Whitewater Granola Bars

Photo courtesy SingChan.

A friend of mine posted this on Facebook and I simply had to steal it for The Campsite community. Thanks, Marie-Eve! – Meghan

Recipe originally from Whitewater Cooks: Pure, Simple and Real Creations from the Fresh Tracks Cafe

Ingredients

1/2 cup butter

3/4 cup peanut and/or almond butter

3/4  Tbsp vanilla or almond extract

1/2 cup toasted coconut

1/2 cup brown sugar

1/2 cup liquid honey

3 cups oats (there are oats that aren’t rolled in flour if you want to make these gluten-free)

1/2 cup toasted sesame seeds

1 cup chocolate chips and/or dried fruits and/or nuts

Directions

  • Toast coconut & seeds; set aside to cool
  • In a large mixing bowl, cream together butter, peanut/almond butter, vanilla or almond extract & brown sugar
  • Add honey & then mix in remaining ingredients
  • Press into greased 12″ x 18″ cookie sheet
  • Bake @ 350F for 12 minutes maximum
  • Let cool slightly & cut while still warm (It’s better to cut them into 24 pieces and wait until they are totally cooled down before you remove them from the pan to avoid crumbling)
Marie-Eve Laflamme is not only an amazing yogini and (apparently!) healthy cook, but she is also the owner of MEVA Creative Mind Studio in Banff, Alberta.

Tags: , , , , , ,

Categories: In the Pot

Author:Meghan J. Ward

Meghan J. Ward is an outdoor, travel and adventure writer based in Banff, Alberta. Her work has been published by a variety of magazines throughout North America, including IMPACT Magazine, Highline Magazine, Kootenay Mountain Culture and Alpinist.com. She specializes in creating marketing materials and web content for the tourism industry and beyond. You’ll also find Meghan exploring the transition to parenthood at adventurousparents.com.

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