Granola Bars
Granola Bars, this is a recipe that works great for camping trips or vacations where you need a healthy snack, but don’t have a cooler. This would also work for an “emergency” snack while stuck in traffic! I suggest to make a large batch and keep some in the freezer.1/3 cup macadamia nuts.
1/3 cup macadamia nuts
1/4 cup pecans
1/4 cup ground almonds
1/4 cup shredded flaked coconut (unsweetened)
1/2 cup vanilla egg white or whey protein
1/8 tsp Celtic sea salt
1 tsp Pure vanilla extract
1/3 cup natural peanut butter (I would use more next time, but I love peanut butter!)
3 TBS Erythritol and 1 tsp stevia glycerite
2 eggs
1/4 cup vanilla almond milk (or real cream)
2 TBS cocoa powder
Place the pecans, macadamia nuts and almonds in a food processor, and pulse a few times until you have a mix of fine nut powder and some larger nut chunks. Variety in size is good. Add the rest of the dry ingredients. Melt the peanut butter a little bit — 15 seconds in the microwave should do it. Add the eggs, peanut butter, and almond milk. Mix until thoroughly blended. Pour the batter into a greased non-stick or parchment paper-lined 8″ square pan. Smooth it out so it even all the way to the edges. Bake at 350° for 30 minutes. Fresh out of the oven, cut into rectangles. Store in an airtight container. Makes 12 servings.NUTRITIONAL COMPARISON (per serving)
Clif Bar = 250 calories, 43 carbs, 5 fiber
“Healthified” Bar = 191 calories, 5 carbs, 2 fiber
1/4 cup pecans
1/4 cup ground almonds
1/4 cup shredded flaked coconut (unsweetened)
1/2 cup vanilla egg white or whey protein
1/8 tsp Celtic sea salt
1 tsp Pure vanilla extract
1/3 cup natural peanut butter (I would use more next time, but I love peanut butter!)
3 TBS Erythritol and 1 tsp stevia glycerite
2 eggs
1/4 cup vanilla almond milk (or real cream)
2 TBS cocoa powder
Place the pecans, macadamia nuts and almonds in a food processor, and pulse a few times until you have a mix of fine nut powder and some larger nut chunks. Variety in size is good. Add the rest of the dry ingredients. Melt the peanut butter a little bit — 15 seconds in the microwave should do it. Add the eggs, peanut butter, and almond milk. Mix until thoroughly blended. Pour the batter into a greased non-stick or parchment paper-lined 8″ square pan. Smooth it out so it even all the way to the edges. Bake at 350° for 30 minutes. Fresh out of the oven, cut into rectangles. Store in an airtight container. Makes 12 servings.NUTRITIONAL COMPARISON (per serving)
Clif Bar = 250 calories, 43 carbs, 5 fiber
“Healthified” Bar = 191 calories, 5 carbs, 2 fiber
Maria – I found this recipe when I was looking through your blog for some ‘portable’ snacks to try. These were right up my alley with nuts pieces and peanut butter. They were great! I made a double batch and store extras in the freezer. My husband had one today and loved it too. They are going to be perfect to take on our upcoming vacation in July. We go with all my inlaws as a big family and rent a house. I need to be armed with some ‘healthified’ shelf-stable snacks to be able to cope with all the boxed, processed products that line the countertops when we are all together. These will help a lot, delicious! Thanks.
Thanks you! Glad you liked them! 🙂
Are these supposed to be more of a hard crunchy granola bar or a chewy? Tried to make them for the first time tonight and kind of had the consistency of rubber 🙁
I found that you have to play with the ingredient list to get a consistency and taste you like. I use more cocoa, more almond milk, more peanut butter and substitute m acadamias for the pecans. This gives a much more moist consistency and more flavor.
Is the protein powder vital to this recipe? I just don’t have any on hand. And I just wanted to double check, considering they have cream or almond milk in them, how long can these be left un-refrigerated?
Yes. It helps bind the dough. I would refrigerate after making.