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It is the first week of school where we live, and we are in full fall routine schedule mode!
To be honest, as much of a summer beach girl that I am, I just crave fall routine.
This type A list maker gets a little lost by the end of lazy summer days, and I am looking forward to a bit more structure in our days.
I’ll be packing lunches for my kindergartener and my husband this fall, and simple granola bars like these make that job super simple.
I actually am not a big fan of a long drawn out process in the kitchen to get something like granola bars out. I don’t want to spend a bunch of time chopping nuts, or dehydrating certain ingredients. I want to dump it all in and be done with it. Otherwise, there is a pretty good chance I won’t be making them very often.
This is a quick recipe, and nice big batch lasts me a good month or so. They pack easy from freezer to lunchbox, thawing perfectly by lunchtime.
Simple Soaked Granola Bars
Renee - www.raisinggenerationnourished.com
This is a quick recipe, and nice big batch lasts me a good month or so. They pack easy from freezer to lunchbox, thawing perfectly by lunchtime.
5 from 3 votes
Print Recipe
Prep Time 10 minutes mins
Cook Time 1 hour hr
Soak 8 hours hrs
Total Time 1 hour hr 10 minutes mins
Course Snack
Cuisine American
Servings 32 bars
Ingredients
- 1 lb oats
- 1 lb raw sunflower seeds
- 2 TB sea salt
- Juice of 2 lemons
- 2 cups blanched almond flour
- 1 cup coconut flour
- 4 cups unsweetened coconut shreds
- 1 cup melted coconut oil or butter
- 1 cup natural unsweetened peanut butter
- ½ cup molasses
- 1 TB vanilla or almond extract
- 2 TB cinnamon
- 2 cups raisins
Instructions
The night before you want to bake off the bars, put the oats, sunflower seeds, sea salt, and lemon juice in a large mixing bowl. Fill the bowl up with water to completely cover the mixture – enough that you can stir to combine. This soaking process will help the oats and seeds digest better.
After the oat/seed mixture has soaked 8-12 hours, add the rest of the ingredients and combine.
Spread the mixture onto silpat lined jelly roll pans – you will need 2. You could butter your pans if you don’t have Silpat.
Bake both sheets at 350 degrees an hour to an hour and 15 minutes, rotating the pans halfway through.
Use a pizza cutter (or knife) to slice into the size bars you want. Let them cool before removing from the pan.
Keyword soaked granola bar recipe, soaked granola bars
Tried this recipe?Let us know how it was!
Tips:
- This batch makes just over 4 dozen granola bars, depending on how big you slice them. I store them laying flat in gallon freezer bags – no need to even individually wrap them. They pull out simple from the freezer straight to the lunch box and are thawed by lunchtime.
- IF YOU ARE NUT FREE :: For the 2 cups blanched almond flour you could use 2 cups of a gluten free flour like rice flour. And instead of the peanut butter you could use sunflower seed butter – just watch the ingredients on those. This is a brand with a safe ingredient list
. - A couple notes on the molasses. There is an organic unsulphured blackstrap molasses that I get locally, but this is a good one if you don’t have anything local. I don’t think the bars have a “molassess” flavor but if you are concerned the kids won’t like it, you could use pure maple syrup or honey, or a combo of those with a little molasses. I love the rich color of the molasses! The granola bars are plenty sweet for our palates, but taste the batter before you bake it off and add more if you need.
- Be sure if you are gluten free that you get oats that actually that say gluten free on them to prevent cross contaminating.
- Silpat liners are seriously my saving grace in the kitchen and work really well with this recipe. Clean up is so much faster and easier!
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if you don’t have anything local. I don’t think the bars have a “molassess” flavor but if you are concerned the kids won’t like it, you could use pure maple syrup or honey, or a combo of those with a little molasses. I love the rich color of the molasses! The granola bars are plenty sweet for our palates, but taste the batter before you bake it off and add more if you need.
to prevent cross contaminating.This post was shared at Fat Tuesday, and Allergy Free Wednesday!
