Get the Skinny: Yummy for your Kiddie Granola Bar

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Yummy for your Kiddie Granola Bar

By Ben McLauchlin of Swerve Sweetener


Back to school time means the pace picks up, and we don’t always have time for a full breakfast or snack, and often need a quick grab-and-go breakfast, snack, or pre-workout fuel source.  Ben McLauchlin of Swerve has you covered, with an oh-so-easy recipe for DIY homemade granola bars that are rich in whole grains and heart smart fats, plus a boost of protein and zero added sugar!


Yummy for your Kiddie Granola Bar

Makes 24 servings


  • 2/3 cups dates
  • 1½ cups water
  • ¾ cup whole grain gluten free flour or whole wheat flour
  • 1 ½ cup rolled oats
  • ½ cup whey protein
  • ½ cup raisins
  • ¼ cup wheat germ
  • 3/4 cup chunky peanut butter
  • 1 cup Swerve confectioners
  • 2 teaspoon cinnamon
  • ½ teaspoon of salt
  • ½ cup chopped peanuts – or any type of nut or seed


Preheat oven to 325 degrees. Grease a jelly roll or 9 X 13 pan with coconut oil.

Put water and prunes in a pot over med-high heat. Bring to a boil, then take off and set aside for 10 minutes. Mix flour, rolled oats, wheat germ, cinnamon, and chopped peanuts in a mixing bowl, and set aside. Add prunes and water and peanut butter to a food processor, and puree until smooth. Add to the dry mixture and mix together with a spatula or bag of a wooden spoon.

Pour into the pan, and press down to spread evenly across pan. It should be ½ inch thick.

Place in oven for 25-30 minutes. Take out and cut into 24 squares. Let cool completely before removing.

Per serving: 135 calories, 5.7 grams fat, <1 gram saturated fat, 85 mg sodium, 21.5 grams carbs, 3 grams fiber, 2.5 grams sugar, 6.5 grams protein.




Want more from Molly?  Click here to sign up for Nutrition Bites, her weekly e-newsletter with links to her Get the Skinny TV segments here on WGNO, and her weekly column in|The Times-Picayune!   And you can follow Molly on Facebook, Twitter, & Instagram:  @MollyKimballRD


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