These granola bars are super easy to make, delicious, filling and best of all, stress supporting. We're going with a no-bake recipe, adapted from Cookies + Kate. We're adding adaptogenic rhodiola, but it could work with any adaptogenic herb.
Why Rhodiola?
We wanted these granola bars to be the perfect mid-morning or mid-afternoon pick-me-up. Not only did they need to be filling, we wanted them to give us a brain and energy boost. Rhodiola is an energizing adaptogen, used to enhance mental alertness and physical endurance, and fight fatigue, especially when under stress.
If you add in the dark chocolate schisandra bark from our last recipe, these no-bake granola bars will have an extra dose of adaptogens!
RECIPE
Ingredients
- 2 cups trail mix (we used chocolate pieces**, sunflower seeds, pumpkin seeds, coconut chips, cranberries, golden berries and mulberries)
- 1 ¾ cups oats
- 1 tsp cinnamon
- 1 tbsp rhodiola extract powder
- ½ tsp sea salt
- 1 cup creamy peanut or almond butter
- ½ cup maple syrup (can sub honey)
- 1 tsp vanilla extract
**We used 1/4 cup of our Dark Chocolate Schisandra Bark from this recipe.
Method
Start by lining a square baking dish with parchment paper.
Pulse your trail mix to break everything into smaller pieces. This will help the granola bars stick together.
Place the oats, cinnamon, rhodiola extract powder and salt in a bowl. Add the trail mix and stir together.
In a separate bowl mix together the peanut butter, maple syrup and vanilla extract until well blended.
Pour the liquid ingredients into the oat mixture. Incorporate well! Work the mixtures together until no dry spots remain.
Transfer to the parchment lined baking dish and press the mixture down very firmly. We used the bottom of a mason jar.
Refrigerate for at least an hour. Leave overnight if you have the time. Remove the baking dish from the fridge and carefully cut up the granola bars. Wrap individually or space out in a container. If they're touching, they'll stick together.
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