Sweet n’ Salty Trail Mix Bars

I now have created a new category on my website under the Recipes tab…

Snack Attacks!

Cheesy, it’s true, but I don’t do serious. 😉 Okay, well maybe sometimes.

The whole purpose of this new tab is for when your hungry but you just don’t know what to eat (I find myself in this predicament a lot.). Then you either decide to just let the hunger surpass or you raid the whole kitchen! Behold: Snack Attacks! 

Whenever you need something simple and satisfying, i’m your gal.

I have really gotten the hang of sounding like a sales lady. Not sure if this is a good or bad thing. I guess I have something to fall back on if being a lawyer doesn’t work out! 😉 Or a chef for that matter, but I make a serious mess in the kitchen, it’s like war all over again in the presence of my own home. Not that pleasant.

But you know what is pleasant…

These amazing granola bars!


You can always count on me to find a hook. 😉 And overly use the wink-y face emoticon. 😉

How good do these look!?

Unfortunately I cannot take all of the credit for these. I was inspired by the uber-tasty (yes I just used the word uber…is that even a word?) ‘glo’ bars from Angela of Oh She Glows! I made a few tweaks to suit my preferences and they are satisfying and perfect for a snack attack.

If I keep typing any longer and let my mind run wild, we will never get to the recipe. That would be very unfortunate.


To satisfy all your sweet and salty needs.

Makes 12 bars

gf, vegan, refined sugar free

Adapted from Oh She Glows


-1 1/2 cups rolled oats

-1 1/4 cups brown rice crisp cereal

-1/4 hemp seeds

-1/4 cup sunflower seeds

-2 tbsp. pumpkin seeds

-2 tbsp. chia seeds

-1/4 cup unsweetened shredded coconut

-1/4 tsp. fine grain sea salt

-1/2 tsp. ground cinnamon

-1/2 cup pure maple syrup (or agave)

-1/4 cup almond butter (use sun butter for a nut-free version!)

-1 tsp. pure vanilla extract


Line a 9 inch square pan with two pieces of parchment paper (one going each way). In a large bowl combine all dry ingredients and mix throughly. In a small saucepan combine the almond butter, maple syrup on medium-low heat and once the mixture begins to bubble, turn off the heat and stir in the vanilla. Pour the mixture over the dry ingredients. Stir very well until everything is evenly coated with the liquid. Transfer the mixture to the pan and set in the freezer for 10 minutes. After, lift the sides of the parchment paper and slice evenly into 12 bars. Wrap each bar individually in tin foil and leave for up to 2 weeks in the refrigerator.

Have a delightful day,


Share your thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s