I recently returned from visiting family and was shocked to find the popularity of the delicious LaraBars hadn’t made it through the grapevine to them. I was especially surprised to learn that my mother—a woman who literally could survive on nuts and berries—was also in the dark.
In case you need to be enlightened as well, LaraBars are amazing snack bars that usually have 4-5 ingredients and are all natural. (aka no monosodium glutamate or partially hydrogenated diglycerides or any other 15 syllable word that makes you scratch your head and go, “huh?”)
Okay, now that I’m starting to feel like a sales rep for this company, back to the point.
I must have been speaking about them with the same enthusiasm to my family because my mom turned to me and said, “Well you could make something like this!”
So, I did!
I made a few different variations of the granola bars and honestly you could really add just about anything to them. The main step that’s critical is the binding agent. I used maple syrup and peanut butter but you could substitute honey, or basically anything that will make the ingredients stick together. I’m going to give LaraBars a run for their money with my SIX ingredient granola bars!
Yields: 12 bars
Prep Time: 5 minutes | Bake time: 30 minutes | Cool Time: 20 minutes |Total time: 55 minutes
Ingredients:
2 cups rolled oats
½ cup sliced almonds
1/3 cup shredded coconut
1 cup chopped dates (~20)
¼ cup reduced fat peanut butter
¼ cup maple syrup
1. Preheat oven to 350.
2. Place oats and sliced almonds on baking sheet and toast ~10 minutes.
3. Meanwhile, on stove heat peanut butter and syrup over low-medium heat, stirring until mixed well.
4. In a bowl, mix together coconut, dates, peanut butter/syrup mixture, toasted oats, and almonds
5. Line baking sheet with parchment paper and spread mixture evenly onto paper. Place another sheet of parchment paper on top of granola mixture and press with a rolling pin or glass to make an even spread.
6. Remove top parchment paper and bake at 350 ~20 minutes.
7. Place in fridge to cool so it sets ~20 minutes.
8. Divide into 12 bars.
The Cook’s 2 cents:
· My mom frowned at the syrup and coconut. She’s not much of a sweets person (Remember—just nuts and berries!). The syrup is just to hold the ingredients together and the end result isn’t too sweet.
· I, however, love sweets. So, I added a few squares of melted semisweet dark chocolate to drizzle on top!
· If you’re pressed for time, you don’t have to toast the oats and almonds prior to mixing them. I just feel like it gives it a little more flavor.
Nutrition Facts:
Serving Size: 1 bar
Servings per Recipe: 12
Calories: 171 Fat: 6g Sodium: 48mg Carbs: 27g Fiber: 3g Sugars: 14g Protein: 4g
