Sometimes I’m running around town with little time for a proper meal. At these moments, it’s key to have a nutritious, protein-packed, and not-too-sweet snack to keep me rockin’ (and posing, for that matter). Granola bars from the bodega are alright in a pinch, but I’ve become leery of the ingredient list of certain brands. Too many processed unpronounceables! Others bars are too darn crispy for my taste. You see, I want something with a chewy, almost cookie-like texture, but a better nutritional profile. Not that I’m obsessing over fat grams here (hell no–these bars have plenty of good fat, I’ll admit). It’s just that sometimes I’d rather not spend my afternoon in the throes of a blood sugar crash. Dig? Okay, time to customize.
Today’s granola bars fit the bill. They’re gluten-free, vegan (if you make with something other than honey), and free of peanuts. They’re based on this recipe by Giada de Laurentiis. Of course, me being me, the recipe was only a jumping off point. Serious tweakage ensued!
How much do you guys tweak recipes? Me, I do it all the time. Certain things I don’t tweak as much, like baked goods. Well, I guess technically these are baked goods, but I’m talking more along the lines of breads, cakes, etc. Those I generally won’t tweak , at least the first time around
In tweaking this recipe. . .I 86-ed the dairy (butter), replacing it with coconut oil. The egg got cut out; in its place? Ground flax paste. The peanut butter next got the boot; I used almond butter instead. I cut back a bit on the honey and in its place, added in a couple of tablespoons of pumpkin butter to give the bars a hint of fall flavor. Instead of chocolate chips, I kept the fall motif going with cranberries and raisins. The result? Tasty, filling, not-to-sweet and definitely something you’ll want to portion out. Otherwise, you might eat more than just one bar!
Make a couple of batches of them on a Sunday night, and have them to snack on all week. The texture is somewhere between a chewy cookie and a traditional crunchy granola bar. Cut them into bar shapes, wrap them in foil or plastic, and you’re really to roll.
Vegan Granola Bars with a Hint of Pumpkin
- Vegetable cooking spray
- 1 Tablespoon ground flax paste (ground flax seeds mixed with water to form a paste with a texture similar to a beaten egg).
- 1/2 cup almond butter
- 1/3 cup brown sugar
- 2 Tablespoons honey ( for 100% vegan option, you could use molasses, agave, or maple syrup)
- 2 Tablespoons pumpkin butter (I used Trader Joe’s brand; love that stuff!)
- 1/2 cup coconut oil, melted
- 2 cups old fashioned oats (If gluten free is a concern, make sure you purchase certified gluten free oats)
- 1/4 cup slivered almonds
- 1/4 cup raisins
- 1/4 cup dried cranberries
1. Preheat the oven to 350 degrees F.
2. Spray an 8 by 8-inch nonstick baking pan with vegetable cooking spray.
3. To a medium bowl, stir together flax paste, almond butter, brown sugar, pumpkin butter, and honey. Add the melted coconut oil, oats and almonds. Stir to combine, then add the raisins and cranberries
4.Spread mixture into the prepared baking pan, pressing lightly to form an even layer. Bake until the edge of the mixture begins to brown, about 15 minutes. Remove from the oven and let cool for at least 1 hour. Cut into 1 1/2-inch squares and serve.