3.23.2015

SOFT GRANOLA BITES WITH CRANBERRIES + ALMONDS

Soft Granola Bites with Cranberries + Almonds | Sevengrams

I'm the girl who has snacks in her bag - always. Airplanes, cars, chair lifts, running errands, you name it, I've got you covered. I take this role very seriously, and as such, am always on the lookout for new and interesting snacks. My go-to's as of late: granola bars for the ski hill; no-bake energy balls for weekend adventures; and trail mix for, well, whenever really.

With an upcoming 5 hours train ride, and a full day of skiing, I was craving something different. If I'm being totally honest, I really just wanted something that could easily be inhaled while waiting in line for the chairlift (busted). Cue the soft granola bite -- perfectly sized and textured to sneak into your bag, and packed with all the things that will more than satisfy your hunger.

Soft Granola Bites with Cranberries + Almonds | Sevengrams

Soft Granola Bites with Cranberries + Almonds | Sevengrams

Soft Granola Bites with Cranberries + Almonds | Sevengrams

Soft Granola Bites with Cranberries + Almonds | Sevengrams

SOFT GRANOLA BITES WITH CRANBERRIES + ALMONDS // makes 15

Preheat oven to 350. Line a baking sheet with parchment.

Ingredients:

1 1/4 cup rolled oats
1/2 tsp baking soda
1/2 cup almond meal
1/4 cup rice flour (alternate: spelt or all-purpose)

1 ripe banana
1/4 cup almond butter
2 T flax meal
3 T coconut oil, melted
1 tsp vanilla
4 dates, pits removed

1/3 cup dried cranberries
1/3 cup almond slices
1/4 cup shredded coconut

What to do:

Place the dates in a small bowl and cover with water. Allow to soak until time to use them.

In a large bowl, whisk together the oats, baking soda, almond meal and flour. Set aside.

In the body of a food processor fitted with the s-blade, combine the wet ingredients. Add the dates last, straining off the water (its okay if there's a bit of excess water in the dates). Pulse to create a smooth paste.

Pour the liquid over the oat mixture and stir to combine. Add the cranberries, almonds and coconut, and mix until there are no more visible dry bits of oats or flour.

Using an ice-cream scoop with lever (or your hands), scoop the batter onto the prepared baking sheet - about 1" balls. Repeat until all the batter is used up.

Bake for 15-18 minutes until golden and firm to the touch. Let cool before storing in an airtight container.

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