I don’t know about you all, but I find myself CONSTANTLY running around from thing to thing to thing. No matter how busy life is at the moment, I’m always thinking about (or in reality, running a teensy bit late to) wherever I have to be next.
Life is ironic because I JUST got done with finals and I’m now on summer vacation… but somehow I’m still in busy mode! Needless to say, convenience foods like granola/protein bars, prepackaged snacks, and fruits that come in their “own packaging” like bananas and apples come in handy.
Recently I’ve been learning about the benefits of fiber for your system. According to this Guide About Fiber, fiber helps regulate digestion, clear up your skin, and keeps you full. I can account for literally ALL of these bonuses of FIBER when I purposefully try to incorporate more of the good stuff into my daily routine with fruits, whole grains, legumes, and (as always) lots of veggies.
An added bonus of a high fiber diet incorporated into a vegan diet is that high fiber foods are often higher in protein. For instance, whole wheat bread has much more protein than white bread (And NO, multigrain does not mean the same things as whole wheat, friends).
Lately as I’ve been adding more fiber into my diet I’ve been quite disappointed by the vegan selection of snack-type bars available for on-the-go situations. It’s not that there AREN’T options what-so-ever, but I feel like the PROTEIN bar selection that we have available is just so vast that I had my hopes set too high. Alas, everything is usually better homemade anyway…
and MAN DO THESE BARS PROVE IT! (Side note, why does that expression use a male term? I’m officially changing it to female terminology, just watch.)…and WOMAN DO THESE BARS PROVE IT! (hehe).
I love these bars because they’re…
and last, but certainly not least, versatile AF. (You can throw some chocolate chips in there, add some raisins…Maybe even add coconut. Go CRAZY! You deserve it.)
Overall, these babies get a big ol’ HECK YEAH in my book! Let me know if they get a HECK YEAH in your book, too by commenting below or sharing your recreations on Instagram. Tag me at @cookwithcourt and #cookwithcourt to get me in on the goods!
And don’t fret, friends! If these Cinnamon and Apricot Baked Granola Bars don’t sound like your jam, some other high fiber recipes on the blog are these Healthy Vegan Sugar Cookies, this Roasted Carrot Hummus, and my FAB (if I do say so, myself) Better than Grandma’s Vegan Oatmeal Cookies.
Cinnamon and Apricot Baked Granola Bars (High FIBER)
- 1/4 cup packed/ pitted dates
- 1/4 cup ground flaxseed
- 1 tsp vanilla extract
- 1/2 cup water
- 1/4 cup psyllium husk
- 1 cup puffed grain (I used rice)*
- 1/2 cup oats
- 1/4 tsp salt
- 1 tbsp cinnamon
- 1/3 cup dried apricots, chopped (about 9 total)*
Preheat oven to 350 degrees farenheight. Line a 9 by 5 baking pan (or similar bread pan) with parchment paper or spray with cooking spray. To a food processor or high speed blender, add dates, flaxseed, water, and vanilla extract. Blend on high for about one minute till combined, scraping down sides if necessary.
Add psyllium husk, oats, salt, and cinnamon and blend on medium until incorporated. Scrape down the sides of your food processor and repeat the process.
Stir in the dried apricots to the mixture by hand, reserving some to sprinkle on top. Place in oven and bake for 20-23 minutes. Let cool completely in pan (at least an hour), as this completes the baking and solidification process. Enjoy!
*I would use a small, unsweetened grain here, like rice kamut, or millet. Make sure that the grain is puffed, like the cereal version of the grain.(Even cheerios would work!)
**Can substitute with other dried fruit like raisins, raisins, etc.