These protein-packed, gluten free and vegan snack bars are perfect for brown bagging or stashing in your car for a quick snack.Whenever we travel, I try to make at least one homemade travel snack to offset the inevitable splurges that take place during vacation. If you’ve ever flown across the country with a toddler on your lap, you know just how important a well-stocked purse can be for the sake of your fellow travelers.
At close to 8 months pregnant, I was unable to hold the little man on my lap so I must give a huge shout out to my hubby who held him on all 4 flights to and from Boston! It was our 8th and final free flight before he turns two and we have to start buying him a seat. Hey, we got our monies worth from the airlines!
As I’ve mentioned before, Boston is where I spent 9 years of my life attending college, falling in love with my husband and later starting my career in the hospitality industry. It was a dream come true to bring our son back for the first time. This photo of him looking out at the city makes my heart swell.
Isn’t Copley Square beautiful? During college I used to intern at the Boston Convention and Visitors Bureau nearby and would have lunch in this park on warm days.
One of the main reasons we visit Boston as much as possible is to see my husband’s family including my adorable nephew (right) holding hands with his cousin, my son. Who isn’t happy to join their cousin for breakfast at Village Pancake House?
The other reason we went to Boston was so that I could attend my best friend’s bachelorette party. Baby number 2 put a major crimp in plans for me to stand in her wedding next month. Side Note: It’s too bad my son didn’t take a liking to her….
One of the best days of our vacation took place in Rockport, a quintessential coastal town about 20 miles north of the Boston. We enjoyed fried clams, lobstah and soaked up plenty of sea water and fresh air. It was glorious.
We are now back home in fall “back to school” and back to work mode. While my little guy isn’t heading off to school every day, it is certainly a busier time of year which is why I love having healthy snacks like these Banana Nut Chia Power Bars on hand. I know you will love them too.
No fork required.
- Serves: 12
- Serving size: 1 bar
- Calories: 185
- Fat: 8.8 g
- Saturated fat: 1 g
- Unsaturated fat: 7.8 g
- Trans fat: 0
- Carbohydrates: 25.3 g
- Sugar: 8.9 g
- Sodium: 111 mg
- Fiber: 4.3 g
- Protein: 4.4 g
- Cholesterol: 0 mg
- Pre-heat oven to 350 degrees and spray an 8 x 8 baking pan with non-stick cooking spray.
- In a large bowl, toss together oats, brown rice cereal and chia seeds.
- In a medium bowl, mash together bananas with honey, vanilla, salt, cinnamon and nutmeg.
- Add banana mixture to the oat mixture and stir until fully incorporated. Add walnuts and stir again until well combined.
- Pour bowl into the prepared baking dish and use a rubber spatula to press mixture firmly into the pan. Bake for 25-30 minutes or until lightly browned. Let cool completely before slicing into bars.
Honey is not technically vegan. To make vegan, replace with maple syrup, agave or dates.