Granola Bar - no added sugar
Nutritional Info
- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 54.5
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 17.7 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 1.3 g
- Protein: 1.7 g
View full nutritional breakdown of Granola Bar - no added sugar calories by ingredient
Introduction
These might not be sweet enough for a lot of people, but I like them with a bit of peanut butter or fruit. These might not be sweet enough for a lot of people, but I like them with a bit of peanut butter or fruit.Number of Servings: 32
Ingredients
-
2 C Old Fashioned Quaker Oatmeal- Plain
1/4 C Banana mashed
1 C Acorn Squash mashed
1/4 C peanut butter
1/4 C dried cranberries
3 tbsp tamarind pulp
1/4 C sunflower Seeds, without salt
1/4 C Pumpkin Seeds
1/4 C slivered almond
1 tbsp sesame seeds
1 tsp Cinnamon
dash of salt
Tips
These are great with a teaspoon of peanut butter or fruit on top.
Directions
Preheat oven to 350 F.
Line a 9- by 13-inch baking sheet with parchment paper, with about 1 inch of parchment paper overlapping the sides.
Toast oats, nuts, cinnamon, and dried fruit in a dry frying pan about 10 minutes.
In a medium bowl, mash the bananas and squash with the back of a fork. Stir in peanut butter until combined.
Stir the oats and nuts into the squash mixture until well combined and starting to clump together. Transfer to the prepared baking dish and press down evenly.
Bake until the bars are golden brown and starting to separate from sides of the pan, about 30 minutes. Let cool on a wire rack for 15 minutes.
Use the parchment paper to lift the bars out of the pan. Let cool to room temperature, then cut into 20 bars. Serve or store in an airtight container.
Serving Size:�32
Line a 9- by 13-inch baking sheet with parchment paper, with about 1 inch of parchment paper overlapping the sides.
Toast oats, nuts, cinnamon, and dried fruit in a dry frying pan about 10 minutes.
In a medium bowl, mash the bananas and squash with the back of a fork. Stir in peanut butter until combined.
Stir the oats and nuts into the squash mixture until well combined and starting to clump together. Transfer to the prepared baking dish and press down evenly.
Bake until the bars are golden brown and starting to separate from sides of the pan, about 30 minutes. Let cool on a wire rack for 15 minutes.
Use the parchment paper to lift the bars out of the pan. Let cool to room temperature, then cut into 20 bars. Serve or store in an airtight container.
Serving Size:�32