Hemp Protein Granola Bars

When either Daniel and I get hungry, it's in our best interest (or mostly in the best interest of anyone around us) that we eat immediately.  We try never to leave the house without a snack and usually it's some kind of Power Bar.  I've been looking for a homemade granola bar recipe for awhile.  I tried once before and I failed miserably.  Daniel said it was fine but I think it turned out a bit like cardboard.  Not the flavor or texture that I was going for.

This recipe comes from the food blog My New Roots.  The blogger is a holisitic nutritionist and so far, I've loved every recipe of hers that I've made.   There are usually some ingredients in her recipes that I've never used before or really know nothing about.  In this recipe those ingredients were hemp protein powder and chia seeds.  What's great about her blog is that she always provides nutritional and background information on the ingredients that she uses.  I've learned a lot just by browsing her site.

The granola bars came out great!  They have a great texture and flavor.  I didn't have all of the ingredients so I had to make some substitutions.  I've listed them in red below.  I think next time I make them, I'll try adding a little cocoa powder.    

From the food blog, My New Roots.

Hemp Protein Granola Bars
Ingredients:
1 1/2 cups rolled oats
3/4 cup walnuts, chopped (I used peanuts as well)
1 cup dates, chopped
1 cup coconut flakes
1/2 cup hemp protein powder
1/4 cup sesame seeds
2 Tbsp. poppy seeds
2 tsp. cinnamon
1/2 tsp. salt
3 ripe bananas
1/4 cup sunflower oil (I used coconut oil)
2 tsp. vanilla extract
3 Tbsp. maple syrup (I used agave syrup)
2 Tbsp. chia seeds
6 Tbsp. water

1. Preheat oven to 350F.
2. In a small bowl, mix the chia seeds and water together. Set aside.
3. In a large bowl combine the dry ingredients.
4. In a food processor or blender, mix bananas, oil, vanilla, and maple syrup (or mash everything together with a fork). Add chia gel and pulse to mix. Pour wet ingredients over dry ingredients and stir until well combined.
5. Spread the batter evenly into a baking pan (mine was 9" x 11"), and smooth out the top with the back of a spatula. Bake for 20-25 minutes, or until edges are golden brown. Let cool completely, store in airtight container and keep in the refrigerator for longer shelf life. You can also freeze these.