In the Raw

If we can all agree that granola bars are a special pleasure for snack fiends, I think we can also agree that chomping on the store-bought versions filled with multiple sugars leads to a little self-health-doubt.

Since I'm a full supporter of snacking like a kindergartner,  I decided it was time to create a non-guilty version.

I started down the typical recipe paved path of cereals stuck together, baked bars that were overly reminiscent of dessert, and finally found a combination of simple dried fruit, nuts, and whole oats blended together then pressed into bars that I wanted to make again and again.

For this super Springy version I lightened them up with some lemon zest and lemon juice, which added a welcome brightness to the almond base and led to more doubt.  I felt like the simplistic, naturalness of this recipe was much more wholesome than store-bought bars so I didn't question the sugar levels brought on by the dates, but if they were so healthy why did they embrace a little lightening up?

Thus another version was born!

Although the second batch isn't raw and takes 15 extra minutes to make, it includes a little extra lean protein and visibly lower sugar levels - finally a treat you can feel good about!

Sweet Lemon Almond Granola Bars

Ingredients

• 1 c old fashioned oats, uncooked
• 1/2 c almonds, raw
• 1 T chia or flax seeds
• pinch of salt
• 20-25 dates, pitted
• 2 T lemon zest
• 2 lemons, juiced
• 1 t vanilla

Combine

1. Line an 8x8 pan with plastic wrap.
2. Dump the oats, almonds, coconut flakes, chia seeds, and salt in the bowl of a food processor and blend on medium speed for 1-2 minutes.
3. Add the dates and blend on medium speed for 1 minute.
4. Add the lemon zest, juice, and vanilla then process on medium speed for 30 seconds.
5. The dough should start sticking to itself and pull away from the sides of the bowl.  If this does not happen, add a tablespoon of lemon juice or water and continue blending on low speed until the dough sticks to itself.
6. Use a metal spoon or spatula to spread the dough into the pan.
7. Let set overnight then cut into 6 bars and wrap individually to take on the go or all together in a tupperware.
8. Store in the fridge and enjoy for up to 2 weeks!

Baked Coconut Lemon Almond Granola Bars

Ingredients

• 3/4 c oats, old fashioned, uncooked
• 1/2 c almonds, raw
• 1/2 c coconut flakes, unsweetened
• 1 T chia or flax seeds
• pinch of salt
• 10 dates, pitted
• 2 T lemon zest
• 1 lemon, juiced
• 1 t vanilla
• 2 large eggs

Combine:

1. Preheat the oven to 400 degrees and line an 8x8 pan with aluminum foil.
2. Dump the oats, almonds, coconut flakes, chia seeds, and salt in the bowl of a food processor and blend on medium speed for 1-2 minutes.
3. Add the dates and blend on medium speed for 1 minute.
4. Add the lemon zest, juice, and vanilla then process on medium speed for 30 seconds.
5. Add the eggs one at a time, blending on medium speed after each addition for 30 seconds until well combined.
6. Use a metal spoon or spatula to scrape the batter into the pan.
7. Bake for just 10 minutes then let sit for 10 minutes.
8. Cut into 6 bars and let cool completely before wrapping each individually or placing them all in a tupperware.
9. Store in the fridge and enjoy for up to 7 days!