December 4, 2018
1 cup old fashioned rolled oats
½ cup almond butter
½ cup brown rice syrup or honey
½ cup dates
Pinch of salt
1/3 cup unsweetened dark cocoa powder
¼ cup graham crackers, crushed ( gluten free graham crackers , if needed)
¼ cup mini marshmallows (get vegan marshmallows here )
1/3 cup macadamia nuts, chopped
¼ cup unsweetened shredded coconut
¼ cup dried pineapple, chopped - optional
Peanut Butter Chocolate Chip
½ cup natural peanut butter
¼ cup peanuts, chopped
¼ cup chocolate chips
Line a 9”x5” loaf pan with aluminum foil.
In a food processor or blender or blender, blend the oats, nut butter, brown rice syrup (or honey), dates, and salt together until smooth and well combined.
For the s’mores granola bars: add the cocoa powder and blend until well incorporated.
Fold in the graham crackers and marshmallows.
For the tropical granola bars: fold in the macadamia nuts, coconut, and pineapple.
For the peanut butter chocolate chip granola bars: fold in the peanuts and chocolate chips.
Firmly press the mixture into the prepared loaf pan and refrigerate for at least 2 hours.
Once firm, cut into 6 even bars.
Store the bars in an airtight container. They can be kept at room temp. for 2-3 days or in the fridge for 1-2 weeks.
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