Sugar Free Nut and Seed Granola Bars - Chocolate Sesame
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
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
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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.
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.