I like to bake a lot, and luckily for me, my husband likes to eat – a lot. But one of my biggest fears is that my husband is going to become sick one day because I am pumping him full of butter and white sugar. I mean, I am totally in for desserts in moderation (even if it’s daily). The problem is I make so much stuff that sometimes his consumption goes beyond in moderation… Luckily he has the metabolism of a horse, or some have theorized that he has a hollow leg.
The past few weeks have been especially bad. When I get stressed out or anxious I bake, and I have been especially anxious recently. Or maybe it’s the weather? It keeps snowing here which my brain is pretty much unable to comprehend/rejecting. I definitely need some sun. Yesterday at my Equinox class I was legit one of the palest people there.
Anyway, I have gotten terribly off course because it is Monday and I’m tired and like I said, it keeps snowing. Today I am sharing TP’s favourite work snack – homemade thick and chewy granola bars! These are the real deal, low in sugar, full of healthy fats, dried fruit and fiber – aka they are adult granola bars that you can take to work with pride. What makes them especially awesome? Brown rice syrup. Unlike refined table sugar, which causes your body to work harder to absorb the sucrose, brown rice syrup is able to provide your body with fiber, as well as 3 percent of your recommended daily intake of sodium and potassium. The slower absorption of the sugars also allows you to maintain your energy helping to prevent the negative effects of sugar including fatigue, irritability and the desire for more sugar.
The only really important part of this recipe is to let them FULLY COOL. Like, for as long as you can. Or else they will crumble and you will be sad. In a perfect world I would make them in the evening and then cut them into squares the next morning.
Work Appropriate Granola Bars
These are perfect for work – thick, chewy, sweet, salty, portable and filling. You’ll find yourself making them over and over…
- 2 cups rolled oats
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 cup medjool dates, chopped
- 1 cup pecans, chopped
- 1/3 cup almond butter (or peanut butter)
- 6 tablespoons melted butter
- 1/4 cup honey
- 2 tablespoons brown rice syrup
- 1 tablespoon water
1. Preheat oven to 350 degrees F and line a 8×8 inch pan with parchment paper.
2. Process 1/3 cup of the oats in a blender or food processor until it resembles flour (i.e. turn it into oat flour).
3. Stir together the oats, oat flour, salt, cinnamon, dates and pecans.
4. In another bowl, combine the almond butter, melted butter, honey, brown rice syrup and water.
5. Add the wet ingredients to the dry ingredients and stir with a rubber spatula until fully combined.
6. Using the spatula, spread and press the mixture into the prepared pan.
7. Bake for 40 minutes. Once out of the oven, allow the bars to cool completely in the pan for several hours or overnight. You can also put them in the fridge to help in the setting process.
8. Cut into 16 squares and enjoy all week long!