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Granola Superfood BitesGranola Superfood Bites

Granola Superfood Bites

These quick, on-the-go superfood bites are high in fiber, gluten free, raw and delicious. They’re so easy to make and take!
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Granola Superfood Bites
Granola Superfood Bites
Prep Time15 Minutes
Servings24
0
Ingredients
FOR THE LIQUID BASE: 1/4 cup L&B Pure Maple Syrup
1/4 cup L&B Pure Honey
1 cup creamy peanut butter
3 tablespoons coconut oil
FOR THE DRY BASE: 1 1/2 cups old-fashioned oats
2/3 cup L&B Sliced Almonds
1/3 cup roasted salted or raw sunflower seeds
1/4 cup ground flax seed
2 tablespoons chia seeds
1/2 cup dried cranberries
1/2 cup unsweetened coconut, shredded or flakes
1/2 teaspoon sea salt
SPECIAL EQUIPMENT: Parchment paper
Directions
  1. In small sauce pan, combine the liquid base ingredients and heat on low until coconut oil is melted. (Do not boil or overheat; just heat enough to melt the oil.) Whisk ingredients until emulsified and creamy. Set aside to cool slightly.
  2. In large bowl, combine dry base ingredients and mix well. Pour liquid base into dry base and stir with a spatula until well combined.
  3. Spread out on parchment paper-lined cookie sheet and form into a 12-inch x 6-inch log. Wrap log up in the parchment paper and press to make sure the shape holds together nicely. Refrigerate for at least 4 hours.
  4. Cut the log into 1 ½-inch x 2-inch squares by dividing the log into 8 cuts across the length and 3 cuts across the width. Store in a covered container and keep chilled. Will keep up to 2 weeks … if they last that long!
15 minutes
Prep Time
0 minutes
Cook Time
24
Servings

Directions

  1. In small sauce pan, combine the liquid base ingredients and heat on low until coconut oil is melted. (Do not boil or overheat; just heat enough to melt the oil.) Whisk ingredients until emulsified and creamy. Set aside to cool slightly.
  2. In large bowl, combine dry base ingredients and mix well. Pour liquid base into dry base and stir with a spatula until well combined.
  3. Spread out on parchment paper-lined cookie sheet and form into a 12-inch x 6-inch log. Wrap log up in the parchment paper and press to make sure the shape holds together nicely. Refrigerate for at least 4 hours.
  4. Cut the log into 1 ½-inch x 2-inch squares by dividing the log into 8 cuts across the length and 3 cuts across the width. Store in a covered container and keep chilled. Will keep up to 2 weeks … if they last that long!