seed granola bars

seed granola bars

I wanted to create a healthy granola bar with good protein. I find a lot of the healthy store bought bars do not contain much protein, if at all. I also wanted to create a version that could go to schools. So, if these are not for school or any nut-free zone, by all means substitute nut butter for the sunflower seed butter. 

You’ll be amazed how far only 2 tbsp of chocolate chips go (I used the made good small ones – they are not as dark as I usually like my chocolate chips, however the fact that they are tiny help them spread out nicely). These are also delicious without the chocolate chips (I like my breaks from chocolate, for me and the kids) so I have marked them as optional.

I like to put them in the fridge before cutting. This allows for nice clean lines with no crumbling. 

gluten free, dairy free, vegan, soy free, nut free

seed granola bars
350º, makes 6, 1.5″ x 4.5″ bars

• 1 c gluten free rolled oats
• 1/4 c coconut butter
• 1/4 cup currants (*see below note on chocolate chips)
• 3 tbsp sunflower seed butter (or almond butter if nuts are allowed)
• 3 tbsp shredded coconut
• 3 tbsp honey
• 2 tbsp hemp hearts
• 2 tbsp dark chocolate chips, optional* (if using chocolate chips I cut the amount of currants in half, so 2 tbsp)
• 1 tbsp ground flax seed, in 3 tbsp water for 10 min (called a ‘flax egg substitute’)
• 1 tbsp chia seeds
• 1/2 tsp vanilla powder
• 2 shakes of cinnamon
• pinch or two of sea salt

Grind flax seed and place 1 tbsp in 3 tbsp of water. Let it sit for 10 min, while you prepare the remaining ingredients.

In a pot on low heat, melt the coconut butter. Add the seed or nut butter, remove from heat and stir to combine. Add the flax egg once done. Allow to cool. (You want this mixture to completely cool before mixing it all together otherwise if you are using chocolate chips, the heat will melt the chocolate chips.)

In a medium bowl, mix the rolled oats, shredded coconut, hemp hearts, chia seeds, currants, chocolate chips (if you are using them), vanilla powder, cinnamon and sea salt.

Once you have added the flax egg substitute to the wet mixture and it has completely cooled, using a silicone spatula scrape all of the mixture into the dry ingredient bowl. I like to combine these mixtures with a danish whisk (food doesn’t get stuck inside like it does in a traditional, french whisk). 

Firmly pack down the mixture into a 9″ loaf pan. Place on rack in middle of the oven at 350º for 20 minutes. Remove pan and place onto cooling rack and allow to cool. I like to place the pan in the fridge (covered) before I slice the bars as this allows for nice, clean lines (no crumbling). Be sure to wrap them well or place in small container as they will crumble if they are tossed about in lunch bags. I like to store them in the fridge, though not necessary.