Set the bar high with these no-bake, nut-free, protein-packed granola bars.
1/4 cup dried blueberries
1 1/4 cup quick oats
1/2 cup pepitas
1 cup crispy rice cereal
2 tbsp flaxseed
1/4 cup coconut oil
1/4 cup honey
1/4 cup brown sugar
1 tsp cinnamon
Cover blueberries with warm water in a small bowl for 5 min. Drain and pat dry with paper towel.
Heat a very large non-stick frying pan over medium-high. Add oats and pepitas, stirring often, until lightly toasted, 4 to 5 min. Stir in crispy rice cereal and flaxseeds. Set aside.
Combine coconut oil with honey, brown sugar and cinnamon in a small saucepan and set over medium-high. Boil, stirring until sugar dissolves. Remove from heat and drizzle over oat mixture. Add blueberries. Stir until well combined.
Scrape into an 8 x 8-in. baking dish and smooth top with a spatula. Refrigerate until firm, about 1 hr. Cut into bars. Keeps well refrigerated in a zip-top bag for up to 1 week. Let stand at room temperature for 5 min before serving.
Calories 212, Protein 4g, Carbohydrates 29g, Fat 11g, Fibre 2g, Sodium 36mg.
Originally published in the Today’s Parent November 2014 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.
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