Trail Treats for Fall Hikes: Granola Bars!

Fall is here, which, in most parts of Canada, means beautiful fall colours and great hiking weather. Here’s a simple granola bar recipe that works great as a hiking snack when you’re out on the Trans Canada Trail – and bonus: these nut-free granola bars make a great school snack!

Flax seed, pumpkin seed and chocolate chip no-bake granola bars

This eight-ingredient recipe provides essential nutrients like calcium and magnesium, plus chocolate! The bars can be stored in an airtight container in the fridge for up to a week, or in the freezer for up to two months.

Ingredients

• 2 cups (180 g) old fashioned rolled oats

• 1/4 cup (30 g) pumpkin seeds

• 1/4 cup (30 g) semi-sweet chocolate chips

• 2 tablespoons (14 g) ground flax seeds

• 3/4 cup (180 g) unsweetened sunflower seed butter

• 1/3 cup (80 g) honey

• 1 teaspoon (5 mL) vanilla extract

• 1/4 teaspoon (1 g) sea salt

Yield: Makes 10 bars.

How to prepare

1. Line a square baking pan with parchment paper.

2. Combine oats, pumpkin seeds, chocolate chips and ground flax seeds in a large mixing bowl.

3. Add sunflower seed butter, honey, vanilla and salt. Stir well.

4. Pour the mixture into the baking pan and press down firmly with your hands to spread it out evenly.

5. Chill mixture in fridge for two hours.

6. Remove mixture from pan, place on a cutting board, and slice into bars.

7. Enjoy!

Try out these granola bar variations

• Use almond butter instead of sunflower seed butter.

• Add chopped dried fruit, like cranberries or dried cherries.

• Replace pumpkin seeds with sunflower seeds or puffed quinoa.

Recipe adapted from:

https://www.eatingbirdfood.com/nut-free-granola-bars