keeping us running

Some of our classes this year find us out the door early and away from home for our usual meal and snacktimes (usual mealtimes? really, it's an all-day long affair, this eating we do). I rely on this pancake recipe on mornings like these, avoiding the sleepy fog of figuring out what's for breakfast by setting it up the night before. Homemade staples fill the lunch sacks, and these easy no-bake granola bars are perfect for a little extra energy between classes, or when we're running out the door to swimming lessons or sports class or the dance studio or the farm... (you get the idea).

Oat, Rice and Nut Granola Bars

1 3/4 cups rolled oats
1 cup puffed brown rice
1/4 cup raw pumpkin seeds
1/4 cup raw sunflower seeds
1/4 cup unsweetened coconut flakes
1/2 tsp. salt

1/4 tsp. cinnamon

1/4 cup walnuts
1/8 cup flax seeds
2-3 dates (pits removed)
1/4 cup honey
1/4 cup barley malt syrup
1/3 cup peanut butter
1 tsp. vanilla extract

In a large bowl, combine the first five ingredients, salt and cinnamon. In a food processor or blender, process nuts, flax seeds and dates until combined. Mix honey, barley malt syrup, peanut butter and vanilla (these mix better if warmed up a little). Stir the date mixture into the honey mixture and add it all to the dry ingredients. Work the granola with a spoon until everything is moistened and sticking together. Press the mixture firmly and evenly into a 9"x13" pan. Cut bars and place the pan in the fridge to set. Wrap the bars and store in the fridge.

This is another recipe I appreciate for how quickly it comes together, full of wholesome ingredients, topped off with tastiness. I enjoy these easy bars more than the storebought varieties, and they are a hit with the kids. Best of all, they help keep us running!