Glow Bars

Jun 24, 2014

Summer is here, and quick healthy snacks are a must as I approach the final stages of my second pregnancy. I've been looking for things high in protein and energy. These granola bars are taken from the Oh She Glows Cookbook and have had a couple changes to them. Living in a small town, I've had trouble finding things like Chia seeds, brown rice syrup and hemp seeds. When we go on city trips (which happen about once every 3-6 months) I tend to stock up on some of these thing I know I will use. Both hemp seeds and chia seeds have not dissapointed me.

Anyway, now that I'm rambling.. These granola bars are best left in the fridge or freezer as they do tend to get kinda messy left out on the counter. Dan has actually eaten probably half of them already and I just made them two days ago. He has declared them "actually really good" and "are these really health?". So that has to say something right?
Sorry for the crappy phone photo, I haven't been taking my camera out nearly as much as I should these days... I know.. I'm a horrible person!

Recipe adapted from Oh She Glows.

Glow Bars
by Renee Pihowich
Prep Time: 15 minutes
Keywords: breakfast snack

Ingredients (10-12 servings)
  • 1/2 cup pecans, chopped
  • 1 1/2 cups rolled oats
  • 1 1/4 cup rice krispies
  • 1/4 cups pumpkin seeds (pepita seeds)
  • 1/2 cup dried cranberries, roughly chopped
  • 2 tbsp chia seeds
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup brown rice syrup (I used 1/4 cup honey, 1/4 cup maple syrup)
  • 1/4 cup almond butter (or peanut butter)
  • 1 tsp vanilla
Preheat oven to 300F. Line a 9 inch square cake pan with parchment paper.
Spread the pecans in an even layer on a cookie sheet and toast in oven for 10-12 minutes. Set aside to cool.
In a large bowl (I found a plastic bowl works best), mix the oats, rice krispies, pumpkin seeds, cranberries, chia seeds, cinnamon and salt and cooled pecans.
In a small saucepan over medium high heat, mix the brown rice syrup and almond butter. Continue to cook until the mixture starts to bubble and add in the vanilla. Pour over the oat mixture and stir until everything is wet and coated. Pour into the parchment lined pan and press down with a spatula or wet hands, the more compressed you can make it the better.
Chill for 10 minutes or so in the freezer then cut into bars, wrap in plastic wrap and store in the fridge for 2 weeks, or freezer for a month.
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