Ginger Molasses Granola Bars

Or maybe they should be named ginger-molasses-sunflower seed-pecan-craisin-dried-cherry-maple-date-chia-cinnamon-nutmeg-oat granola bars.

Dense. Chewy. Spicy and sweet.

And chock full of good-for-you goodies. These are definitely energy bars and will get you through your day.

Ginger Molasses Granola Bars

Adapted from this recipe, which also has directions on tried-and-true oat/nut/binder/sweetener proportions to make any kind of granola bar you wish!

1/3 cup molasses

1/4 cup maple syrup

1 cup Medjool dates, pitted

1 teaspoon cinnamon

1-2 teaspoons ground ginger

1/4 teaspoon salt

1/4 teaspoon nutmeg

3/4 teaspoon vanilla extract

2 1/2 cups old-fashioned rolled oats

2/3 cup chopped pecans

1/3 cup unsalted sunflower seeds

1/2 cup dried cherries

1/2 cup dried cranberries

In a large food processor, pulse three times the molasses, maple syrup, vanilla, and dates.

Add the spices (incl. the salt) and puree until basically smooth. Add the oats and pulse a few times until they are coarsely chopped and incorporated. Remove from food processor and transfer to a bowl, and stir in the dried fruit, pecans, and sunflower seeds.

In an 8×8 pan lined with parchment paper, firmly press in the granola mixture until tightly packed and even.

Bake at 325°F for 25 minutes, remove, let cool on the stovetop, and then transfer entire pan to the freezer until the bars firm up (could take a long time, like an hour ish?)

Lift out the parchment paper and cut into 8-12 bars (12 is probably better).

I wrapped each individually in plastic wrap and they are now in the freezer, where they will last for a month and be delicious thawed out whenever I know I won’t have time for lunch… or dinner.

These were sooo yummy. If you’re not fan of ginger, don’t make these. But if you are… you’ll love them.

Slowly trying to phase out processed foods (e.g. Kashi granola bars) from my diet. These bars make it easy to do so… as long as you’re on spring break and have motivation.