I've been promising the Kidlet that we could make granola bars for weeks now. There's just been so much going on that we never quite got to it. We were in danger of not getting to it yet again this past weekend, but I put aside the groceries for the afternoon to make time to mix up these oaty "power bars".

The flavour of these bars is quite nice. Unfortunately, the Kidlet and I both found that the texture left something to be desired. They came out very hard and dry. It is extremely difficult to cut and has a tendency for bits to crumble off the edges when you do. We both would have preferred something more soft and chewy. Or, barring that, I wish the bars had been much thinner so that they'd be a bit easier to saw through. Probably not a recipe we'll revisit. But I'm glad we tried it.

Nut & Seed Power Bars

Slightly adapted from The Breakfast Bible by Kate McMillan

Ingredients

• 2 c. old-fashioned rolled oats
• 1/2 c. slivered almonds
• 1/2 c. raw pumpkin seeds (pepitas)
• 1/2 c. raw sunflower seeds
• 2 Tbsp. flax seeds
• 1/4 tsp. coarse sea salt
• 3/4 c. maple syrup
• 6 Medjool dates, pitted and chopped
• 2 Tbsp. coconut oil

Directions

1. Preheat oven to 180°C (350°F) and oil a 20cm (8") square pan. Line the pan with baking paper and oil the paper.
2. Combine the oats, almonds, pumpkin seeds, sunflower seeds, flax seeds, and salt and mix well.
3. Combine the maple syrup and dates in a small pot and bring to a boil.
4. Reduce heat to a simmer and cook for 10 minutes.
5. Remove from heat, mash with a fork, and stir in coconut oil.
6. Pour date mixture over the oat mixture and stir to combine.
7. Dump the mixture into the prepared pan and press firmly into an even layer.
8. Bake at 180°C (350°F) for 45-50 minutes.
9. Remove from oven and cool in pan set on a wire rack for 1 hour.
10. Turn out onto wire rack and allow to cool completely before cutting.