THESE are the best granola bars I've ever had.
These beauties are high in soluble fiber, protein, loaded with minerals, are low glycemic (do not spike your blood sugar), and are a source of healthy fats and plant based omega 3 fat. They do not need the chocolate chips, but we'll leave that up to you. They include nuts that can be removed to be made nut free. They are wheat free, dairy free, soy free, and contain a very minimal amount of organic sugar (can be made sugar free).
WARNING! THESE CAN BE ADDICTIVE. :)
Myia’s Granola Bars
1 jar Lundberg organic brown rice syrup
½ cup sunflower seed butter
¼ cup sesame paste (tahini)
1 tsp pure vanilla extract
Pinch of unrefined sea salt
3 cups organic brown rice crisps (can substitute for organic quinoa puffs)
3 cups old fashioned oats (or quick oats)
¼ cup ground flax seeds
1 cup unsweetened shredded coconut
¼ cup sunflower seeds (sub with black chia seeds, hemp seeds/hearts, pecans, sliced hazelnuts, brazil nuts or black sesame)
½ cup sliced almonds (can substitute pumpkin seeds or sunflower seeds)
2 tsp cinnamon (optional)
½ cup organic dark or semi-sweet chocolate chips (optional)
Lightly grease a cookie sheet with virgin coconut oil (or sunflower oil). Mix all dry ingredients in a large bowl, except chocolate chips.
Place brown rice syrup in a stock pot, on medium heat. Stir until it starts to liquefy. Add nut/seed butters, salt and vanilla. Stir until well mixed and lump free. Do not let it come to boil. Add dry mix and mix quickly. Pour onto cookie sheet, and with cool damp hands, press into the sheet evenly. Sprinkle with chocolate chips now if including them. Let sit for 5 mins, then cut in half horizontally, and then into vertical strips. Makes 22 bars. Stores well in fridge or freezer for great snacks!
My colleague & friend Myia is an incredible BIE practitioner who specializes in autoimmune and allergies. Reach out to her if you need help with this. She is highly skilled (and super sweet!)