I’ve been trying to bake and stock pile snacks and treats for when I have this baby, but do you have any idea how hard this is when you reside with the worlds hungriest teenage boy?
A little note on Nolan… As most may already know, he is a great kid, he makes us extremely proud parents regularly in school, sports and now watching how great he is with Wylder. Nolan made the cut for a select BC football team and will be playing the big game at the end of May in Lethbridge. Since we got home from Maui in January, he has been waking up at 5am almost every morning to train because he has decided he wants a football scholarship more than ever and he is still going strong! Not to mention, he is also getting strong…the boy gained 20lbs of muscle in two months! I suppose that will happen when you train 2-3 times a day. He also competed in the Crossfit Open and placed 5th in Western Canada which is really good for a guy who basically did most of the moves for a first time when he did the weekly workouts. Do you maybe get why I can’t keep food in the house uneaten? It’s a brutal cycle being almost 9 months pregnant and so tired my legs feel like they weigh 100lbs and each after standing for too long in the kitchen. A dirty little secret, sometimes I think about hiding food just so it doesn’t keep disappearing…this might be a brilliant plan!
I’ve been going back in my archives and making goodies I used to make but had stopped baking because we had been trying so hard to eat Paleo. However, since I am trying to fill a bottomless pit (aka Nolan’s stomach), I’ve resorted to anything really to just feed the beast and keep the peace!
These granola bars are delicious! In the average home, they’ll last more than two days unlike in mine… Hope you enjoy!
- 1 cup peanut butter
- 1/3 cup butter, softened
- 1/2 cup maple syrup
- 1/2 cup coconut sugar
- 1 egg
- 1 tsp vanilla
- 1/2 cup raisins
- 1/3 cup wheat germ
- 3 cups rolled oats
- 1 cup chocolate chips (I use Enjoy Life chips)
- 1/2 cup sunflower seeds
- 1/3 cup unsweetened coconut
Preheat oven to 350. Cream first 6 ingredients, add rest. Press into greased 9 x 13 pan. Bake for 20-25 minutes then cool and enjoy!