Even if you don’t live in Seattle, I am sure that you heard about our crazy weather this week. It was impossible not to hear about Seattle’s great “Snowmageddon” storm all over the news. Let me be the first to tell you how grateful that I am the storm is finally over the and city has returned to normal.
I live fairly close to my job in downtown Seattle so even with the snow I was still braving the outdoors and public transit all week. I didn’t mind the snow and the cold, but waiting 45 minutes for a bus wasn’t exactly a highlight. There is nothing worse than waiting for a bus in the cold darkness at 5:30 am when you are hungry. Do not get me started on hungry bus-waiting. Even listening to my favorite podcast would’t calm the hungry-crankies at that point. It was a lost cause.
By day two of the storm, I learned that I had to carry a snack with me at all times. You never know when the hungry-crankies might strike and you have to be prepared. And so these banana and seed granola bars were born.
The only problem with these granola bars (if you even want to call it a problem) is that they are so delicious it will be hard to eat just one. I decided to cut them up into smaller bites thinking that it would help me to feel more satisfied, but then I completely lost track of portioning and ended up eating two or three bars in one sitting. Oh well. Blame it on the weather.
I baked my bars for 20 minutes so the middles were still a bit soft, which was just perfect because I felt like I was eating a seedy banana bread rather than a crunchy granola bar. If you like your bars a bit crunchier, bake them for 25 minutes instead. These bars are uber energizing with a mix of healthy fats, protein, and fruit for sweetness, instead of using additional sweetener. They are perfect as a pre or post-workout snack, but I love them best with tea for breakfast.
- ½ cup peanut butter
- 2 bananas, mashed
- ½ cup whole almonds
- 4 large Medjool dates, pitted
- ¼ cup dried cherries
- ¼ cup dried coconut flakes
- ¼ cup pumpkin seeds
- 1 cup rolled oats (use gluten-free if needed)
- Preheat oven to 350F. Line wide loaf tin with parchment paper.
- In a small pot gently heat peanut butter with mashed bananas. Stir until well-combined. Set aside.
- In a food processor, coarsely chop the almonds, dates, and cherries. Add in the coconut flakes and process another second or two. Transfer to a bowl and mix in the pumpkin seeds and oats. Fold in the peanut butter mixture.
- Press the batter into the prepared loaf tin. Bake for 20 - 25 minutes. Let cool before cutting into bars.