The trouble with tasty snacks is they’re just as often unhealthy as they are tedious to make. Scoops & Sweets granola bars are neither, and we’re going to give you the goods on how you can make these power snacks at home. Executive Pastry Chef Caroline Schiff is our resident expert not only for her baking prowess but also for her status as a marathon-running athlete. Her nutty seeded granola bars are packed with protein and contain no refined sugars or dairy, and will keep for up to ten days stored in an airtight container. Bring them along for long bike rides, hiking, camping, or for a quick power-up for your busy schedule!
– And if you don’t have time for baking, we’ll do it for you! Stop by Scoops & Sweets at 680 Fulton St. to pick up some of these seeded homemade granola bars!
• 3 large egg whites -2 ½ cups rolled oats, non-instant, gluten free certified if you prefer
• 1 cup white sesame seeds, toasted -¾ cup golden raisins, packed in -¾ cup creamy peanut butter -½ cup dark maple syrup, B Grade if possible -2 tablespoons ground flaxseed or whole chia seeds -½ cup honey
• 1 teaspoon kosher salt -½ cup dried cranberries, dried cherries or dried blueberries, or use a mixture (try to use ones without any added sugars)!
• 1 cup of toasted nuts of your choice, raw pumpkin seeds or sunflower seeds, or use a mixture!
Preheat your oven to 315 degrees
1. Lightly oil (you can use cooking spray or a thin coat of olive or canola oil) a 9”x9” square baking dish, and line with a square of parchment paper
2. In a mixing bowl, combine all your ingredients and mix thoroughly
3. Press the mixture into the baking dish in an even, packed layer
4. Bake at 315 degrees for about 20 minutes, until lightly golden
5. Let cool fully
6. Turn the bar out onto a cutting board and cut into squares of your desired size
7. Wrap each square individually in saran wrap or ziplock bags