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 \u00a0unsliced apples in the car as Jett literally eats the entire thing minus about a one inch section with the stem. \u00a0Seeds 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, \u00a0I’m sure it’s still not great for you, so for now it’s sliced apples or no apples!<\/p>\n
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?!?! \u00a0Because 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\u00a0out the door. \u00a0So 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!! \u00a0I mean really, she is the greatest! \u00a0Anyway 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!<\/p>\n
Servings: 16 bars
\nPrep Time: 15 Minutes
\nCook Time: 15 Minutes
\nTotal Time: 30 Minutes, plus a few hours to cool and set
\nIngredients<\/p>\n
3 oz pitted Medjool dates (see note)
\n6 Tbsp unsalted butter, melted
\n1\/4 cup plus 2 Tbsp packed light brown sugar
\n1\/4 cup plus 2 Tbsp honey
\n3\/4 cup creamy almond butter
\n3\/4 tsp salt
\n1-1\/2 cups old-fashioned rolled oats
\n2-1\/2 cups crispy rice cereal, such as Rice Krispies
\n1\/2 cup unsweetened flaked coconut
\n3\/4 cup coarsely chopped almonds
\nHeaping 1\/3 cup dried blueberries
\nInstructions<\/p>\n
Preheat the oven to 350\u00b0F 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.
\nPlace 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\u2019t 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.
\nWhile 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.
\nTransfer 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.)
\nUse the foil overhang to lift the uncut bars out of the pan and onto a cutting board. Using a large chef\u2019s 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.
\nNote: You’ll need about 5 Medjool dates for this recipe but it’s best to weigh them if possible, as sizes vary.<\/p>\n