Granola bars are one of my favourite snacks – they’re delicious and portable (you know how much we love portable foods). The nut and seed granola bars are something special.
Did you know granola bars are surprisingly easy to make? Well actually I have no idea if they are or aren’t, but I do know these ones are. My favourite plant-based blogger inspired this recipe – Angela Liddon. Her Glo Bars have been a staple recipe in my house for years, they’re actually one of the first recipes I ever made when I went vegan.
My family was obsessed with them and I made them almost weekly. They got me through a lot of late night study sessions when I was in university. I would make a big batch at the beginning of the week and they’d be my class snack, my study snack, and my in-a-hurry-on-the-go snack. Seriously, these bars have seen some things.
Packed full of healthy fats and protein, these bars are the perfect snack. Don’t like an ingredient? Swap it out for something else! The best thing about this recipe is that it’s super versatile. If you’re allergic to nuts you can sub them for some dried fruit or more seeds or whatever else you want!
Nut and Seed Granola Bars
- 1 cup rolled oats
- 1 cup puffed quinoa
- 1/4 cup sesame seeds
- 1/4 cup sunflower seeds
- 1/4 cup chia seeds
- 1/4 cup pumpkin seeds
- 1/4 cup chopped almonds
- 1/4 cup chopped pecans
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 cup brown rice syrup
- 1/4 cup peanut butter
- 1 tsp vanilla extract
- Line a square pan or large loaf pan with parchment paper for easy bar removal.
- In a large bowl combine the oats, puffed quinoa, sesame seeds, sunflower seeds, chia seeds, pumpkin seeds, almonds, pecans, cinnamon, and nutmeg.
- In a saucepan on low heat ad the brown rice syrup and peanut butter. Mix until it just starts to bubble. Remove from the heat once it does and add the vanilla. Pour over the oat mixture and stir until everything is combined.
- Pour the granola mixture into the lined pan and using your hand press it into the pan until even.
- Freeze until set (about 20 minutes). Keep in the refrigerator or freezer to store.