I’ve always loved a good granola bar, even before I started my healthy lifestyle. When that 3pm slump would hit, I’d reach for a granola bar to provide me with the energy I needed to get through the rest of my day. But, as quick as that sugar high came, it left. And I would be searching for my next fix. The thing about store-bought granola bars is that while they appear to be healthy, most contain a host of preservatives and sneaky sugars that aren’t doing anyone any favors.
The thing is, I didn’t want to compromise my health, and I sure as heck didn’t want to give up my mid-afternoon treat, so I set out to create a nutrient-dense alternative: something quick, something satisfying and something that would keep my blood sugar levels stable. Enter the No-Bake Pecan Granola Bar.
Totable, easy-to-make and delicious, these bars provide nutrients and energy without compromising on taste. Here’s how to make them.
NO-BAKE PECAN GRANOLA BAR RECIPE
(Makes around 8 large bars)
- 2 cups of gluten-free oats
- 1 cup of shredded coconut, toasted
- 1 cup of pecans, chopped
- 2 tablespoons of chia seeds
- 1 ½ cup of rice malt syrup
- ¼ cup nut butter (I used almond, but you could try cashew or peanut)
- ¼ cup of coconut oil, melted
- 1 teaspoon of cinnamon
- Line a baking pan with baking paper, set it to one side.
- In a large mixing bowl, combine oats, chia seeds, cinnamon, pecans and coconut.
- Stir to combine the dry ingredients.
- Add coconut oil, rice malt syrup, and nut butter to the dry mix. Stir to combine.
- The mixture should be sticky, and all ingredients should be combined thoroughly. Spoon mixture into lined baking pan, and pat down with the back of the spoon.
- Refrigerate for at least two hours.
- Once chilled and set, take out and cut into eight large pieces. These will keep for about a week in an airtight container in your fridge.
Note: These are completely customizable, so pecans aren’t your jam (or, ahem, nut), you could swap for macadamia nuts or almonds.
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