Ohhhh how I love variations of classics.  I got these donut molds awhile ago and I've been using literally any excuse to use them! These crunchy granola bars are perfect if your inviting friends over for brunch, or are looking for a quick lil snack! Its super important to let these cool all the way before releasing them from the molds. If you don't have donut molds, you can just make these into granola bars & dunk em in yogurt in the go! Versatile, plant based, and the perfect morning pick-me-up.

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The Goods:

  • 1 1/2 cups oats

  • 1/4 cup uncooked quinoa

  • 5 dates, finely chopped

  • 1/2 cup chopped almonds

  • 2 tbsp maca root powder

  • 1 tbsp melted coconut oil

  • 1/4 cup maple syrup

  • 1/2 cup plant based yogurt (I like kite hill, or edible alchemy) 

 

 

 

The Method:

Preheat oven to 350. Mix all ingredients in a bowl. With a rubber spatula, push the mixture down into the molds or your pan (if making granola bars).  Bake for 20-25 minutes until golden brown.  Let them cool all the way as they get crispy during the cooking process.  Pop em out of the molds. Fill the center with yogurt, top with fruit & bee pollen and serve immediately. If you're making these as a meal prep, make sure to save the yogurt til’ right before you eat these lil guys! 

 

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