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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 161.4
  • Total Fat: 9.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 47.8 mg
  • Total Carbs: 16.9 g
  • Dietary Fiber: 4.2 g
  • Protein: 5.0 g

View full nutritional breakdown of Sugar Free Nut and Seed Granola Bars - Chocolate Sesame calories by ingredient
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Sugar Free Nut and Seed Granola Bars - Chocolate Sesame

Submitted by: KGOELLER

Introduction

Variant of the SF chewy granola bars with a nice touch of chocolate and an undertone of sesame from the tahini and sesame seeds. VERY nice, not too sweet. Variant of the SF chewy granola bars with a nice touch of chocolate and an undertone of sesame from the tahini and sesame seeds. VERY nice, not too sweet.
Number of Servings: 24

Ingredients

    100% Whole Grain rolled oats (oatmeal), 1.5 cup
    Bob's Red Mill Muesli, 1.5 cup
    Cinnamon, ground, 3 tbsp
    Salt, 1/4 tsp
    Cocoa, dry powder, unsweetened, 3 Tbsp
    Sucralose (like Splenda), 3 Tbsp
    Almonds, .25 cup, sliced
    Pumpkin Seeds, .25 cup
    Sesame Seeds, .25 cup
    Flax Seed, .25 cup
    Sunflower Seeds, without salt, .25 cup, hulled
    Dry Roasted Cashews, 0.25 cup
    Chia Seed, 2 tbsp
    Coconut, raw, .25 cup, shredded
    Sensato Sugar Free Mini Chocolate Chips 1/2 cup
    Vermont Sugar-Free Maple-Flavored Syrup, 1/3 cup
    Maltitol Clear Syrup - Honey Flavored, 0.25 cup
    Cashew Butter, 3 tbsp
    Tahini, 3 tbsp
    Simply Jif Peanut Butter, 3 tbsp
    Smart Balance Oil, 2 tbsp
    Milk, nonfat, 2 Tbsp
    * Vanilla Extract, 3 tsp (remove)

Directions

Preheat oven or toaster oven to 350 degrees F.

Process 1.5 cups rolled oats in blender or food processor until they become flour-like. Mix "oat flour" with all dry ingredients in a large bowl.

Add all wet ingredients to the dry mixture and stir until well combined.

Spray a small baking dish ( about 9x13 inches, or similar) with non-stick cooking spray. Add mixture to the dish, pressing it down firmly with a spatula. Sprinkle more coconut on top if desired.

With a knife, cut the whole sheet into 24 bars. Bake at 350 degrees for 15-20 minutes. Let cool, cut again, and store in an air-tight container for up to one week.


Number of Servings: 24

Recipe submitted by SparkPeople user KGOELLER.






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