We love to snack.
What’s it like in your household? Are you snackers or is there one among you? Katie certainly is. When she’s on the move, which is always, she’s happiest when she has something delectable within easy reach. Emma loves to feel prepared for anything and so, in addition to tissues, hand sanitizer, spare books, an extra pencil and eraser, she often has a snack (or two!) in her school bag to enjoy during recesses.
All this snacking means it is especially important to have a good variety to keep things interesting. Granola bars have been a huge favourite in our household for years. I started really enjoying them during my pregnancy with Emma and they’ve been a staple ever since. The granola bars we usually eat are sweet hearty treats filled with pumpkin seeds, cranberries, sunflower seeds and chocolate. Although we all love them, it’s nice to have a little variety.
That’s where these easy gems come in. These wildly delicious granola bars require a little extra attention while toasting the oats and coconut but the extra effort pays off with added depth of flavour. They are sweetened with dates and maple syrup and are gluten-free and vegan. No refined sugar, no gluten, no animal products, no problem. They are huge on taste. The ultimate granola bar which doesn’t make you feel like you’re missing out on anything.
Tips and Suggestions:
- Be sure to use room temperature maple syrup in the recipe. If you mix cold maple syrup with the melted coconut oil, the oil will solidify.
Note: although I received a package of Baby Brain Organics Buddha Belly, the opinions expressed and the use of the product in this recipe were all my own. I did not receive any compensation for this post.
This post was shared on Foodie Friends Fridays – Snack Food Linky Party.