MAHA - Homemade Granola Bars and Energy Bites

In the next installment of MAHA, we are going to make homemade granola bars and energy bites.

ENERGY BITES
From Andi Anne Recipes

Oatmeal Raisin:
1/2 cup old-fashioned rolled oats
1/4 cup nut butter or seed butter - peanut butter, sunflower seed butter etc.
1/4 cup raisins
3 pitted dates
1/4 teaspoon cinnamon
1 tablespoon honey or maple syrup - optional
1/2 tablespoon chia seeds
1/2 tablespoon water

Double Chocolate Energy Balls:
1/2 cup old-fashioned rolled oats
1/4 cup nut butter or seed butter - peanut butter, sunflower seed butter etc.
1/4 cup mini chocolate chips
3 pitted dates
1 tablespoon cocoa powder
1 tablespoon honey or maple syrup
1/2 tablespoon water
1/2 tablespoon chia seeds
1/4 teaspoon cinnamon

Lemon Zest Energy Balls:
1/2 cup old-fashioned rolled oats
1/4 cup nut butter or seed butter - peanut butter, sunflower seed butter etc.
3 pitted dates
1 tablespoon honey or maple syrup - optional
1/2 tablespoon lemon juice
1/2 tablespoon chia seeds
1/2 teaspoon cinnamon
zest from a fresh lemon

Cranberry Coconut Energy Balls:
1/2 cup old-fashioned rolled oats
1/4 cup shredded coconut
1/4 cup dried cranberries
1/4 cup nut butter or sed butter - peanut butter, sunflower seed butter etc.
3 pitted dates
1 tablespoon honey or maple syrup - optional
1/2 tablespoon chia seeds
1/2 tablespoon water
1/2 teaspoon cinnamon

Add all ingredients to a food processor.
Blend for 1-2 minutes, or until dates are broken down and ingredients are fully mixed.
Use a cookie scoop or 1 tablespoon to measure and roll into balls.
Store in fridge or freezer until ready to eat.

Peanut Butter Protein Energy Bites
(from the Jazzercise Instagram reel :)

1/2 cup natural peanut butter (or almond butter)
1/4 cup honey
1/3 cup protein powder of choice
1/3 cup flaxseed meal
1/2 cup rolled oats
1/2 teaspoon cinnamon
1 tablespoon chia seeds
1 tablespoon mini chocolate chips (optional)
Using a food processor, mix all the ingredients except the chocolate chips until well-combined. Fold in chocolate chips (if using).
Scoop and roll dough into 10 balls and place into an airtight container.
Store in refrigerator for up to one week or in the freezer for up to two months.

GRANOLA BARS
from Sweet Peas and Saffron

Classic Chocolate Chip
1/2 cup honey (156 g)
1/3 cup coconut oil (74 g)
1 teaspoon vanilla
pinch salt
1/2 cup almonds coarsely chopped
3 cups rolled oats (284 g)
1/4 cup mini chocolate chips (45 g)

Fruit & Nut Granola Bars
1/2 cup honey (156 g)
1/3 cup coconut oil (74 g)
1 teaspoon vanilla
pinch salt
1/2 cup chopped nuts (almonds, pecans)
1/2 cup dried fruit (cranberries & blueberries)
3 cups rolled oats (284 g)

Mocha Granola Bars
1/2 cup honey (156 g)
1/3 cup coconut oil (74 g)
1 tablespoon espresso powder
1 teaspoon vanilla
pinch salt
3 cups rolled oats (284 g)
1/4 cup mini chocolate chips (45 g)

Double Chocolate Granola Bars
1/2 cup honey (156 g)
1/3 cup coconut oil (74 g)
2 tablespoons cocoa powder
1 teaspoon vanilla
pinch salt
3 cups rolled oats (284 g)
1/4 cup mini chocolate chips (45 g)

Peanut Butter Granola Bars
1/2 cup honey (156 g)
1/3 cup coconut oil (74 g)
1/3 cup natural peanut butter (84 g)
1 teaspoon vanilla
pinch salt
1/2 cup chopped almonds or peanuts
3 cups rolled oats (284 g)
1/4 cup mini chocolate chips (45 g)

Almond Butter Snickerdoodle Granola Bars
1/2 cup honey (156 g)
1/3 cup coconut oil (74 g)
1/3 cup natural almond butter (84 g)
1 teaspoon cinnamon
1 teaspoon vanilla
pinch salt
3 cups rolled oats (284 g)
1/4 cup toffee bits

Instructions:
Combine honey, coconut oil and nut butter (if using) in a medium pot.
Bring to a simmer, and once pot starts bubbling up all over, start the timer for 1 1/2 minutes (for chocolate chip & fruit & nut) or 1 minute (for all others).
When time is up, remove from heat and stir in the vanilla, salt, cocoa powder (for double chocolate), cinnamon (for snickerdoodle almond butter), espresso powder (for mocha).
Let it cool down for 10-15 minutes.
While pot is cooling, prepare a 9x9 inch baking dish with parchment paper.
Stir in all remaining ingredients until evenly coated and press into the prepared pan.
Spray a spatula with oil and press down into the pan.
Press firmly, pressing 2-3 times, spraying spatula again as needed.
Cool in the refrigerator for 4 hours or overnight before slicing into bars.
Store in a sealed container in the refrigerator (they soften at room temperature) for up to a week or the freezer for up to 3 months.
Notes:
Honey is crucial to binding these bars; do not replace with maple syrup.
Rolled oats are sometimes called “old fashioned.” Do not swap for quick or steel-cut oats.