It may be common knowledge that granola bars are a fabulous snack for people of all ages, but did you know that when done right granola bars can also be a prime source for those minerals and nutrients your body desperately needs???

When I think of commercially processed granola bars I actually think of this product as more of a dessert than I do a healthy food source. This is probably because granola bars have become packed full of unhealthy things like refined sugar and chocolate chips. Don’t get me wrong, I love a little flavor boost in my snack foods just as much as the next person, but I just can’t get on board with ingredients like Corn Syrup, Soy Lecithin, Soybean Oil, Glycerin (which is frequently derived from Soy), Invert Sugar, and Calcium Carbonate. All of which happen to be in one of the most popular granola bar products currently available on the processed foods market.

***Side Note: Calcium Carbonate is most commonly used as an antacid to prevent indigestion…Is it just me or do you also find it strange that a supposedly healthy product like a granola bar also contains an ingredient to prevent indigestion for the consumer. Hmmm….could that possibly mean that the product contains a few unhealthy ingredients that no human should actually consume??? 

The answer to this question is a resounding “YES!” The reason for this unfortunate reality is that the food corporation’s bottom line is prioritized highly above the long term health of the consumer. It is this incredibly concerning mindset in such corporations that should inspire you to read the ingredient label on every single food product you plan to consume. Trust me, it is worth it!  

It is always disappointing to discover that a product you love is actually comprised of ingredients that are the worst quality possible and (realistically) should never be consumed by any human being EVER. The reality is, you must look to yourself if you are going to overcome this challenge we all face regarding the food industry. The quality of ingredients has gradually decreased with the passing of time, most especially in the last 50 years. Society has come to rely on things like microwaveable meals and fast food restaurants to fulfill the category of “Ideal Family Meal.” What I’m suggesting when I say, “look to yourself,” is actually much simpler than it may sound…I’m only asking each person currently reading this article to consider trying the “old-school” method of cooking from scratch using real ingredients. Ingredients that are sourced from real foods and not created in a lab.

Now, I’m no professional chef nor am I anywhere close to being such, but I have had to completely change my daily diet due to my diagnosis with epilepsy. It may sound funny to some, but the day I had my first seizure was actually the day I took my first step down a path toward a healthier lifestyle. The sensitivities I suddenly began to develop while trying to fight off seizures actually turned out to be blessings in disguise because they forced me to change in ways I never would have if it wasn’t an absolute requirement in order to get through the day. Food is one of the most common seizure trigger categories because we come into contact with it so frequently. Learning how to create healthy eating habits is a wonderful way to begin your own journey toward decreasing your seizure activity (if you are an epileptic, of course). But hey, even if you aren’t an epileptic, eating healthier is a great way to make sure your body is getting the nutrients it needs in order to maintain long-term healthy brain function.

That being said, cooking from scratch has been simplified thanks to technology. There are so many simple recipes available online. Cooking tutorials are also available and in video form too so that you can get the help you need any time of the day or night. When I first began favoring homemade foods over processed food products I learned very quickly that your best skill while trying to master this seemingly large feat is to take every recipe one step at a time. If you become overwhelmed and panic, you most likely aren’t going to create something edible…I’ve been there so I know, charcoal is not a great meal option.

These Granola Bars are a favorite of mine also because they are filled with these three ingredients: nuts, nut butter, and whole grains (oats). All of which are sulfur-rich foods! A sulfur deficiency can cause a variety of symptoms, one being convulsions. If you are an epileptic, I have a question for you…Have you ever had your sulphur levels checked by a professional doctor?? If not, it might be worth looking into. I happen to be incredibly sulphur deficient so in addition to supplementing my problem, I have also been trying to consume more sulphur-rich foods in my daily diet. These granola bars are a simple and tasty way to accomplish this task. Only eight ingredients and they taste like caramel popcorn! Yes, please!

If you would like to learn more about sulphur deficiency, here is a must-read article for you.

*Recipe adapted from Gimme Some Oven’s Chewy Peanut Butter Granola Bars Recipe

Healthy Granola Bar Recipe

February 8, 2021

by SeizeTheDayBlog

Category Articles Epilepsy Recipes

Serving Size

16 bars

Prep Time

20 minutes

Cook Time

10 minutes

Wait Time

1 hour

Total Time

30 minutes

Ingredients

• 3/4 cup Almond Butter
• 1/2 cup Raw Honey
• 2 T Coconut Oil
• 1 tsp Vanilla Extract
• 1/2 tsp Sea Salt
• 2 1/4 cup Old-fashioned Oats
• 1 cup Almonds, chopped
• 1/2 cup Walnuts, chopped

Instructions

1. Prep the bottom of an 8x11 glass baking dish using butter. Be sure to grease both the bottom of the pan as well as the sides. This granola mixture is extremely sticky before it has been chilled and you’ll need the buffer. Set aside.
2. Stir almond butter (or the nut butter of your choice), honey and coconut oil together in a medium saucepan. Cook over low to medium heat, stirring frequently until the mixture begins to simmer. Once your simmer begins, continue to cook for 1 more minute. Be sure to watch your mixture closely and continue stirring often because it will quickly reach its burning point. After 1 minute, remove from heat.
3. Add vanilla and sea salt, stir until both are combined. At this point you should have a fairly thick and sticky liquid mixture. Transfer mixture to a glass bowl and stir in oats until fully combined. I recommend using a large spoon to stir in order to thoroughly distribute the oats. Next, add the almonds. Using the same technique that you used with the oats, stir almonds until fully combined. Finally, stir in the walnuts. Optional: Reserve a tiny bit of chopped walnuts to sprinkle on top of your granola bars.
4. Gently press the granola firmly and evenly into the bottom of your 8 x 11 glass baking dish that you set aside in step 1.
5. Cover dish with plastic wrap and place in refrigerator for at least 1 hour or until solid.
6. Use a sharp knife to cut mixture into small rectangular bars (or the shape that you prefer). Typically, the size of my own bars are about 1 1/2 inches in width and 4 inches in length. Using this size guide, the yield is 16 granola bars.
7. After slicing your mixture into individual bars, use a spatula to carefully separate and lift each bar from your glass baking dish. Individually wrap each bar in a single layer of plastic wrap to preserve freshness and also to prevent the oat mixture from becoming dry and crumbly.
8. Store in the refrigerator for up to 7 days or the freezer for up to 3 months.
9. Enjoy!

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