This year has been anything but usual and normal. Instead of sharing the usual recipes for Thanksgiving I had plans to change things up. I first shared the recipe for these Cranberry Bliss Granola Bars over 5 years ago and planned to re-photograph them and share them today.
With short days and the sun setting around 4:30, kids getting hurt (thankfully all 3 injuries we didn’t have to go in for but I thought for sure we would with 2), I put it off until Saturday. Instead we spent the weekend over at our new lot clearing brush and some small trees for an epic sledding hill! Then Mr. Fearless, aka Baby G, got a bump on his head so I didn’t get them made and photographed yesterday morning before heading over to the lot.
I shouldn’t be surprised as nothing this year has gone as planned. So instead counting our blessings and sharing the original photos. Hoping I can make them today or tomorrow before another day outside enjoying the fresh air later this week.
Hoping you all have a wonderful Thanksgiving!
Don’t forget to check out more great recipes below for Meatless Monday. If you have a great one to share my co-host Deborah and I would love if you linked up too!
I don’t even know where to start with these bars, so healthy and so good! I had been waiting to post them, perfecting, and wasn’t sure weather to go with white chocolate or dark chocolate. Then came a guys weekend away and my husband asked me to whip something up. I decided to whip up a pan of both bars for them to test out and decide. The verdict… they couldn’t decide they liked them both. I also gave them to my aunt, cousin, and friend while we were away for a girls trip to the Idea House. Still no verdict so maybe you can help me decide! These bars are great for breakfast, snack, or dessert and are packed with oats, pumpkin seeds, flaxseed (or wheat germ), walnuts (or pecans), dried cranberries, and dark chocolate or white chocolate chips (or carob chips). Sweetened with maple syrup and a hint of honey these bars are pure bliss! I like to eat these bars right out of the freezer, where I store them for longer storage. I plan on making a couple more batches to keep stashed in there to fuel us while out doing winter activities, to enjoy after with a cup of cocoa or coffee, or to keep me away from all the sugar cookies and other holiday goodies.
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
bars, (8x8 or 9x9 pan)
|
- 2 c oats, gluten free
- 1/2 c pure maple syrup, or sub honey
- 1/2 c coconut oil, melted
- 2 TBSP coconut palm sugar
- 2 flax eggs
- 1 tsp cinnamon
- 1 tsp vanilla
- 1/2 tsp salt
- 1/2 c pumpkin seeds, raw unsalted
- 1/2 c ground flaxseed or wheat germ
- 3/4 c chopped walnuts or pecans
- 3/4 c dried cranberries
- 1/2 c dark chocolate, white chocolate, or carob chips
Ingredients
|
|
- Preheat oven to 325F.
- Spread oats out on a baking sheet and toast oats for 10 minutes, mixing oats half way through.
- Remove oats and let cool.
- Turn oven up to 350F.
- Line a 9×9 pan with parchment paper, or tin foil (if using tin foil lightly spray with coconut oil spray).
- In a medium bowl mix together flax egg, maple syrup, coconut oil, coconut palm sugar, and vanilla.
- In a large bowl mix together toasted oats, cinnamon, and salt.
- Pour wet ingredients into the dry and mix until combine. Stir in ground flax seed or wheat germ, pumpkin seeds, and walnuts.
- Fold in cranberries and optional chocolate chip.
- Pour and press mixture into prepared pan, being sure to press it down as much as possible.
- Bake for 35-38 minutes.
- Remove and place on a cooling rack.
- Once bars have cooled lift out of the pan and cut into squares.
- Be sure not to remove bars from the pan until they are completely cooled. You can also place them in the refrigerator or freezer to help set them.
- Store bars in an airtight container and consume within 5 days. I like to store my bars in the freezer for longer storage and pull them out as needed.
- Enjoy!
*As shown in the white chocolate ones, I had to make the dark chocolate in a different pan. It works best to use a 8×8 or 9×9 pan, any bigger and they get thinner and it is hard to get them pressed together and they are more fragile.
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Deborah @ Confessions of a Mother Runner
ooh these look much better than the Starbucks version I see all the time and I know they are healthier too.
Deborah @ Confessions of a Mother Runner recently posted…Sweet Potato & Zucchini Latkes-Meatless Monday
awhiskandtwowands
Thank you! Just as delicious, but obviously not a cookie and so much healthier!!
Sam @ PancakeWarriors
Lovin this recipe. The ingredients sound fantastic. Id prob vote dark chocolate!’
Sam @ PancakeWarriors recently posted…Pear Gingerbread Men
awhiskandtwowands
Thank you!!
Tina Muir
Oooooh yyuuuuummmm!!! I could eat granola bars all day, and I LOVE that these are held together so well, so many bars seem like they are just a crumbly mess, this looks perfect. Thanks for the recipe, and thanks for joining us for meatless monday 🙂 Gonna pin this now!
Tina Muir recently posted…Meatless Monday- White Chocolate Peppermint Cheesecake
awhiskandtwowands
Thank you Tina! Yes you have to really pack them. We always store bars in the freezer for longer storage and that is where I pull and eat or pack them. In the future maybe the crumbly bars if you end up with a batch can get thrown in the freezer. Or my favorite with crumbly bars is to top yogurt or fruit, like granola. I hope you enjoy them as much as I do!
Courtney Bentley
O wowza these look AMAZING I love cranberries and cannot wait to try these babies ;0 xo C
Courtney Bentley recently posted…Natural Energy Boosters
awhiskandtwowands
Thank you! I hope you enjoy them!
Deborah Brooks
you can never go wrong with oatmeal, cranberry and choc chips! Sign me up for a dozen
Marcia
Yum! These look so delicious and healthy too! Cranberries are so good right now!