21st January is Granola Bar Day. A typical granola is filled with oats comprised of proteins and useful fibers. In the 19th century, it was a popular breakfast food until the 1970’s. During this time it was converted into a snack bar. A lot of debate has been about the inventor of granola bars, however Stanley Mason has given the credit for inventing the snack granola bar.
There no records of how the celebration of this day came about, but it a great way to promote a healthier lifestyle. Granola bars are loved by most and is commonly used by hikers and sport athletes. The best way to celebrate this day is to throw a home-made granola bar party for family and friends and show off your baking skills. Add your favorite nuts, fruits, spices and chocolate (only if you not lactose intolerant!) to be creative.
Here a tasty granola bar recipe for those that are lactose intolerant, vegans or simply avoiding dairy altogether.
Dairy Free Home Made Granular Recipe
- 1 cup peanut butter (or nut or seed butter of your choice)
- ¾ cup brown rice syrup
- ½ cup brown sugar, packed
- 1 egg (see post above for egg-free / vegan options)
- 1 teaspoon vanilla extract
- 3 cups rolled / old-fashioned oats (can use certified gluten-free)
- 1 cup semi-sweet mini dairy-free chocolate chips
- 1 cup unsweetened shredded coconut
- ¼ cup ground chia seeds
- 2 servings dairy-free protein powder (egg white, brown rice, or pea protein are good soy-free options, too)
- Preheat your oven to 350° F.
- Grease a 10×15-inch baking tray.
- In a mixing bowl, whisk together the peanut butter, brown rice syrup, brown sugar, egg and vanilla until smooth.
- Add the oats, chocolate chips, coconut, chia seeds, and protein powder, and stir with a wooden spoon to thoroughly combine. The batter will be thick lick cookie dough.
- Dump the mixture onto your baking tray and press it in using a wooden spoon or lightly damp hands.
- Let the dough rest for 30 minutes.
- Bake for 25 to 30 minutes, or until the bar mixture is golden brown around the edges.
- Let cool for 30 minutes before cutting into bars. Leftovers can be stored in an airtight container at room temperature for a few days, or frozen to enjoy later.