sugar free nut and oat chewy granola bars
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 146.9
- Total Fat: 7.0 g
- Cholesterol: 0.1 mg
- Sodium: 65.9 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 3.6 g
- Protein: 4.5 g
View full nutritional breakdown of sugar free nut and oat chewy granola bars calories by ingredient
Introduction
You can use whatever mixture of seeds and nuts you like to make these yummy chewy and crunchy bars. You can use whatever mixture of seeds and nuts you like to make these yummy chewy and crunchy bars.Number of Servings: 16
Ingredients
-
100% Whole Grain rolled oats (oatmeal), 1.5 cup
Bobs Red Mill Old Country Style Muesli, 1.5 cup
Cinnamon, ground, 1 tsp
Salt, 1/8 tsp
Almonds, .25 cup, sliced or chopped
Smart Balance Oil, 2 tbsp
Vermont Sugar-Free Maple-Flavored Syrup, 1/3 cup
Maltitol Clear Syrup (honey or vanilla flavor) 1/4 cup
Coconut, .25 cup, shredded
Cashew Butter, 2 tbsp
Simply Jif Peanut Butter, 2.5 tbsp
Pumpkin Seeds, .25 cup
Flax or sesame Seed, 3 tbsp
Sensato Sugar Free Mini Chocolate Chips, 1/2 cup
Milk, nonfat, .1.5 tbsp
Vanilla Extract, 2 tsp
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 5 inches x 12 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 16 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: 16
Number of Servings: 16
Recipe submitted by SparkPeople user KGOELLER.
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 5 inches x 12 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 16 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: 16
Number of Servings: 16
Recipe submitted by SparkPeople user KGOELLER.