QUICK NO-BAKE GRANOLA BARS FOR RAMADAN

QUICK NO-BAKE GRANOLA BARS FOR RAMADAN

By Hina S Agha.

 This is an ideal granola bar recipe for you, if you are anything like me:  always short on time and making not the best food choices in your rushed state. This granola bar is the perfect quick fix and a great energy boost to open your fast with and even great for a nightstand suhoor routine. These perfect granola bars are packed full of energy, reduce cholesterol, and provide you with a ton of Vitamin E and much healthier than the store-bought ones. They are also super easy to make and need simple ingredients and only take about 20 minutes to whip up. 

This simple recipe by the Beaming Baker is an awesome discovery and perfect to make with your kids too on lazy Ramadan weekends.

Oatmeal Raisin Granola Bars (Vegan, Gluten-Free)


Author: Adapted from Demeter/ Beaming Baker

Prep Time: 10 mins

Total Time: 10 mins

Yield: 18 granola bars


Dry ingredients:

  • 1 ½ cups gluten-free rolled oats
  • ½ cup homemade gluten-free oat flour*
  • ½ cup unsweetened, shredded coconut (optional)
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • ½ Almonds slivers ( sliced almonds) Or
    ½ cup chopped walnuts (optional, or other toppings)

Wet Ingredients:

  • ¼ cup melted coconut oil
  • ½ cup natural, unsalted almond butter or peanut butter
  • 1/3 cup pure maple syrup or honey
  • 2 teaspoons pure vanilla extract
  • 3/4 cup raisins

Instructions:

Line a 9×9 baking pan with parchment paper or wax paper. Set aside.

In a large bowl, whisk together all of the dry ingredients: oats, flour, coconut, cinnamon, and salt.

In a medium bowl, whisk together all of the wet ingredients: coconut oil, nut butter, maple syrup, and vanilla. Whisk until smooth.

Pour the wet mixture over the dry mixture. Use a rubber spatula or wooden spoon to fold the ingredients together until well combined. Fold in raisins and walnuts.

Pour into the prepared baking pan. Spread granola bar mixture into an even layer, pressing down until tightly packed and smooth.

Place the baking pan in the freezer for 15-20 minutes, or in the refrigerator for 1 hour.

Remove from the freezer/refrigerator. Grab the paper liner and lift the bars out of the baking pan. Set onto an even surface and slice into 18 bars. Enjoy!

Notes:

You can store these bars in an airtight container in the refrigerator for 1-2 weeks and may also freeze these for up to a month. At room temperature: These bars will be slightly soft, but still firm. Don’t be overwhelmed to make your own homemade oat flour. Just place rolled oats into a blender. Blend until you get a just slightly grainy flour. Remember: 1 cup of rolled oats does not equal 1 cup of oat flour. You’ll need to blend more rolled oats to create more flour as the oats decrease in volume as you turn it into a flour. It’s easiest to blend up a big batch of oat flour, and just scoop out what’s needed for any recipe.

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