These are so easy and versatile you will wonder why you ever payed $4-5 for a box. I know kids would love helping to make these too, they can dump all the ingredients in and stir away!
What is a chia seed you ask?
It’s a a small seed chock full of omega 3’s, fiber, protein and vitamins and minerals: calcium, phosphorus, manganese, copper, iron, niacin and zinc. It was one of the main parts of the ancient Mayan and Aztec diets. Now, athletes such as endurance runners, bikers and hiker utilize it as it is lightweight and full of slow burning energy. If placed in a liquid (like a glass of water) it begins to form a gel within 30 minutes. Researchers believe this takes place in the body, slowing the process of digestive enzymes breaking down carbs and converting them into sugars. It has been said to be beneficial to people with diabetes for this reason as well. You can also throw them in any soup or other liquid you want to thicken naturally, without the use of cornstarch or a roux.
- ½ C brown rice syrup
- ⅓ C almond butter (or pb)
- 1 tsp. vanilla extract
- 1 cup Rolled Oats
- 1½ cups Kamut puffs (or any puffed cereal)
- ¼ C chia seeds (or sunflower etc.)
- ¼ C unsweetened coconut
- handful chopped chocolate chips
- handful chopped almonds
- ¼-1/2 cup Pea Protein Powder (optional)
- 2 tablespoons ground flaxseed
- kosher salt (optional)
- cocoa nibs (optional)
- Melt your nut butter, brown rice syrup and vanilla in the microwave for about 30 seconds, stir.
- Pour over all filling ingredients in a bowl, stir until coated.
- Press into an 8x8 baking dish
- Sprinkle kosher salt and cocoa nibs over the top, press with a fork or spatula.
- Stick in the fridge for about an hour to firm up, then cut into about 8-10 bars. We wrap them individually and have a quick snack for our lunch-boxes or on the run. I make double batches often and they turn out perfectly too.