Healthy granola bars are often hard to find, and quite often, the processed commercial granola bars that are readily available are laden with chemicals and other additives. These granola bars are made from simple, real ingredients that you’ll feel good about putting in your body. They’re also versatile and can be made with many different ingredients that you may have in your cabinets.
This version combines a banana, a healthy source of potassium, with loads of fiber and healthy fat when added to the oats and almond/flax seeds. The maple syrup, though sweet, packs a ton of cancer-fighting antioxidants.
Pack this granola bar in your snack pack for an action filled afternoon spent outdoors, or add it to your kids lunch box for school. Any way you choose to eat these delicious bars, you can be sure that you’re getting only the best ingredients.
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- 1 1/2 cups (130 g) regular or gluten free rolled oats
- 1 banana, smashed
- 1/4 cup (35 g) whole roasted unsalted almonds
- 4 tsp ground flax seed
- 1/3 cup (40 g) dried cranberries
- 1/4 cup (60 ml) maple syrup
- 1/4 cup/60 g. almond butter
- dash of pumpkin pie spice
- Combine oats, smashed banana, almonds, flax and cranberries in a bowl and set aside.
- Heat a small saucepan over low heat and add maple syrup and almond butter, stirring until slightly warmed and well mixed.
- Pour hot mixture over cold oat mixture and stir until well mixed.
- Line an 8×8 pan with plastic or parchment paper and pour granola bar mixture into the pan.
- Using a piece of parchment or plastic wrap, pat down mixture until well spread in the pan and even along the top.
- Keep covered, place pan in refrigerator or freezer for 45-60 minutes until hardened.
- When hardened, cut into 8 equal pieces, serve and enjoy!
Optional: Bake for 10-15 minutes at 350 F/177 C before serving
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
- Nutrition per serving:
- Saturated Fat0.5g
- Protein 6g
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.