These high protein granola bars make for the perfect snack before or after doing sports. They also make a good on-the-go breakfast.
Before you start
A mill or food processor will be very useful to grind the flax seeds.
- Preheat the oven to 190°C/375°F. Line a 20 cm (8 in) square baking pan with parchment paper. Grind the flax seeds, then set aside.
- In a large bowl, mix the rice puffs, quinoa flakes, rolled oats, grated coconut, almonds, dried cranberries, and flax seeds.
- In a separate bowl, combine the eggs, canola oil, honey, and almond butter. Mix well with a whisk until smooth.
- Add the wet mixture to the dry one then mix well to ensure all ingredients are coated.
- Place mixture into prepared baking pan. Press the mixture so it is compact. Bake in the middle of the oven for about 25-30 min. It is also possible to bake the mixture in a muffin pan. To do so, adjust baking time to 12-15 min.
- Take the pan out of the oven, then let cool at least 1/2 h. Cut into 12 bars then serve.
The granola bars can be kept in airtight container at room temperature for up to 1 week or 1 month in the freezer.
Nutrition Facts Table
per 1 serving (70g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
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ClaimsThis recipe is :
- Low :
- Source of :
- Copper, Fibre, Folacin, Iron, Niacin, Omega-3, Omega-6, Pantothenic Acid, Potassium, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Zinc
- Good source of :
- Phosphorus, Vitamin E
- Excellent source of :
- Magnesium, Manganese
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