Nut granola bar

These delicious squares are rich in flavors and textures. Ideal for lunch or to eat on the go.

Ingredients

• 1/3 cup (75 ml) water
• 2 tbsp. tbsp (30 ml) chia seeds1
• 1/2 cup (375 ml) gluten-free large rolled oats (Only Oats)
• 1 1/4 cup (300 ml) chopped walnuts
• 1 cup (250 ml) pitted dates, chopped
• 1 cup (250 ml) unsweetened coconut flakes
• 1/2 cup (125 ml) Vanilla Perfect Protein Mix (Botanica)
• 1/3 cup (75 ml) pumpkin seeds, plus a little more
• 1/4 cup (60 ml) hemp hearts (Manitoba Harvest)
• 2 tbsp. tbsp (30 ml) sesame seeds
• 2 tbsp. teaspoon (10 ml) cinnamon
• 1/2 tsp. teaspoon (2 ml) ground ginger
• 1/2 tsp. teaspoon (2 ml) sea salt
• Generous pinches of nutmeg and ground cloves
• 3 ripe bananas, sliced
• 1/3 cup (75 ml) melted coconut oil (Botanica)
• 1/4 cup (60 ml) pure maple syrup, plus a little more
• 2 tbsp. teaspoon (10 ml) vanilla extract
• 2 tbsp. tbsp (30 ml) raw cane sugar

Instructions

Preheat oven to 350°F (180°C). Grease a 23 cm x 33 cm (10 in x 12 in) baking dish and cover.

Combine water and chia seeds in a small bowl. Stir to combine. To book.

Mix rolled oats, 1 cup (250 mL) chopped walnuts, dates, coconut, protein powder, pumpkin seeds, hemp hearts, sesame seeds and seasonings into a large bowl.

In a food processor or blender, combine bananas, coconut oil, maple syrup and vanilla. Mix until smooth. Add the chia and water and mix.

Pour over dry ingredients and mix until combined.

Transfer everything to the baking dish and spread to form an even layer.

Sprinkle evenly with the remaining chopped walnuts and a few additional pumpkin seeds. Tap gently. Drizzle with a light drizzle of maple syrup and sprinkle with raw cane sugar.

Bake 25 minutes, or until cake tester comes out clean and edges are golden brown.