Cranberry Granola Bars

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These high protein granola bars make for the perfect snack before or after doing sports. They also make a good on-the-go breakfast.

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Ingredients

1 1/2 cup rice puffs 22 g
120 g quinoa flakes 1 1/4 cup
1 1/4 cup oats, organic, gluten-free 120 g
1/2 cup grated coconut 40 g
1/3 cup almonds, finely chopped 45 g
2/3 cup dried cranberries, finely chopped 90 g
1/4 cup flax seeds, ground 45 g
3 eggs size large
2 tbsp canola oil 30 mL
1/3 cup honey 130 g
4 tbsp almond butter 65 g

Before you start

A mill or food processor will be very useful to grind the flax seeds.

Method

  1. Preheat the oven to 175°C/350°F. Line one or several 20 cm (8 in) square baking pan with parchment paper, according to number of servings. Grind the flax seeds, then set aside.
  2. In a large bowl, mix the rice puffs, quinoa flakes, rolled oats, grated coconut, almonds, dried cranberries, and flax seeds.
  3. In a separate bowl, combine the eggs, canola oil, honey, and almond butter. Mix well with a whisk until smooth.
  4. Add the wet mixture to the dry one then mix well to ensure all ingredients are coated.
  5. 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.
  6. Take the pan(s) out of the oven, then let cool at least 30 min. Cut each square into 12 bars then serve.

Observations

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 (70 g)

Amount

% Daily Value

Calories

250

Fat

12 g

18 %

Saturated 1.4 g
+ Trans 0.1 g

7 %

Cholesterol

50 mg

Sodium

20 mg

1 %

Carbohydrate

33 g

11 %

Fibre

4 g

15 %

Sugars

14 g

Net Carbs

29 g

Protein

7 g

Vitamin A

2 %

Vitamin C

0 %

Calcium

5 %

Iron

15 %
More info

Claims

This recipe is :
Excellent source of  :
Magnesium, Manganese
Good source of  :
Phosphorus, Vitamin E
Source of  :
Copper, Fibre, Folacin, Iron, Niacin, Omega-3, Omega-6, Pantothenic Acid, Potassium, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Zinc
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits ½
Meat and Alternatives 0
Fats 2
Other Foods ½
More info
Check out our Meal Plans for Type 2 Diabetes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust
Recipe tailored to the needs of sports enthusiasts and active families

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