Granola bars, the ultimate back-to-school snack, get a low carb, grain-free makeover. Healthy AND delicious. This post is sponsored by Bob’s Red Mill.
The end of summer is approaching and if you are like me, you have some seriously mixed feelings about the matter. On the one hand, it’s been a long hot summer and the impending cooler temperatures can only offer some relief. On the other hand, impending cooler temperatures mean no more long, hot summer days. On the one hand, you are sick of all your shorts and summer clothes and eager to throw on jeans and a pair of boots. On the other hand, you will miss wearing the cute summer clothes that you only get to wear a few short months of the year. One the one hand, you are looking forward to getting back to a more regular routine in the fall. On the other hand, you’ll miss the spontaneity of summer, the backyard bbq’s, the getaways and camping trips. And on the one hand, the kids go back to school and you get a little more time to yourself. On the other hand, the kids go back to school and you’ll miss having them around a little more.
I feel all of these things and more. I think the problem is that I always expect summer to be the same lazy, hazy, chill-out time of my youth. Remember those days when you hung around with friends trying to find ways to stay cool and keep out of trouble? Before you had a real job and all you were concerned with was making a few dollars to spend on movies and ice cream and silly summer fun? Summer seemed to stretch on forever back then and it was always a shock to the system when the start of school rolled around.
But summer isn’t like that for me anymore. I tell myself every year that I will take a little more time to relax and enjoy it and I never do. It’s much different when you have kids of your own and bills to pay. Sure, you take a little more vacation time, but the average summer day is spent shuttling kids to camp or lessons of some sort while cramming work into a shorter day than the rest of the year. Or, if your kids are home with you, trying to keep them sufficiently entertained and ward off summer boredom. Which is hard to do when it’s a blazing 95 degrees fahrenheit and you can’t kick them outdoors for fear that they might spontaneously combust before your eyes.
So yes, back to school they go this week and I feel both relief and regret. Relief that fall is approaching and regret that summer slipped away so quickly. And it’s something I feel every year and will probably do so until my kids are grown and out of the house. But at least my little people afford me the opportunity to experiment and play with food in order to provide them with plenty of back-to-school snacks. And what’s more “back to school” than granola bars? Of course, these aren’t the granola bars of my youth. They are a much healthier, grain-free version packed with goodness of Bob’s Red Mill almond meal, flaked coconut and chia seeds. Despite all of my mixed emotions, I feel no regrets at sending my kids off to school with some of these!
Disclosure: This post is sponsored by Bob’s Red Mill. As always, my thoughts and opinions are my own.
Chocolate Cherry Granola Bars
- 1 1/2 cups Bob’s Red Mill almond meal
- 1 cup Bob’s Red Mill Unsweetened Flaked Coconut
- 1/2 cup Bob’s Red Mill Chia Seeds
- 1/2 cup sunflower seeds
- 1/2 cup chopped nuts of choice (almonds, pecans or walnuts)
- 1/2 cup Swerve Sweetener
- 1/3 cup Lily’s chocolate chips or other sugar-free chocolate chips
- 1/3 cup cocoa powder
- 1/4 tsp salt
- 1/2 cup sunflower seed butter or almond butter
- 1/4 cup melted butter
- 2 large eggs
- 1 tsp cherry extract
- Preheat oven to 300F and line a 9x9 inch pan with parchment paper. You can also use an 8x8 inch pan but may need to bake the bars a little longer.
- In a large bowl, combine almond meal, coconut, chia seeds, sunflower seeds, chopped nuts, sweetener, chocolate chips, cocoa powder and salt.
- Stir in sunflower seed or almond butter, melted butter, eggs, and cherry extract until dough comes together. Press firmly and evenly into prepared baking pan.
- Bake about 25 minutes, until just brown around the edges and firm to the touch. Remove and let cool completely, then cut into 16 bars.
Total fat: 23.67g
Calories from fat: 213
Total dietary fiber: 6.72g
Used to make this recipe: