When you’re sitting around for hours and days on end you tend to get a little snacky. When you’re recovering you’ll want to keep your snacks on the healthy side, and this recipe is perfect for that. Packed with great protein, fiber, iron and zinc, they pack a nutritional punch, and keep you fuller longer. You can make these bars ahead of surgery, cut them into squares and freeze them. I individually wrap mine in cellophane and then I put them inside a couple of shopping bags for extra protection against freezer burn. They thaw fairly quickly and are a delicious healthy treat! Adapted from Sarah Remmer’s Sweet and salty chocolate lentil granola bars.
Ingredients
1 cup red lentils
Water (see note below)
3 1/4 cups rolled oats
3/4 cup flour (I used whole grain)
1/4 cup ground flax
1/4 cup unsweetened shredded coconut
3/4 cup raw almonds, coarsely chopped
2/3 cup natural peanut butter
1/2 cup honey
1/4 cup maple syrup
2 tsp vanilla
1 tsp cinnamon
3/4 tsp sea salt
1 cup semi-sweet chocolate chips
Instructions
- Add lentils to a saucepan, cover with water (a little higher than the lentils) and bring to a boil. Reduce to a simmer (uncovered) for approximately 15 minutes, until soft. Put aside and allow to cool.
- Preheat oven to 350F
- Combine oats, flour, flax, coconut, almonds, cinnamon and salt in a large mixing bowl and whisk together until well blended.
- In a separate large bowl, combine lentils, peanut butter, honey, maple syrup, and vanilla. Blend with a hand blender or manually with a whisk or fork.
- Combine wet and dry ingredients and mix until just blended. Add chocolate chips and mix well.
- Grease a 9” x 13” baking pan with coconut oil and transfer the mixture. Bake for 25 minutes or until golden brown on top
- Allow to cool, cut into bars and serve as a snack on their own, or pair with fruit for healthy on-the-go breakfast.
