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Coconut Almond Flaxseed Granola Bars + A FitBit Giveaway!

September 7, 2015 by hipfoodiemom 39 Comments

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Coconut Almond Flaxseed Granola Bars, plus a His and Hers FitBit Giveaway!I don’t know about you guys but I’m so excited for fall! I’ve spent a lot of time running and training outside over the summer and I’m ready for some cooler weather!

Even though I ran my half marathon just a few weeks ago, I’m still keeping my running routine going and I’ve recently incorporated His and Hers FitBit Giveaway!

 

Before we get to the giveaway, I have to share what I’ve been snacking on recently. .  these Coconut Almond Flaxseed Granola Bars! They are so easy to make and I just make a big batch and store them in the fridge or freezer (if I’m not going to eat them all within 4-5 days).

Simply throw everything into a food processor:

Coconut Almond Flaxseed Granola Bars, plus a His and Hers FitBit Giveaway!

At this point, I’ve consumed more almond butter than I care to mention. .  and I’m addicted to dates too.

Coconut Almond Flaxseed Granola Bars, plus a His and Hers FitBit Giveaway!

Pulse together and voila! You’ve got your mix! At this point, you could even make no-bake energy bites. Just roll this mix into balls and place in your fridge for about an hour. Or, to make the granola bars. .  flatten/spread the mixture on a parchment paper lined baking sheet and bake in the oven!

Coconut Almond Flaxseed Granola Bars, plus a His and Hers FitBit Giveaway!

Be sure and save the recipe below and pin!

Coconut Almond Flaxseed Granola Bars, plus a His and Hers FitBit Giveaway!

Print Recipe

Coconut Almond Flaxseed Granola Bars

For vegan granola bars, make sure you are using dairy free chocolate chips and a vegan agave light golden nectar.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Breakfast or Snack
Author: Hip Foodie Mom

Ingredients

  • 2 cups gluten free old fashioned rolled oats
  • 1 cup almond butter
  • 1/2 cup whole oven roasted almonds no salt
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup chopped dates
  • 1/4 cup organic agave light golden nectar*
  • 1/3 cup mini chocolate chips*
  • 1/4 cup ground flaxseed meal
  • 1 teaspoon cinnamon
  • 1/2 teaspoon kosher salt

Instructions

  • Preheat your oven to 350 degrees and line an 8x8 baking dish or baking pan with parchment paper and set aside.
  • Using your food processor, pulse together all of the ingredients until well combined. Remove the mixture from the food processor and onto the prepared baking sheet. Use a rubber spatula to spread evenly and gently press down.
  • Turn the oven down to 300 degrees and bake for about 25 minutes. Remove from the oven and allow to cool completely before cutting into squares. Store in an airtight container for up to a week.

Be sure to check out all of the other posts!!

Very Culinary • Foodie with Family • The Lemon Bowl • Inside BruCrew Life • All Day I Dream About Food • Hip Foodie Mom • Dinners, Dishes, and Desserts • Eats Well With Others

 

The Giveaway!!!

Open to residents within the United States only.
 

 

Disclosure: This giveaway is sponsored by all of the bloggers participating. This is not a sponsored post.

 

 

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Filed Under: Baking, Breakfast, healthy

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Meet Alice

Alice Choi from Hip Foodie MomHello! My name is Alice. Here, at Hip Foodie Mom, you will find fresh food recipes using local, seasonal ingredients. From meat dishes to vegetarian to Asian inspired dishes, you are sure to find something you like. Thank you for stopping by!

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