Homemade Granola Bars

by Chef Kendall Huff

Native Foods Cafe

 

Inspired by all the delicious vegan bars I’ve been eating lately, I decided to make my own. I’m a really big fan of Natures Path products and granola, so I used the Pumpkin Seed Flax granola... and it was gooooood....

 

 I used:

1 ½ cup currants

1 cup (more) of toasted pumpkin seeds

1 cup raw sunflower seeds

2 cups Enjoy life mini chocolate chips

1 cup shredded coconut.

 

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Then I added :

4 cups of the granola

1 ¼ cup of agave

2 tsp on ground cinnamon

1 tsp of ground ginger

 

Now mix it about.

 

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Then, I lightly greased a half sheet pan (you can also use a cake pan) and laid the mix in and baked them for 8 minutes at 275 degrees. Not too high on the heat, or all your chips will melt.

 

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Allow the pan to cool, in the refrigerator for a good 4 to 5 hours. The longer you let the pan cool, the firmer your bars will be. From here, you can wrap them up and have them in your bag as a travel snack, or you can crumble them up and eat them with some almond yogurt for breakfast!

 

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And heads up…These bars are soft, gooey and full of different flavors and treasures!

 

 

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Comments

[mouse]

Please please please share the recipe for the cardamom rose cupcakes!

[Sophie Taylor]

I can say one thing, that it looks really healthy.

[Native Foods]

Hi Mouse, stay tuned for that cupcake recipe....