So if you’ve been following along on Instagram, specifically Instagram Stories you know last week I put out an SOS for all of your healthy snack recommendations after I officially boycotting unsliced apples in the car as Jett literally eats the entire thing minus about a one inch section with the stem. Seeds and all, who does that?!?! Although I know the cyanide levels are so small in the seeds that the risk of them harming you is pretty much nonexistent, I’m sure it’s still not great for you, so for now it’s sliced apples or no apples!
But when it comes to snacks I’m literally grabbing them as I’m running out the door, so even the thought of slicing the apples makes me all….where can I find the extra two minutes?!?! Because lets be real when the kids have forward momentum moving out the door, you can’t interrupt that or you’re another 20 minutes deep wrangling them back out! So in short I’m always on the hunt for quick, easy, healthy, and whenever possible preservative free to grab as I’m running out the door. So many of you sent such great recommendations, from fruit to fig bars and fruit strips….but my mama….you guys, she showed up the next morning and delivered an entire bag of homemade granola bars!! I mean really, she is the greatest! Anyway I will stop rambling and will leave the recipe below but these are totally kid approved Jett pretty much demolished the entire bag in 3 days!
Servings: 16 bars
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes, plus a few hours to cool and set
3 oz pitted Medjool dates (see note)
6 Tbsp unsalted butter, melted
1/4 cup plus 2 Tbsp packed light brown sugar
1/4 cup plus 2 Tbsp honey
3/4 cup creamy almond butter
3/4 tsp salt
1-1/2 cups old-fashioned rolled oats
2-1/2 cups crispy rice cereal, such as Rice Krispies
1/2 cup unsweetened flaked coconut
3/4 cup coarsely chopped almonds
Heaping 1/3 cup dried blueberries
Preheat the oven to 350°F and set an oven rack in the middle position. Line a 9-by-13-in pan with aluminum foil, so that it hangs over the edges, and spray with nonstick cooking spray.
Place the dates, melted butter, brown sugar, honey, almond butter and salt in a food processor fitted with the steel blade, or use a blender. Process until mixture is smooth and thick. Transfer to a large pot (or microwave-safe bowl) large enough to hold all of the ingredients; don’t worry if the butter separates. Bring the mixture to a boil on the stovetop (or in the microwave), whisking to combine. Take off the heat.
While the mixture is still hot, add the oats, rice cereal, coconut, almonds, and dried blueberries. Use a large rubber spatula to gently fold the mixture until the wet ingredients evenly coat the dry ingredients. The mixture will be thick. Be gentle so as not to crush the rice cereal.
Transfer the mixture to the prepared pan and, using the bottom of a glass or dry measuring cup, press firmly into an even, compact layer. Bake for 15-18 minutes, until golden brown. Set the pan on a rack and let cool completely, a few hours. (Please do not attempt to cut the bars while still warm, as they will fall apart.)
Use the foil overhang to lift the uncut bars out of the pan and onto a cutting board. Using a large chef’s knife, cut the block into 16 bars. Wrap the bars individually with foil or parchment paper for easy on-the-go snacking, or place them in an airtight container. The bars will keep for up to a week at room temperature. They can also be frozen for longer storage.
Note: You’ll need about 5 Medjool dates for this recipe but it’s best to weigh them if possible, as sizes vary.
*Recipe from Once Upon a Chef
As always if you end up making them let me know what you think! Also, let me know below your favorite on the go snacks for your kiddos!