My husband and I celebrated our 1 year of marriage anniversary on the official date back in August, but we got to celebrate it again last weekend when we got to enjoy the gifts we got each other: tickets to see the Zac Brown Band!
It was Shawn’s first concert ever (still can’t believe that) and was an absolute blast. Since it was in Raleigh, a couple of hours away from where we live in Charlotte, we stayed overnight and brought our bikes to go on a pretty bike trail in that area, and hit up Yardhouse for lunch before heading back.
I’m beyond obsessed with their fish tacos, so I got that for my meal, and we split their ahi tuna appetizer, which was amazing!
We needed to pack a bunch of food for the trip, and I wanted to mix it up from our usual road trip snacks, so I threw together these Superfood Granola Bars. They turned out SO good! I included a bunch of super nutritious superfoods that were in the pantry, and they all worked together perfectly. I love it when that happens!
Here’s how you make them:
First, line a baking dish with parchment paper, and preheat the oven to 350F.
Next, throw the following into a large mixing bowl (actual amounts in recipe below): chopped almonds, seeds, shredded coconut, rolled oats, sea salt, chopped medjool dates (or raisins) and stir to combine well. Heat the wet ingredients (Sunbutter, raw honey, coconut oil) until warm/melty, and drizzle on top of the nuts and seeds mixture. Mix well to combine and coat the dry ingredients.
Pour the mixture into the baking dish, and spread to coat the bottom as evenly as possible, pressing down very firmly (it helps the bars stay together).
Bake for 10 minutes or until lightly brown on top. Let cool completely, then refrigerate. Do not cut into bars until after they’ve cooled in the refrigerator for an hour. Store in airtight container in the fridge.
- 3/4 cup almonds, chopped (by hand or pulsed in food processor a few times)
- 1/4 cup sunflower or pumpkin seeds
- 1/4 cup ground flaxseeds or chia seeds
- 3 tablespoons unsweetened shredded coconut
- 3/4 cup gluten-free rolled oats
- 1/4 teaspoon sea salt
- 3 tablespoons raisins, chopped
- 1/4 cup Sunbutter or almond butter
- 1/4 cup raw honey
- 1/4 cup unrefined coconut oil, melted
- Line a 8x8 or 9x9 baking dish with parchment paper, and preheat the oven to 350F.
- In a large mixing bowl, add the first 7 ingredients and stir to combine well. Heat up the Sunbutter, honey, and coconut oil either over the stove or in the microwave until soft/melted. Drizzle over dry ingredients, and mix well so the sticky mixture coats all of the dry ingredients (it's messy, but I used my hands to make sure it coated it well!)
- Pour the mixture into the baking dish to cover the whole bottom evenly. Use the bottom of a large glass or mason jar covered in parchment paper to press it down extra firmly. This will help the bars stay together.
- Bake for 10 minutes or until lightly brown on top. Let cool completely, then refrigerate.
- *Do not cut into bars until after they've cooled in the refrigerator for an hour. Store in airtight container in the fridge.
