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  • Writer's pictureGalen Warden

Sugar-Free Salty-Sweet Granola Bars

Makes 12 semi-soft granola bars, depending on size. NOTE: I do this by eye and describe it that way.

Takes about 45 minutes, including cooking.

  • Pre-heat oven to 375º


  • 2 large, or 3 small, ripe bananas

  • ½ cup of melted coconut oil, olive oil, or a combination of both (coconut oil adds flavor)

  • About half a jar (1 cup?) of organic peanut or almond butter (I use almond butter)

  • 1 heaping teaspoon of salt (I use Himalayan salt)

  • 1 heaping teaspoon of organic cinnamon

  • About half a bag of Quick-Cooking Organic Oats (quick cooking are chopped into smaller pieces. You can use regular whole oats, but they’ll be a little more work to chew if someone has severe ME)


  • Mash bananas with oil, nut butter and seasonings

  • Once blended, begin to slowly add and mix in oats. Continue adding until mixture starts to become difficult to mix (use a wooden spoon). You want it to be nearly dry, but not dry.

  • Line the bottom of a baking pan, or a cookie sheet with a lip, with foil and spray with cooking spray, or oil lightly

  • Push the mixture into the pan and spread out evenly so that it’s about ¼” thick. Press all over until it’s consistent and smooth (I use my hands and then smooth with a rubber spatula) – This is the hardest part of the process for me; it takes a few minutes.

  • Bake until the edges are golden brown (see photos) – about 20 minutes.

  • While still warm, cut into bars but don't remove. Cut into 4 long rows by 3 wide for bars (shown) or 4 wide for squares (I use the end of a metal spatula and just press down, versus dragging a knife.

  • Remove when cooled.

  • Freeze in an air-tight container. Toast enough to thaw before serving.

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