Did you think I’ve abandoned my blog? I’m starting to feel that way but life has been super busy and sadly, free time cooking & playing in the kitchen has suffered. Last week I got to speak to speak at my husband’s company (three groups of awesome people) about nutrition & exercise.
I had the best time but planning and then speaking took up a lot of time. Then the last (yes, I’m saying that) Nor’Easter arrived and dumped about 12 inches of snow on us. We had dodged three prior storms so we were due. Thankfully the remnants are now gone but I’m left with a bit of head cold now. Excuses galore. I’m sorry.
Yesterday, I scoured the internet for a healthy granola bar recipe and landed on this one from Minimalist Baker. I changed it up bit but it came together quickly in time for me to watch basketball and nurse my pressurized head. These are portable and great breakfast on-the-go type of bar. My daughter adds these to her yogurt for breakfast. Bill loves them as a dessert post dinner.
I’m hoping my kitchen inspiration kicks in this week along with my cold moving along… until then, let’s get started…
Almond Butter Nut and Seed Granola Bars
Claim Your FREE Copy of The Easy 5-Ingredient Ketogenic Diet Cookbook Now!
- 1 cup rolled oats
- ⅓ cup pepitas and sunflower seeds
- ¼ cup flaxseed meal
- ⅔ cup desiccated unsweetened coconut (I used large flakes)
- ¼ teaspoon sea salt
- ⅓ cup (~ 5 dates) chopped dates (or sub another sticky dried fruit)
- 2 tablespoons almond butter
- 2 tablespoons melted coconut oil
- ¼ cup maple syrup
- 3 tablespoons chia seeds (optional)
- Preheat the oven to 350 degrees.
- Line your 8×8 pan with parchment paper.
- Arrange oats and seeds on a baking tray.
- Bake for 15 mintues.
- Reduce the heat to 325 degrees.
- Into a stand mixer bowl, add flax meal, coconut, salt and dates.
- Add your oat mixture when done baking to the flax/coconut/salt and dates.
- Into a bowl add your almond butter, coconut oil, and maple syrup.
- Warm in the microwave for 45 seconds (you can do this in a saucepan on your stovetop if you prefer).
- Whisk to combine.
- Pour the hot mixture over your dry mixture in your stand mixer bowl.
- Add your chia seeds, if using and blend until incorporated.
- Spoon the batter into your prepared pan.
- I add another piece of parchment to the top of the mixture and press down firmly.
- Ensure that the mixture is firmly packed down.
- Bake for 22-25 minutes or until golden.
- Remove and allow to cool completely before slicing.
This recipe is very flexible. You can sub what nuts you love but just chop them up. These are nutritionally dense for sure and make a great snack item.
I’ve been cleared from physical therapy and my frequent visits to my ortho have now been extended. I was encouraged to continue my 2 hour daily training sessions and my knee is really doing well. The nice 4-5 inch scar should be fun once shorts weather arrives but I’m so thankful for my mobility. Gratitude.
Hope you enjoy this recipe and I promise to be sharing more this week! Happy Monday my friends.
— Knead to Cook
Shared with permission from our friends at Knead To Cook.
A quick note from our founders
Claim Your FREE Copy of
Discover 131 delicious fat-shredding keto recipes inside this special edition of this New York Times bestseller… plus more. And today we’re GIVING it away 100% FREE!