I snack a lot! I am definitely not a girl who only eats 3 meals a day and that’s it. I eat 3 medium sized meals and then snack a lot in between. Snacking throughout the day is definitely healthier for you, as is speeds your metabolism. However, this is not the only reason why I snack. I merely snack because I am hungry. I do a lot during the day and my body needs food to keep it going. With this, I eat healthy, nutrient filled snacks throughout my whole day.
My normal go-to snacks are fruit, toast, and granola bars. However, recently I have been eating more fruit and toast, and granola bars have started to make their way to the back of the shelf. I used to be kind-of hooked on granola bars – I would eat at least 3 a day! So a couple weeks ago I was thinking… what happened? At that moment I got myself up and made some granola bars! That’s right – I made some! Instead of going to the cupboard and getting a granola bar, I made them from scratch and am I happy I did – they were incredible!
These granola bars were chewy and crunchy! They were filled with oats, sunflower seeds, flax seed, honey, and dried fruit. The perfect combination to make up a satisfying and tasty granola bar. They were also much healthier for you as they didn’t have any artificial ingredients or extra sugar.
Granola bars are not just great to snack on, but would also be perfect for breakfast or brunch as well. Make them the night before and take them out in the morning for a quick and easy breakfast.
Enjoy these healthy and flavorful granola bars!
For Printable Recipe, Click here!
Makes: About 10 Granola Bars
2 cups Old Fashioned Rolled Oats
1 cup Sliced Almonds
1 cup Sunflower Seeds
½ cup Flax Seed
3 tbsp. Unsalted Butter
2/3 cup Honey
¼ cup Brown Sugar
1 ½ tsp. Pure Vanilla Extract
¼ tsp. Salt
1 cup Dried Mango*
*Use any type of dried fruit your like – you can also use a combination of dried fruits. Feel free to also add more dried fruit if you like.
Preheat the oven to 350 degrees F. Oil and flour a baking sheet (I used an 11×18 baking sheet), and cover the bottom with parchment paper.
Combine the oats, almonds, and sunflower seeds on the baking sheet; toss together. Bake for 10-15 minutes until the mixture is toasted and started to become fragrant. Transfer the mixture to a large bowl and stir in the flax seed.
Reduce the temperature of the oven to 300 degrees F.
In a small saucepan, combine the butter, honey, brown sugar, vanilla, and salt. Cook, stirring occasionally, until the butter is melted. Pour the liquid mixture over the oatmeal mixture and stir to combine. Make sure the liquid coats all of the oats mixture. Stir in the dried mango (or any dried fruit you like).
Pour the granola mixture into the baking sheet and spread evenly in the pan. Bake for about 30 minutes until golden brown. Cool the granola in the pan for at least 1 hour. When the mixture is completely cooled and has hardened, cut into rectangles – I cut mine into 2×4 inch rectangles. Store in an airtight container, a plastic baggie, or foil, for about 1 ½ weeks. Enjoy 🙂!
Recipe adapted from Barefoot Contessa.