‘Summer busy’ with kids is different from ‘school year busy’, where everyone has to be on time for the 8:45 start and the schedule is slammed between 3:30pm and 8pm. It has a gentler vibe to it, you can wake later and not rush over breakfast but in the middle of the day it gets crazy scattered with kids going in all directions.
I have a kid teaching at the YMCA, being ‘Mr Jolly’ all day through crafts and swim lessons, one working a bike camp come blistering sun, rain and quite often for the summer in Calgary, snow and hail!
My third and youngest is too young to fill her bank account over the summer and so is draining mine! with tennis camps, baking camp and a constant cry for cash to visit the Calgary Zoo, the Calgary Stampede, to go swimming and to the movies with friends.
One thing is for sure, as soon as they step from behind their school desks my growing teens are hungry all the time simply from moving about all day and getting more active in the gorgeous summer weather.
I pulled out my trusty gluten-free, granola bar recipe, full of slow burn carbs in the form of rolled oats, packed with healthy-fat and micro nutrients with a mix of nuts and seeds and lower in sugar than store bought bars and just like the schedule I decided to mix it up with this recipe too.
With my daughters input we replaced the 1 cup of mixed nuts and seeds with 1 cup combined of organic dark chocolate chips, dried cranberries and coconut slivers. More fun, more of a treat and with more of a summer vibe this snack is perfect for active kids, growing teens and Moms who love a little bit of dark chocolate. Enjoy!
- 11/2 cups rolled oats
- 1 cup packed dates
- 1 cup mixed organic dark chocolate chips, coconut chips and dried cranberries (1/3 cup of each)
- 1/4 cup brown rice syrup
- 1/4 cup smooth natural almond or peanut butter
- 1tbsp ground flax
- 1tbsp coconut oil
- Put the dates in a food processor and pulse until they form a sticky paste.
- Melt the brown rice syrup and nut butter gently in a pan with the coconut oil.
- Measure the oats, ground flax and 1 cup of mixed chocolate chips, coconut chips and dried cranberries in a large bowl.
- Mix the date paste vigorously into the oats so that it is evenly distributed. Hands are best!
- Add the melted ingredients and mix together throughly.
- Press into a 8"x8" pan. (Mine was 10" by 7" and the bars were still deep enough)
- Chill before slicing evenly into 12 bars.
- Store in the freezer or refrigerator and wrap in parchment paper for to travel.
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