Glow On-the-Go Granola Bars

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Glow On-the-Go Granola Bars

On a recent quest to discover new energy bars on the market, I was quickly met with disappointment as the ones I came across either lacked in taste profile or on the nutrition front. Seeking very specific nutritional parameters when it comes to energy bars, I currently only recommend a select few. Is it truly so difficult to find bars that both taste good and contain quality nutrition? The new products that I’ve sampled certainly did not fit the bill. So, I decided to create my own!

These Glow On-the-Go Granola Bars contain healthy fats, potassium, calcium, iron, and antioxidants to keep you strong and to feed your glow. They are perfect energy boosts for anyone that craves fuel on-the-run – the corporate superstar, the busy parent, and the nutrition-savvy athlete (bravo if you happen to be all of the above!). They contain a multitude of tasty ingredients in a recipe that’s easy to recreate – these vegan, no-bake treats will quickly become staples in your life!

Glow On-the-Go Granola Bars

Dry ingredients
1 cup rolled oats
1 cup kamut puffed cereal
1/4 cup sesame seeds
1/4 cup raw pumpkin seeds
2 tablespoons chia seeds
1/3 cup whole dried cranberries
1/2 teaspoon cinnamon
1/4 teaspoon fine sea salt

Wet ingredients
1/2 cup brown rice syrup
1/4 cup natural almond butter
1 teaspoon pure vanilla extract

  1. Line a 9-inch square pan with parchment paper.
  2. In a large bowl, mix together the dry ingredients.
  3. Add the brown rice syrup into a small pot over low heat. Stir in the almond butter until combined. When the mixture is warm and runny, remove from heat and stir in vanilla.
  4. Immediately pour the brown rice syrup mixture over the dry ingredients and, with a large spoon, stir until the oat mixture is fully coated in the syrup mixture. Mix well to prevent dry patches.
  5. Scoop the mixture into the prepared pan and spread out evenly. With wet hands, pack the mixture down firmly to achieve an even surface.
  6. Place the pan in the freezer, uncovered, for 15 minutes or until the mixture is firm. Remove from the freezer and place on a cutting board. Slice into 12 equal bars.
  7. Wrap each bar separately in plastic wrap and store in the fridge for up to one week.

Nutrition and Substitutions

This recipe is vegan, soy-free, and dairy-free. For a gluten-free version, the kamut puffs can be replaced with rice crisps. For a nut-free version that is lunch box-friendly, the almond butter can be replaced with tahini or sunflower seed butter.

This post was not sponsored. 

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Showing 2 comments
  • Bea Tao

    Look fantastic and I’m sure it tastes great as well. Will try it. Thanks for sharing, Ms. Tong.

    • Jessica

      Hope it turns out well when you try the recipe!

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