My vegan, gluten free, dairy free power bar experiment.

In my continued effort to only consume the healthiest of food, I reviewed a few recipes this weekend on the granola and power bar front. I wanted something that tasted good, had enough season or spice to it, as well as having the right mixture of dried fruit and nuts in it. Additionally, I wanted to make this vegan. As well, as gluten & dairy free. This is what I came up with for healthy snacks for Holly and I to enjoy during the busy work week at our offices. Great source of protein and fiber. Pretty low natural sugar content from the honey. No refined sugar in this at all. And the batch split 18 ways is 128 calories per par, or if split 15 ways is 142 calories per bar.



Cinnamon-Cranberry Granola Power Bars

1 ½ cups old-fashioned oats
½ cup packed unsweetened dried cranberries
½ cup chopped toasted pecans or almonds
½ cup unsweetened shredded coconut
1 ½ teaspoons ground cinnamon
½ tsp sea salt
6 tablespoons olive oil
6 tablespoons best quality honey

Directions:

Preheat oven to 350°F.

Line an 8X11 inch baking pan with foil, allowing foil to extend over sides. Lightly coat foil with olive oil. Mix oats, cranberries, nuts, cinnamon & salt in a bowl. Combine olive oil & honey in a medium saucepan. Stir over medium heat until the mixture is smooth and begins to boil. Pour oil-honey mixture over oat mixture and stir until well coated. Transfer to prepared pan.

Using a spatula, press mixture evenly into pan, pushing down to slightly pack. Bake mixture until top is golden brown, about 23-25 minutes. Transfer to rack and cool completely for 1 hour. Using foil as aid, lift out of the pan. Place on work surface (cutting board), and using large sharp knife, cut into 15-18 bars.





Once portioned out, wrap in waxed paper and place in plastic bag. For best/freshest quality, consume within one week.