bought the Oh She Glows cookbook a few weeks ago and when I saw this recipe I knew I had to give it a try. These are really quick to throw together and they don’t require any baking, just a chill in the freezer and they’re ready to go. Plus, they don’t have any funky additives and give you energy from real, whole foods. Of course there is some sugar in the form of brown rice syrup, which is an incredible binding agent, but if you use a nut butter with no added sugar then the syrup will be the only added sugar in the recipe.
I think it would be really easy to change out the nut butter and seeds in this recipe and make it your own. Go ahead and give them a try!
“Glo Bar” Granola Bars
- 1 1/2 cups gluten-free rolled oats
- 1 1/4 cup rise crisp cereal
- 1/4 cup hemp seeds
- 1/4 cup sunflower seeds
- 1/4 cup unsweetened shredded coconut
- 2 tablespoons sesame seeds
- 2 tablespoons chia seeds
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine-grain sea salt
- 1/2 cup plus 1 tablespoon brown rice syrup
- 1/4 cup sunbutter (or nut butter of your choosing)
- 1 teaspoon pure vanilla extract
1. Mix the oats, rice cereal, hemp seeds, sunflower seeds, coconut, sesame seeds, chia seeds, cinnamon, and sea salt together in a large bowl.
2. In a small saucepan, heat the brown rice syrup and sunbutter until it just beings to bubble and is well combined. Don’t let it bubble too long or it will start to burn on the bottom of the pan! Add the vanilla extract.
3. Pour the syrup mixture over the dry ingredients and mix well. It will get sticky!
4. Pour the mixture into a 9×9 pan lined with parchment or wax paper. Press mixture down with wet hands. Make sure it’s packed well.
5. Place pan in freezer for 10 minutes, or until bars are hardened. Remove from pan using the parchment and cut into 12 squares. You can store these in the fridge for up to 2 weeks.