Submitted Photo/Almond Board of California
Apricot Almond Granola Bars are a delicious snack while on the run or the road.
Summertime sunshine sizzles with so many fun things to do. There’s swimming, boating, stampedes, exhibitions, rodeos, outdoor concerts, water parks, biking, camping and the list goes on.
There’s also lots of road trips. Short ones, long ones, hot ones, squished ones, fun ones and not so fun ones. We’ve done lots of camping and boating and driving in general.
Believe me, with four children each less then two years apart we have had some really interesting road trips over the years.
I have found one key to amusing them while we travel is snacks. It’s something to do to pass the time and keeps them from getting hungry and cranky — definitely want to avoid that. Over the years the snacks have definitely changed but I’m the first to admit I like snacking on the road. I actually really like going on girls trips because it seems almost everyone brings their favourite snacks to share and we have such a huge variety of delicious things to choose from. Moms are so good at that!
When deciding what to pack for snacks try to make the majority as healthy as possible. It’s also great to throw in a few family favourite treats as a surprise.
Cut up veggies and fruit, granola bars, cheese sticks, whole grain crackers, peanut butter or meat sandwiches on whole grain bread cut into small squares, mini muffins, beef jerky are all some delicious possibilities. Keeping snacks small makes them easier to handle and hopefully keeps the mess to a minimum.
The following recipe ideas make great snacks and not just on the road. They are perfect for breakfast on the run or lunches. Even better they can be made ahead and frozen and just take out the amount you need each time. Time is tight when getting ready for the road so having snacks made up ahead of time is a huge help.
Keep enjoying the beautiful summer and have fun on the road.
Joanne Smith is a registered dietitian.
Nut-free Granola Balls
1 cup oats
1 cup unsweetened shredded coconut
1/2 cup finely chopped dried fruit of choice
1 Tbsp wheat germ
1/2 cup ground flax
1/4 cup chocolate chips
1/2 cup coconut oil
1/3 cup maple syrup
1 tsp vanilla
Mix all ingredients together then cover and refrigerate for 30 minutes. Roll into balls about one and a half to 2 inches big. Freeze in an air tight container and take out the amount you want each time.
Apricot Almond Granola Bars
This great granola bar recipe was shared by the Almond Board of California at the recent Dietitians of Canada Conference I attended in Vancouver. They actually served some there and they were delicious! Everyone is sure to love them.
2 cups rolled oats (old-fashioned oats)
1/2 cup roasted almonds, chopped
3/4 cup dried apricots, chopped
1/2 cup salted almond butter
1/4 cup honey
1/4 cup dark chocolate chips, to garnish (optional)
1/4 cup white chocolate chips, to garnish (optional)
Line an 8-inch square baking pan with parchment paper, foil, or wax paper, making sure to cover the sides of the pan.
In a large bowl, add rolled oats, almonds, apricots, almond butter and honey. Toss together until mixture is thoroughly coated. Transfer granola mixture into prepared baking pan. Using the flat bottom of a drinking glass or measuring cup, firmly press the mixture into the pan to ensure mixture is evenly distributed.
Cover and freeze granola for 15 minutes until firm. Lift granola out of pan and cut into 12 bars.
Garnish with melted dark and white chocolate, as desired.
Store granola bars in an airtight container in the fridge for snacking throughout the week or in the freezer for up to 3 months.
Per serving (1/12 of recipe)
calories — 240; fat — 13 g; carbohydrates — 29 g; fibre — 4 g; protein — 6 grams
