No Bake Loaded Granola Bars for Athletes Run Fast Eat Slow Elyse Kopecky

NO BAKE LOADED GRANOLA BARS

Mineral-rich and Energizing Granola Bars for Athletes

February is always a low energy month for me. These chocolate-coated homemade granola bars help keep my spirits up when the skies are gray. After a wintery run, nothing beats a homemade treat to pair with a steaming mug of coffee. It’s the simple things that always boost my mood. 

Save this recipe and make them this weekend! My no-bake bars are loaded with dark chocolate, blackstrap molasses, pumpkin seeds, oats, dried fruit, and almonds—powerhouse, mineral-rich ingredients to keep you running strong. They’re also high in protein, healthy fats, and complex carbs to keep your blood sugar levels balanced and your happiness high.

These bars are more crumbly than store-bought bars because of the lower sugar content and whole food ingredients. If packing them to-go, use a hard-sided container, not a bag.

This Recipe Blog is sponsored by Now Foods…my go-to brand for whole food, organic ingredients. For 20% off any product at nowfoods.com use the code: ELYSE 

Recipe: No Bake Loaded Granola Bars

INGREDIENTS:

  • 2 cups rolled oats* or quick-cooking oats
  • 1 cup crispy rice cereal
  • 1/2 cup roasted almonds*, chopped
  • 1/3 cup raw pumpkin seeds*
  • 1/4 cup chopped dried fruit* (apricots or tart cherries taste great)
  • 1/2 cup unsalted creamy almond butter or peanut butter
  • 2 tablespoons virgin coconut oil*
  • 1/4 cup blackstrap molasses
  • 2 tablespoons honey*
  • 1/4 teaspoon fine sea salt
  • 1 x (3 - 4 ounce) dark chocolate bar (70% cocoa)

*Ingredients available at nowfoods.com

RECIPE INSTRUCTIONS:

Line an 8x8-inch baking dish with parchment paper.

In a large bowl, combine the oats, crispy rice, almonds, pumpkin seeds, and dried fruit.

Melt the nut butter, coconut oil, molasses, honey, and salt in a small saucepan over low heat. Stir until smooth. Remove from heat. Pour wet ingredients over the dry and stir to combine.

Scoop the mixture into the baking dish. Spread out and press down evenly and very firmly with the back of a metal spatula.

Wipe out the saucepan, add the chocolate, and melt over low heat, stirring occasionally. Drizzle the chocolate evenly over the granola bars and use an offset spatula to spread out to coat the entire top. Place baking dish in the fridge or freezer for 1 hour, or until the chocolate solidifies.

Use the corners of the parchment paper to lift out of the baking dish and place on a cutting board. Use a sharp knife to cut into 16 squares. Store bars in an airtight container in the pantry or fridge. 

Gluten-Free: use certified GF oats. Vegetarian. Dairy-free.

Watch the Recipe Reel for culinary tips! 

  

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Photography By:
Page Bertelsen, Erin Scott, Andy Hughes, and Elyse Kopecky