I was going to make some granola bars late one night I went to whip up some granola bars for some healthy snacks between soccer games at my daughters soccer tournament the next day. I went to grab some nuts, fruits, grains and realized I didn’t have enough of what I planned to use. Looking through what we had I decided to use a box of Purely Elizabeth Ancient Grain Cranberry Pecan Ancient Grain Granola & Puff Cereal and a couple cups of Purely Elizabeth Ancient Grain Cranberry Pumpkin Seed Oatmeal. Easy as that and I had all the grains, nuts, and seeds I needed. While the list of grains, nuts, and seeds is long including gluten free oats, amaranth, chia seeds, millet, quinoa, pumpkin seeds, pecans, sunflower seeds, and dried cranberries I got them all using only 2 products. They aren’t overly processed either as the granola puff cereal is made with coconut oil and coconut sugar. As extra carbohydrates would be needed I also added dates to help hold these bars together and some almond butter and maple syrup (honey can also be used). While there is some sugar in the cereal and using the dates and maple syrup I opted to use a raw almond butter in these. Delicious and not too hard as they are packed with lots of nutrient dense foods but the amaranth puffs help lighten up the bars a little. Packed with so much goodness to fuel all the awesomeness that was in store for the weekend. Knowing we wouldn’t be eating a whole 9×13 pan that weekend I wrapped some up in parchment paper and put them in the freezer to pull out later for camping, hiking, biking or for another time we would need them.
Purely Puff Granola Bars
Makes 9×13 pan, 14-24 bars
2c pitted dates
1/2c orange juice
1/2c maple syrup or honey
1/2c almond butter
1 box Purely Elizabeth Cranberry Pecan Ancient Grain Granola & Puffs
2c Purely Elizabeth Ancient Grain Cranberry Pumpkin Seed Oatmeal
In a Vitamix, or high-speed blender or food processor, blend dates, orange juice, and maple syrup, add in almond butter and blend smooth. In a large bowl mix together granola & puff cereal and oatmeal, braking apart the large granola clusters. Pour the date almond butter mixture over the cereal and mix until well coated. Line a 9×13 pan with parchment paper and press mixture into the bottom of the pan. Using another sheet of parchment paper over top to smooth and press them into the pan. Place in the refrigerator or freezer to set before cutting. I like to wrap bars and store in an airtight container in the freezer and pull them out as needed for longer storage. They can be stored in an airtight container at room temp but if it is warm they will be soft (similar to Lara Bars) and are best enjoyed within a couple of days. Enjoy!