Matcha Granola Bars Recipe
School started less than a month ago and I’m already out of ideas for healthy, portable snacks and lunches! Coming up with new things that the family will actually eat is exhausting, and with ‘nut free’ classrooms, and lots of friends with dairy, gluten, and other sensitivities, it’s extra hard to find wholesome and filling snacks that everyone can eat. I was excited to try these bars – packed with antioxidants from the matcha and blueberries, and with lots of the protein from seeds (pumpkin and sesame) instead of peanuts or tree nuts. Oats and rice are naturally free of gluten (choose certified GF if you’re serving someone with severe sensitivities or celiac), and the bars don’t contain dairy. They can even be made vegan by subbing in rice syrup for the honey! The vibrant green color of Yu Matcha is fun and goes well with the pumpkin seeds, but you can easily substitute any kind of nut and nut butter for some variety, if allergies aren’t a concern. For those that are sensitive to caffeine try our Decaffeinated Matcha.
Learn More: The Yu Decaffeination Process
After cooling and cutting these bars, they stay fresh in the fridge for up to 2 weeks – an after school/running out the door to soccer/Mom-what’s-for-breakfast-lifesaver! These are the perfect on-the-go nutritious snack, with some added energy!
>> Try Our: Matcha Granola and Goji Berries Recipe
