I started to cook granola as a snack to take on the road. Frequent road trips and a disdain for fast food kept me searching for a tasty protein source that would not spoil in a desert heat or freeze during the chills of a Wisconsin winter. Granola was the perfect solution, with hemp seeds for a lean protein and Omega-3’s, and pumpkin seeds for calcium, these are the perfect meal on the go. Keep in an airtight container and they can last up to a month, or freeze them for about 3 months!
– 4 cups quick cooking oats
– 1/2 cup canola oil (you can get away with 1/3 cup if you want a lower fat recipe–the bars will be a bit drier)
– 1 cup maple syrup
– 1 cup cacao nibs
– 1 tablespoon vanilla or Kahlua
– 1/2 cup hemp seeds,
-1/4 pumpkin seeds.
-1/4 teaspoon chile powder
-2 tablespoons apple pie spice
-1 teaspoon ground ginger
Preheat oven to 350 degrees
1. Spread oats out on a baking sheet. Bake for 10 mins, stirring twice to prevent burning.
2. Mix all other ingredients in a large bowl. Add in warm oats and mix well.
3. Press mixture into a lightly oiled 9×13 pan, using a piece of waxed paper. They key here is to press really hard and compact the mixture as much as possible.
4. Bake for 25-30 mins, until golden brown. Cool completely and cut into bars.