Recipe: Nära “Lara” Bar

The snack thing drives me a little crazy as a parent (because it’s constant) and as someone trained in nutrition (because I want it to be healthy). Granola type bars are great for activities, in lunches, family hike or just for the after school grab-and-go snack. They are one thing I don’t normally make, I am thankful for companies like MadeGood and FreeYumm that are my top choices for a packaged bar although I would like to see a bit more protein in them (just sayin’). On a recipe search for my next workshop I was playing with a few that would be power packed, not crumble and are nut free for school lunches. I went off course as I normally do with recipes and created my own version of a LaraBar. Yes, these do have natural sugar in them from the dates but they are packed with powerhouse seeds, fibre and taste good too! Store them in the freezer individually wrapped then you can just toss it in a lunch or purse if needed.

Hope you enjoy.


Nära “Lara” Bar 

  • 1 cup crispy brown rice cereal
  • 3 ⁄4 cup rolled oats
  • 1 ⁄2 cup unsweetened shredded coconut
  • 1 ⁄4 cup ground flaxseeds
  • 1 ⁄4 cup sunflower seeds
  • 2 Tbsp pumpkin seeds
  • 1 tsp hemp hearts
  • 1 tsp chia seeds
  • 1/2 cup + 2 Tbsp sunflower seed butter
  • 12 dates
  • 2 Tbsp molasses
  • 1 ⁄4 cup coconut oil (melted)
  • 1 tsp. vanilla extract
  • 2 Tbsp water
  • 2 Tbsp. mini chocolate chips (Enjoy Life brand)
  • 1 tsp cinnamon *optional
  1. Combine the first 8 ingredients together in food processor and pulse.
  2. Add sunflower seed butter, dates, molasses, melted coconut oil, vanilla extract and water, process until fully mixed and starts to clump.
  3. Mix in the mini chocolate chips, you can pulse in or mix by hand.
  4. Line an 9 × 9 baking dish with plastic wrap that extends over the sides for easy grasping to remove later.  Spread mixture into the pan on top of plastic wrap and level with a spatula.
  5. Place another later of plastic wrap on top of the mix and roll with small rolling pin or glass jar to press down firmly.
  6. Refrigerate 30 minutes then remove and place on cutting board to slice. They keep best in the fridge for 1 week. Wrap individually and store in freezer for an easy snack.



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