Ginger Granola Bars: Sweet and Salty Snacks on the GoElizabeth Stark
This summer, I am collecting great grab and go snacks for busy days spent outdoors, and homemade granola bars fit the bill perfectly. Earlier in the week I shared an easy recipe for chocolate zucchini muffins. Today I am happy to share this recipe for salty and sweet ginger granola bars. Quick to make and healthy, these are a great option for an easy snack. These satisfying treats have just a hint of ginger, and are packed with oats and seeds.
A note on the recipe: I am allergic to most nuts, so I have omitted them here. Feel free to add a mix of your favorites for an even more nutritious snack.
Ginger Granola Bars
2 cups old-fashioned rolled oats
1 cup raw pumpkin seeds, chopped
1 cup raw sunflower seeds, chopped
1/4 cup flax seeds
1/4 cup shredded coconut
1 teaspoon salt
1 cup honey
2 tablespoons butter
1 tablespoon vanilla extract
1/2 cup minced crystallized ginger
Preheat the oven to 300 degrees. Spread the oats, pumpkin seeds and sunflower seeds on a cookie sheet and toast for 10 – 15 minutes, until the oats take on a bit of color and small nutty. Meanwhile combine the honey and butter in a small saucepan over medium heat. Add the vanilla.
Grease a 9 x 13″ baking dish. Turn oven to 350 degrees. Combine the oat and butter mixtures in a bowl. Add the ginger, and then sprinkle in the salt. Using the flat side of a spatula, press into the prepared baking sheet. Bake for 30 minutes, or until the granola turns golden brown along the edges.
Remove from oven. Cool for an hour, and cut into large squares. Once the granola has cooled completely, carefully remove squares and wrap each one in wax paper. They will keep in a sealed bag in the fridge for two weeks.