140 N Main, Bountiful, UT 84010 
801-677-7878
It’s time to celebrate! January 21st is National Granola Bar Day. Can you believe it? Actually after I googled it I couldn’t believe how many crazy “national days” there really are. In fact January 21st is also National Squirrel Appreciation Day and National Hugging Day. So you should celebrate by making some granola bars, sharing some with a squirrel and hopefully getting a big hug in return.
Granola bars are sold to us as a “healthy” snack but some are far from healthy, many granola bars that you find in the grocery store contain just as much sugar as a candy bar. When I see the word healthy I expect that to mean nutritious.
These Scratch bars are loaded with nutritious ingredients: essential fats, fiber, protein and carbohydrates that will actually fuel your body and satisfy your hunger until your next meal, and they taste like cookie dough. If you don’t like soft and gooey granola bars try my recipe for a more traditional breakfast granola.
Try some today!
PrintScratch Bars
Ingredients
1/2 cup nut butter (peanut butter or almond butter are my favorites)
2–4 Tbsp. raw honey (start with 2 Tbsp. and add more if you need more moisture, this will depend on how many of the optional ingredients that you add in).
1 Tbsp. coconut oil
1 tsp. vanilla
1/2 tsp. sea salt (use only if nut butter isn’t already salted)
1/4 tsp. cinnamon
1/4 cup hemp hearts
2 Tbsp. flax seed meal
1/2 cup whole gluten free oats
Optional ingredients:
1/2 cup vanilla protein powder or collagen powder
2 Tbsp. unsweetened shredded coconut
1/4 cup total of your favorite mix-ins: chocolate chips, pumpkin seeds, sesame seeds, sunflower seeds, unsweetened dried cranberries, raisins, dried apricots, etc.
Instructions
In a medium sized mixing bowl combine the nut butter, honey, coconut oil, and vanilla. Stir until creamy.
Add in the sea salt, cinnamon, hemp heart, flax meal, oats and stir until combined.
Add in any of the optional ingredients that you want. Stir until thoroughly mixed.
Press mixture evenly into a 9″ x 9″ baking dish. Using a knife score into 16 bars. Place bars in the refrigerator until firm.
Remove from pan and store in a glass dish using parchment paper to separate the bars so that they don’t stick together.
I like to put my bars in the freezer. They are great to add to a lunch box or a quick breakfast on the go.
