Low-fat Granola Bars with Bananas, Cranberries, and Pecans
14 Wednesday Mar 2012
Written by Maeghan in Snacks, Toddler Food
Tags
applesauce, banana, breakfast, cranberry, cup pecans, dried cranberries, fiber, flax seed, gluten free, granola, ground flax seed, oats, Vegan
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I always love grabbing a granola bar after working out at the gym. They are so tasty and so healthy, they just make me feel good. That is until I look at my hands and they are a sticky mess from the sugars or agave. The other problem I run into is there are always nuts added for protein. So, what could be a great fiber filled snack for my daughter becomes a no-no since she is allergic to peanuts. I saw this recipe on a friend’s blog and immediately printed it out. If you have a toddler than you know how picky they can be and how desperate you become to feed them something that is healthy and that they think is a treat. The sweeter the better! This recipes uses bananas and applesauce to sweeten it up and bind everything together. It’s great because I keep all of these ingredients in my pantry anyways! You can pop them in the fridge and they’ll last a week or put them in an airtight freezer bag and they’ll last 3 months! Your best bet is to make a double batch for the freezer. Between my husband, daughter, and myself we made a dent in the batch before they even hit the refrigerator!
Low-fat Granola Bars with Bananas, Cranberries, and Pecans
Ingredients
- 3 1/2 cups old-fashioned oats
- 3/4 cup pecans, roughly chopped (I omitted since my daughter has a nut allergy)
- 3 large, ripe bananas
- 2/3 cup unsweetened applesauce
- 3/4 cup dried cranberries
- 3/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 tbsp ground flax seed (or flax meal)
- 1/2 tsp salt
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Preheat oven to 350 F. Line a 9 x 13 inch baking sheet with parchment paper, with about 1 inch of parchment paper overlapping the sides. Spread out the oats and chopped pecans on a baking sheet. Place in the oven until they are lightly toasted, stirring occasionally, for about 10 minutes.
In a medium bowl, mash the bananas with the back of a fork. Stir in the applesauce until combined.
Transfer the oats and pecans to a large bowl and stir in dried cranberries, ground flax seed (flax meal), cinnamon, nutmeg, and salt. Stir the banana mixture into the oat 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 15 bars. Serve or store in an airtight container.
Nutrition Information (per serving): 157 calories; 5.9 g. fat; 0 mg. cholesterol; 79 mg. sodium; 24.5 g. carbohydrate; 3.8 g. fiber; 3.3 g. protein
Source: Prevention RD, originally from Cookin Canuck
9 comments
ahu said:
March 14, 2012 at 7:53 am
functional, cute and tasty – love the idea to wrap them.
maeghan said:
March 14, 2012 at 8:56 am
Thank you! Your pictures are pretty awesome too!
girllovestoeat said:
March 15, 2012 at 3:00 pm
These look great!! I can’t wait to try them.
Tanya said:
March 15, 2012 at 11:28 pm
Would Chia seeds work in place of the Flax Meal?
maeghan said:
March 16, 2012 at 12:49 am
I’ve never worked with Chia seeds so I don’t know. You could certainly try it out!
Eunice said:
March 20, 2012 at 3:47 pm
These sound so good. I’m going to need to try these out 🙂
jordanalev said:
April 22, 2012 at 10:12 am
Love these! I hate all the added sugars in most storebought granola bars. I’ve been wanting to put together my own recipe. This one has so great ideas. Thanks 🙂
You could add hemp seeds/soy nuts/pumpkin seeds for protein instead of nuts.
Cookin' Canuck said:
December 30, 2012 at 11:08 pm
I’m so glad you enjoyed my granola bar recipe. We eat these by the plateful…guilt free!
Maeghan said:
December 31, 2012 at 8:05 am
They are great! I haven’t made them in a long time, need to put together a batch.