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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 75.5
  • Total Fat: 4.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.9 mg
  • Total Carbs: 7.4 g
  • Dietary Fiber: 0.8 g
  • Protein: 2.0 g

View full nutritional breakdown of Banana-Honey Granola Bars (Raw Food) calories by ingredient
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Banana-Honey Granola Bars (Raw Food)

Submitted by: DUTCHGIRL67

Introduction

Chewy and filling! A good source of: complex carbohydrates, protein healthful fat, fiber, vitamins B and E, and minerals such as potassium, phosphorus, calcium, iron, zinc, selenium, copper, manganese, and magnesium. Adapted from the Raw Energy recipe book by Stephanie Tourles. Chewy and filling! A good source of: complex carbohydrates, protein healthful fat, fiber, vitamins B and E, and minerals such as potassium, phosphorus, calcium, iron, zinc, selenium, copper, manganese, and magnesium. Adapted from the Raw Energy recipe book by Stephanie Tourles.
Number of Servings: 36

Ingredients

    1 medium, very ripe banana, peeled
    2 cups raw oat flakes
    1 cup raw almond butter or natural peanut butter
    1/4 cup raw honey
    2 TBSP bee pollen (or other 'super food' addition of your choice, I used Hemp Seed in this batch)
    1 tsp vanilla extract
    1 tsp ground cinnamon
    coconut oil, raw and unrefined

    I forgot to add the vanilla when I made this, but it still turned out really good, and my 21-month-old nephew loved them!




Directions

Yield: 36 Two-Bite-Size Squares

1 - Put the banana, oats, nut butter, honey, hemp seeds, vanilla and cinnamon in a food processor or large bowl and blend or stir manually until you have a stiff, cohesive dough ball. *note, this method will result in a more fudge-like square. Mix it all by hand if you want to preserve the large flakes of oatmeal and maintain that granola-bar like texture and look.

2 - Coat a 9-inch square pan with coconut oil and oil your hands as well. Pat the dough evenly into the bottom of the pan. Cover and place in the freezer for 24 hours so that the flavours can meld; the texture will become quite firm and chewy. alternatively you can roll the dough into bite-size balls if you wish, and store in the freezer as instructed below.

3 - Cut into three 3-inch squares in each direction, then cut each square in half as well so that you have a total of 36 squares (6 x 6).

4 - Store the squares/balls in a tightly sealed container in the freezer and consume within 2 weeks for the best flavour and texture.

Number of Servings: 36

Recipe submitted by SparkPeople user DUTCHGIRL67.






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