Superfood Granola Energy Bar Recipe

Taking a little time each week to prepare your smoothies and snacks are a super way to make sure you have healthy choices always available.

I love making “energy” bars. I call them “energy bars” because they have a perfect blend of carbs, fats and protein that you need to fuel your body and to feed your brain.

Anyone who knows me knows that when I cook or “uncook”,  I follow the recipe as indicated the first time around and then modify it as I see fit. I’m giving you permission to do the same! Feel free to add more dates or seeds, or use less dried fruit. However, don’t skimp on or delete the cinnamon. This powerful spice is critical in helping you to regulate your blood sugar.

Cinnamon (cassia) has been shown to be especially beneficial in treating digestive disorders, menstrual discomfort and joint pain because of its high content of cinnamaldehyde (the anti-inflammatory molecular compound that gives cinnamon its flavor and odor).

And now for my delicious Granola Energy Bar Recipe!

What You Need:
¾ cup gluten-free rolled oats, ground into a flour
1 cup water
¾ cup Medjool dates (pitted)
½ cup chia seeds
¼  cup raw sunflower seeds
¼ cup raw pumpkin seeds
¼  cup dried cranberries (mulberries, goji berries or raisins), finely chopped
1 tsp. cinnamon
1 tsp. vanilla extract
¼ tsp. sea salt

✴ Preheat oven to 325F and line a 9-inch square pan with parchment paper.
✴ Add rolled oats into a high-speed blender, blending on highest speed until a fine flour forms
✴ Add oat flour into a large bowl.
✴ Add water and pitted dates in blender. Allow the dates to soak for 30 minutes if they are a bit firm or your blender has a hard time blending dates smooth. Once they are soft, blend the dates and water until super smooth.
✴ Add all of the ingredients into the bowl with the oat flour and stir well until combined.
✴ Scoop the mixture into the pan and spread it out with a spatula as evenly as possible. You can use lightly wet hands to smooth it down if necessary.
✴ Bake at 325F for about 23-25 minutes, or until firm to the touch. Let cool in the pan for 5 minutes and then lift it out and transfer it to a cooling rack for another 5-10 minutes. Slice and enjoy!