I know, it sounds a little odd: spinach? In a granola bar? The good news (unless you love spinach in your treats) is that you really can't taste the spinach, though there are 2 big handfuls in the recipe. For an even healthier version, swap out the two tablespoons of maple syrup with 2 additional tablespoons of nut or seed butter.
These are also very portable as they hold together well. Pack some in a ziploc or my toddler mom recommendation: a zippered reusable snack bag (Ivy loves to gnaw on bags so the fabric one is safer than a plastic one for her to nibble at when we are on the go). I like to let the girls work on their dexterity and open and close their own little bags of these bars chopped up. This is a twofold success: they eat more healthy foods, and they stay busy and quiet with their own little zippered bags. Can you tell I'm obsessed?
From personal experience, these spinach bars are also great after a workout like a spin class when you're weak and exhausted yet still have hours to go until nap-time ;)
Spinach Granola Bars
1/2 cup almond flour
1 cup gluten-free oats
1/2 cup gluten-free oat flour
2 teaspoon maca (optional)
1 teaspoon baking powder
1/4 teaspoon salt
2 handfuls spinach, ripped into tiny pieces
2 TBSP unsweetened sunflower seed or nut butter
2 TBSP coconut oil
2 TBSP pure maple syrup
1-1/2 teaspoon vanilla extract
up to 1/4 cup water as needed
1. Grease a 8" pan with coconut oil or line with parchment paper (this unbleached eco-friendly comes in the perfect size for 8-9" pans).
2. Mix the dry ingredients together, then melt the oil and sunflower seed or nut butter together. Whisk in vanilla and maple to the wet ingredients, then add to the dry, stirring well. Add water if mixture is too dry.
3. Press mixture into the bottom of the prepared pan.
4. Bake at 350 degrees for 15-18 minutes, then let cool and set for 10 minutes and serve warm or cool.