Last Updated on September 15, 2021 by Katie Rapp
Delicious, Homemade Granola Bars
Finding safe, gluten-free granola bars at the store is not an easy task. And yet, if you have them around, it’s hard to beat the convenience. The answer? Make them yourself with your favorite ingrdients!
The biggest challenge for making homemade granola bars is usually in the cutting — too big, too small, or the bar falls apart under the knife.
Enter Catrina Brewer! Catrina @granolabarpan is the genius behind The Granola Bar Pan. You can use it for cold or baked recipes and it even has a special block for pressing each bar down.
Photo credit: Jessie Boyd IG @jessieboydlifestyle
And, Catrina’s favorite base to use in her recipes are our Double Protein Oats! She tells us she has tried all the alternatives and ZEGO’s oats are the best of all.
Insider Info
Catrina will be releasing a granola bar recipe book that has 15 simple, easy recipes with a substitution list to make every recipe gluten-free, vegan and/or top 8 allergy-free! There will also be 2 bonus recipes using the Granola Bar Pan for quick & delicious meal bars. We’ll be sure to let you know when it is out.
Detox Support Bars: How this Snack is Better
Foods like coconut, almonds, walnuts & oats help the body detox naturally. So, Catrina created this recipe with these specific ingredients, to support your body’s natural detox process! For extra low sugar, omit the chocolate chips if desired. Or, split the batch and make half with and a half without chips.
Special Diet Features
It’s easy to swap seeds and nuts in all these Granola Pan recipes so they safely fit your dietary needs. Sometimes for larger pieces, we break them up a bit so the bar holds together better.
Detox Support Bars: The Recipe
Ingredients
1 cup walnuts or pumpkin seeds
1 cup sliced almonds or sunflower seeds
1 cup unsweetened shredded coconut
½ cup Double Protein Zego Oats
¼ cup ground flaxseed
1 large egg or flax egg
3 Tbl honey or (monk fruit sweetener or stevia blend for lower-sugar version, just be careful and add only a very small amount)
2 Tbl almond butter or sunflower butter, softened if hard
1 Tbl coconut oil, melted
¼ cup mini semi-sweet chocolate chips (for lower sugar you can omit or use 100% dark chocolate or stevia-sweetened chocolate chips).
Method
- Preheat oven 350°F. No prep required for the Granola Bar Pan (GBP).
- Chop up walnuts into small pieces. In large bowl mix walnuts, almonds, shredded coconut, oats & flaxseed.
- In small bowl whisk egg & honey, then whisk in almond butter & melted coconut.
- Add wet ingredients to dry ingredients. Firmly press mix into GBP, dividing the mix evenly between 12 bars.
- Sprinkle tops with mini chocolate chips – use spatula or Granola Bar Press to compact the mix/chocolate chips in.
- Bake for 18-20 min. until edges & tops are golden brown.
- Allow to cool completely, then pull sides of GBP away from center to release edges of bars & push up on bottom to pop out each bar.
- Store in airtight container on counter for 3-5 days or in fridge for 7-10 days.
Did you make this recipe?
Be sure to tag @zegofoods on instagram and use the hashtag #PoweredByZEGO
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