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 175°C/350°F. Line one or multiple 20 cm (8 in) square baking pans with parchment paper, according to number of servings. 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(s). 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(s) out of the oven, then let cool at least 30 min. Cut each square 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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