Back in the day, I did buy pre-packaged granola bars. The ones that we were told were “good for you”. The more I got into making homemade everything ( like this, this, and this), the more I realized that most things in a package, bottle, or can contain lots of ingredients that are not only manufactured but one’s that I cannot pronounce.
As of last week, packing lunches has become part of my morning routine. Always a protein, some sort of veggie, a fruit, rice crackers or nuts, water, and if I have it on hand, a little sweet treat. Cutting out gluten is not as challenging as one would assume. It’s more the sweet treat that’s a challenge. I don’t have a” cookie jar” filled with the latest and greatest. Instead, I bake off frozen cookie dough, 8 or 10 at a time, which doesn’t leave a lot of room for leftovers. However, it was more the “granola” type bar that my kids were missing.
After several attempts at a no bake “granola” bar, I was frustrated with them not staying in one piece. Although they tasted good, they fell apart in my kids hands, making them the perfect topping for homemade ice cream. However, I wasn’t looking for toppings. I wanted a bar that I could put in their lunch for snack time. After the first batch, I pulled out my silicone muffin cups and voila, something magical happened.
The birth of the “Snap Crackle Pop” snack bites. Eli’s first comment was, “mom, these should be in grocery stores across the country”. He felt they were worthy enough to sell. I have been cleansing for the past 10 days, but that didn’t stop me from taking one little, tiny bite. I would have to agree with Eli, they are worthy enough to make again, and again, and again!
Snap Crackle Pop Snack Bites
Ingredients
2 ounces | 57 grams | 1/4 cup unsalted butter
2 3/4 ounces | 77 grams | 1/3 cup muscovado sugar
2 ounces | 56 grams | 1/4 cup raw honey
3 ounces | 84 grams | 1/4 cup + 2 tablespoons raw almond butter (divided)
1/2 teaspoon pure vanilla extract
1/2 teaspoon Celtic sea salt
3 3/4 ounces | 106 grams | 1 cup gluten free rolled quick oats ( I use Bob’s Red Mill)
3 1/2 ounces | 100 grams | 2 cups gluten free brown rice puffed cereal
1 tablespoon flax seeds
1 1/2 ounces | 42 grams | 1/3 cup macadamia nuts, chopped fine and toasted
2 ounces | 57 grams | 1/3 cup + 2 tablespoons mini chocolate chips
Instructions
• in large, glass bowl, combine the rolled oats, puffed brown rice cereal, flax seeds, macadamia nuts, and 1/3 cup of chocolate chips. set aside.
• combine butter, muscovado sugar, raw honey, and 1/4 cup of almond butter in a small saucepan. set over medium heat and melt to combine. stirring constantly, bring to a slight boil. let boil for a few minutes, stirring the whole time to avoid the sugar from burning.
• remove from heat and add the vanilla paste and Celtic sea salt.
• let cool for about 5 minutes.
• pour almond butter mixture over dry ingredients. mix to combine. add remaining 2 tablespoons of almond butter, mix well.
• when you add the hot ingredients, it will melt the chocolate slightly creating an ooey gooey mix. combine well and add additional 2 tablespoons of chocolate chips.
• place a little more than 1 tablespoon of mixture into mini silicone muffin cups. repeat unitl all batter is used up.
• place in fridge for an hour. when set, pop out of molds and store in an airtight container for 3 days.
The Urban Baker / SusanSalzman.com
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Leave a Comment
Love making my granola bars, these are usually soooo good! These bites looks perfect!
the best part about these, Kim is that you don’t have to bake them.
Keeping homemade granola bars together is definitely the biggest challenge. These look like the perfect little gluten free alternative! I can’t wait to try these!! xx
Hi Barb! I have made a lot of granola type cookie bars in the past, not true granola/snack bars. I love this no bake method and the possibilities are endless! So wish my kids liked coconut – would be such a wonderful addition!
I am saving this recipe!! I currently buy granola bars at Wholefoods or Trader Joes and I want to get more in the habit of making them myself.
you would love these, Allison. i am going to make more this weekend!
These look awesome – I love the fact that they’re gluten free! I have several co-workers that can’t have gluten – will have to make these and bring them in one morning. Thanks for sharing this!
Bill – if you bring these to work, you are going to make a lot of new friends!!
Excellent recipe and post. I really want my family to eat more good, raw, real food. This is a great way to do a good breakfast!!!
and a great afternoon snack (or in my case, a little nibble before bed)! No oven required!
These sounds delish! Are they chewy or crunchy?
Hi Sofie – they are more chewy with a bit of crunch from the breakfast cereal. They are really good and oh so addicting!
These are awesome Susan, and very easy to make! Thank you for the great recipe- I will be happy to make these for my little daughters for school in September!
by the way- great photo’s!
I totally need to make these. I get so bored with breakfast and need to change things up.
These are perfect Susan – and so versatile! You could add nuts, dried fruit, coconut – the varieties are truly endless and with all the different nut butters out there… well the possibilities are mind boggling!!!
These little guys look soo good. I love all the ingredients.
They look delicious!! Beautiful photos too! xx
Thanks, Najwa! Making a new batch today with coconut, dried cherries, and chocolate. These are the new “go to” easy sweet treat!
Well now that’s the best kind of endorsement isn’t it? So when can we expect to see these in stores. 😉
wouldn’t that be wonderful, Sylvie! Maybe one day!
We have nut allergies. Can regular butter be used in place of almond butter?
Hi Roni, can you eat seeds. If so, I would suggest possibly a seed butter or even Tahini. Let me know what you think!
Thanks, Marla, for including me in this amazingly awesome round-up!! I have tagged several recipes and am excited to try them!! You rock!! xx Susan