Easy healthy granola/energy bars (V, GF)

Remember that time awhile back when I was so eager to share a whole bunch of granola/energy bar experiments? Well, that didn’t happen. And now, between the gifts of unexpected homeschooling (a little wry but genuinely not sarcastic) alongside the reality of busyness that comes with a seemingly clear calendar (because, social distancing), it’s not likely to for awhile. At least not with great regularity. Or much fuss. Or good pictures. That said, we have been working on some fun concoctions here, and I’m hoping you may like them, too. One of the best parts is, they’re incredibly versatile, easy to adapt, and made from things that you typically have in your pantry. If you don’t (say, chia seeds and flax meal), you can leave them out and be just fine. The results may just be a little more crunchy-crumbly, but good. Another, even better best part is, they’re fun to make and play with, together. As simple as play doh but better tasting.

These are indeed strange days. Sometimes out there in the fresh air and sunshine, everything feels so light, healthy, and almost normal. There’s just a nagging, underlying slight sense of unease. Then you come across scenes like this:

They put the caution tape up around our neighborhood parks last week. We were out on an early evening family bike ride when we first saw it, and it served as such stark contrast to the warm feelings, highlighting the reality of the situation we’re all navigating, together but separate, unlike any we’ve had before. Be well, everyone. Wash your hands, get outside, enjoy the bright things, and gift yourself your space. xo

Simple healthy granola bars

• 1 cup all-natural (nuts or nuts and salt only) almond, peanut, or other nut butter

• 4 Medjool dates

• 1/4 cup agave or maple syrup

• 1/3 cup warm water

• 1 Teaspoon vanilla extract

• 1 Teaspoon ground cinnamon

• 2 cups quick-cooking oats (or old-fashioned oats, pulsed briefly in a food processor)

• 1 flax egg (1 Tablespoon flax meal mixed in 2.5 Tablespoons water)

• 1 chia egg (1 Tablespoon chia seeds in 2.5 Tablespoons water)

• 2 Tablespoons melted coconut oil or olive oil

• pinch sea salt (unless using nut butter with salt)

• Addends of choice: we like 1/2 cup raisins, 1/2 cup mini dark chocolate chips, and a sprinkle of pumpkin or sunflower seeds
  
  
  
  

Line an 8 to 9-inch square baking pan with parchment paper cut to size and keep to the side. Preheat oven to 350 F.

In a food processor or blender, combine nut butter, dates, agave, warm water, vanilla and cinnamon. Blend until smooth. Transfer to a mixing bowl.

Add oats, chia and flax eggs (or use two chia or two flax eggs), oil and salt to date-nut mixture and stir to combine. Fold in addends of choice. (If you’d prefer no-bake, refrigerate for at least one hour before slicing and serving.)

Bake for approximately 10 minutes, or until edges and top are becoming lightly firm. If desired, drizzle with melted dark chocolate (or spread a thin layer of melted dark chocolate). Allow to cool fully before slicing into bars.