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How do you make healthy recipes even healthier? Its easier than you think. Join Niki Boileau as she takes us on recipe re-adventures in her column Tweak & Eat.
Tweaked from a classic family friend recipe
These are (and have been since high school) a mainstay in my mom’s freezer. The first thing I looked for in University care packages was a zip lock full of these and I still rummage through her freezer as soon as I arrive… always on the hunt for these granola bars.
What makes this the perfect bar for your big hike? We’ve got three reasons.
One: we all know what the most common big hike craving is... chocolate.
Two: after major exertion of any kind, you need a snack with a good protein-to-carb ratio for optimal recovery. Bonus: the quick sugars of the brown rice syrup will give you easy energy for the way down – which is still tough!
Three: if you pack ‘em into your pack while frozen – they’ll be perfectly thawed and prime for snacking by the time you summit. (Without getting too squished on the way up)
Tip: Keep the overall amounts, but feel free to switch up the nuts and seeds used. This recipe is a great way to use up the dregs of your pantry – so use up what needs to go.
Ingredients
Dry
Wet
Method
1. Preheat the oven to 325F.
2. In a large bowl, mix all of the dry ingredients together and stir to combine.
3. In a separate bowl, mix all of the wet ingredients together and stir to combine.
4. Fold the dry ingredients into the wet and again, stir to combine. Transfer the whole thing into a flat pan and bake for 15-20 minutes, or until lightly browned.
5. Remove from oven once done, immediately slice into squares and then let cool.
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Niki Boileau is a Vancouver-based RHN who loves spending time outdoors and dreaming up as many healthy porridge recipes as possible. Get in touch to talk all things food and health and check out her website for more recipe inspiration!
