Granola bars are good grab-and-go snacks but they are often fat-and sugar-bombs without enough protein to see you through. These unbaked bars come together very easily; they are gluten- and lactose-free and they have plenty of healthy protein, fiber and flavor to satisfy your snack-attacks.
Active time: 25 minutes
Total time: 8 ½ hours, including overnight refrigeration
2 cups GF rolled oats
2 cups brown rice crisps
1/2 cup raw almonds, roughly chopped
1/4 cup vegan chocolate chips or cacao nibs
1 tablespoon chia seeds
½ teaspoon sea salt
1/2 cup agave or coconut syrup
¼ cup maple syrup
1/4 cup raw coconut sugar
½ cup coconut oil
1 tablespoon vanilla extract
2 cups almond butter
½ cup cacao nibs
- Line a 9- by 13-inch baking dish with parchment paper.
- In a large bowl, mix the oats, brown rice crisps, almonds, chocolate chips, chia seeds and sea salt.
- In a saucepan on medium-low heat, mix the agave syrup, maple syrup, coconut sugar, coconut oil, vanilla, and almond butter.
- Keep stirring the mixture over the heat for 5-10 minutes, or until all the ingredients are fully incorporated. Remove from the heat. Let mixture cool before adding it to dry mixture or the chocolate chips will melt!
- Pour the cooled mixture into the dry mixture and combine.
- Press the granola into the prepared baking pan and sprinkle with the cacao nibs.
- Refrigerate for 8 hours or overnight. Cut into bars and serve.
Makes 12-15 bars
Note: These will keep well in the freezer for up to one month. If you want to make these bars extra healthy, use cacao nibs instead of chocolate chips. You can also substitute sunflower seed butter for almond butter to accommodate any nut allergies.