Easy Gluten and Dairy Free After School Snacks

No-Bake Bars

Did you know that a very good intentioned parent may give their child something as a snack after school that does in fact do the opposite of satisfying their hunger?  That’s right… it does matter what we feed our kids, not just from a health standpoint, but from a very real fact that when we feed our kids things that spike their blood sugar they are going to be back in our face asking for more food!  It is a reality that our kids eat a lot, yet there are things we can do to satisfy their hunger (which can help our pocket books) and we can feel good about what we are serving up.  It is so easy to go for convenient chips, crackers, sugary foods… you know all the things that a typical child would prefer to have after school.  But what if we could deliver a delicious treat that will satisfy and take care of their growing bodies?  I want to share this recipe that I made last week, that makes an amazing snack for my kiddos.  It is easy and can be used in bar form or crumbled to serve as granola with a little coconut or almond milk.  I also pack this in my daughter, Arleena’s, lunch and she loves it!  Enjoy!

No-Bake Bars
Makes 20 Servings
Save and Print Recipe

 

Ingredients:

2 ½ cups gluten free whole rolled oats

¾ cup raw, chopped Almonds (or other nut)

¾ cup raw, chopped Pecans (or other nut)

¼ cup unsweetened shredded

coconut flakes

1/3 cup raisins or dried

cranberries (no sugar added)

3 Dates Cut up (optional)

6 tbsp coconut oil

6 tbsp Agave Nectar

1 tablespoon Natural Peanut Butter

1 tsp ground cinnamon

6 tbsp honey

Directions:

1. In a large bowl, mix oats, nuts, coconuts, and raisins or cranberries.

2. In a medium saucepan, add coconut oil, agave nectar, peanut butter, cinnamon, and honey.

Heat to nearly boiling and stir until smooth. Remove from heat and add mixture to the

rest of the ingredients.

3. Using a wooden spoon, stir mixture together until well combined.

4. Line a 7x11 inch pan with parchment paper.

5. Pour mixture into pan and press (using another sheet of parchment paper) to compact.

Chill in refrigerator for approximately 20-30 minutes until firm enough to cut or crumble for granola.