Cranberry Granola Bars

0 Reviews
0% would make this recipe again

These high protein granola bars make for the perfect snack before or after doing sports. They also make a good on-the-go breakfast.

This recipe is incompatible with your food profile

Preparation : 10 min Cooking : 25 min
250 calories/serving

Ingredients

1 1/2 cup rice puffs 22 g
120 g quinoa flakes 1 1/4 cup
1 1/4 cup oats, organic, gluten-free 120 g
1/2 cup grated coconut 40 g
1/3 cup almonds, finely chopped 45 g
2/3 cup dried cranberries, finely chopped 90 g
1/4 cup flax seeds, ground 45 g
3 eggs size large
2 tbsp canola oil 30 mL
1/3 cup honey 130 g
4 tbsp almond butter 65 g

Before you start

A mill or food processor will be very useful to grind the flax seeds.

Method

  1. Preheat the oven to 175°C/350°F. Line one or several 20 cm (8 in) square baking pan with parchment paper, according to number of servings. Grind the flax seeds, then set aside.
  2. In a large bowl, mix the rice puffs, quinoa flakes, rolled oats, grated coconut, almonds, dried cranberries, and flax seeds.
  3. In a separate bowl, combine the eggs, canola oil, honey, and almond butter. Mix well with a whisk until smooth.
  4. Add the wet mixture to the dry one then mix well to ensure all ingredients are coated.
  5. Place mixture into prepared baking pan(s). Press the mixture so it is compact. Bake in the middle of the oven for about 25-30 min. It is also possible to bake the mixture in a muffin pan. To do so, adjust baking time to 12-15 min.
  6. Take the pan(s) out of the oven, then let cool at least 30 min. Cut each square into 12 bars then serve.

Observations

The granola bars can be kept in airtight container at room temperature for up to 1 week or 1 month in the freezer.

Nutrition Facts Table

per 1 serving (70 g)

Amount

% Daily Value

Calories

250

Fat

12 g

18 %

Saturated 1.4 g
+ Trans 0.1 g

7 %

Cholesterol

50 mg

Sodium

20 mg

1 %

Carbohydrate

33 g

11 %

Fibre

4 g

15 %

Sugars

14 g

Net Carbs

29 g

Protein

7 g

Vitamin A

2 %

Vitamin C

0 %

Calcium

5 %

Iron

15 %

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits ½
Meat and Alternatives 0
Fats 2
Other Foods ½

15% to 25% savings from one merchant to another. Imagine how much you could save on a full grocery cart!

Subscribe to our PLUS or PREMIUM plans and save $150/month* on your groceries.

I want to maximize my savings * Based on an average-sized household of 2.5 people

Cost of ingredients this week at your merchants *

* Costs estimated from Flyer Specials and average normal prices

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

0 Reviews (0 with rating only) 0% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust
Recipe tailored to the needs of sports enthusiasts and active families

This recipe is in the following categories

Rice/Grain | Nuts | Snacks | Bake

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.