Cinnamon Spiced Granola Bars
As a kid I ate granola bars all the time but now I love to make them!
These Cinnamon Spiced Granola Bars are full of good-for-you ingredients like oats, seeds and nuts.
You don’t need to bake these granola bars so they’re super easy to make!
A base of oats, pumpkins seeds, pecans, shredded coconut and chopped dates makes these granola bars full of flavour.
Then a simple mixture of cinnamon & nutmeg with maple syrup and almond butter binds everything together.
The cinnamon and nutmeg spices are my absolute favourite during the Fall and Winter months; they complement the other ingredients perfectly.
Just pair with a cup of tea or coffee for the perfect morning snack!
Cinnamon Spiced Granola Bars
Ingredients
- 2 cups rolled oats
- 1/2 cup chopped nuts pecans, walnuts or almonds
- 1/4 cup pepitas (pumpkin seeds)
- 1/4 cup unsweetened shredded coconut
- 8 medjool dates, chopped substitute with 1/2 cup dried cranberries or raisins
- pinch sea salt
- 1/3 cup maple syrup
- 1/3 cup almond butter
- 1 1/4 tsp cinnamon
- 1/2 tsp nutmeg
Instructions
- Heat the olive oil over medium heat in a large pot.
- Add in the garlic and onion and sauté for 5-7 minutes until they start to brown.
- Add in your frozen peas, salt and pepper and stir occasionally, for about 1 minute.
- Next, pour in the vegetable broth and turn the heat up to high for about 5 minutes until it comes to a boil.
- Remove the pot from the oven and let sit 5-10 minutes to cool slightly.
- Then, blend the soup in the pot using an immersion blender or in batches using a stand blender.
- Once the soup is blended, heat on medium-low in the pot for about 5 minutes, taste and add additional salt and pepper to your liking.
- Serve with a drizzle of greek yogurt, your favourite crackers or grilled cheese!
Notes
- Chicken tacos: serve chicken with grilled tortillas, avocados, salsa, fresh cilantro, cabbage coleslaw mix and cilantro.
- Chicken bowls: serve with rice, pickled onions and cilantro.
- Serve with grilled veggies and your favourite grain.
- Chicken burrito bowls: serve with brown rice, black beans, chopped romaine lettuce, corn, avocado and shredded cheese.
- Make these barbecue chicken nachos with this chili lime chicken for an extra boost of flavour!
I love to meal-prep snacks for each week and these bars are a go-to for me. Especially since you can make them and freeze the granola bars until you need one!
And if you want to be super-extra for Fall, pair with a warm pumpkin spiced drink too.
If you love granola ANYTHING as much as I do, my Easy Skillet Coconut & Almond Granola might just be for you too. It’s another great recipe to meal-prep for the week.
Until the next cooking adventure,
Jess
We’re crazy about granola bars. We go through so many for school snacks and just for regular snacking during the day! I’m totally trying your recipe, but I’m going to swap the almond butter for pumpkin seed butter to make them school-friendly too! 🙂
Swapping the almond butter for pumpkin seed butter is a GREAT idea to make them school-friendly! I hope you and your family enjoy the recipe!
These look delicious! I love that they would be so easy to make gluten-free by using gluten-free oats. Pinning to try soon!
Thank you for the recipe love! And 100% you can swap in gluten-free oats – I’d love to know what you think when you make them!
Granola bars were a staple of my lunch as a kid, but they didn’t look as nice as these!
Ahh thanks Matt! I ate them alot as a kid too so these ones are definitely kid AND adult friendly 🙂
These bars look super nutritious but delicious at the same time. And so convenient to have on hand in the freezer. Pinning to try!
You totally got it Colleen! Packed full of good-for-you ingredients and tasty, I hope you enjoy them!