I’ve been at my parents house in Ohio since Monday. There’s a solid coating of snow outside and it’s darn cold. I told myself I would embrace the cold since we are moving to Taiwan where the climate can be unconformably hot and snow won’t feature in our life there. But instead of embracing the chill I’ve been staying inside wrapped up in big fleecy things cuddling with cats and drinking hot coffee. But I can’t avoid the cold forever especially since I am running a 5km race in Downtown Cleveland on Saturday. I have decided that today I am going to venture outside into the cold and run 2.9 miles (which is about 5kms) from my parent’s house to their office. Before I do, I will fuel up on one of the Vegan Granola Bars I made on Monday.
When I woke up on Monday morning and made my way to the coffee machine I found myself confronted with the most stressful bananas I have ever seen.
So I took one of those brown floppy things and made my favorite granola bar recipe. (Sadly, I only needed one so the other one was discarded).
This recipe is packed full of protein and yummy things like chocolate. The recipe is also very flexible so you can add/change nuts, chocolate, dried fruit as desired.
Vegan Granola Bars
1 mashed banana
1.5 cups oats
1/2 cups shredded coconut
1/2 cups peanut butter
1/2 cups maple syrup or agave (I used agave)
1/4 cups chocolate chips
1/4 cups raisins (I used craisins)
1 tsp. cinnamon
Wrap in plastic wrap and store in freezer, or roll into balls and consume now.
Yields 15 mini bars.