Back to School

Kids going back to school can be a challenging time for parents but not as challenging as figuring out what to feed them when they come home.

No Bake Granola Bars

Ingredients: 2 cups quick cooking oats 1 cup almond butter 1/2 cup sliced almonds 1/2 cup mini chocolate chips 1/4 cup Golden Eagle Syrup… more if needed

1/4 tsp cinnamon pinch of salt

Directions: Combine the oats, almond butter, almonds, chocolate chips and honey in a medium size bowl. Stir until well combined. Add more honey if needed to hold shape and salt and cinnamon, to taste. Line a 8×8 pan with parchment paper, allowing the paper to fall over the edges. Press the oat mixture into the pan. Place in the freezer for 45 minutes to 1 hour, or until firm. Remove paper from pan and then cut the large square in half. Then cut each half into 6 rectangles. Wrap bars individually with parchment paper or plastic wrap and store in the refrigerator or freezer.

M & M Energy Bites

1 cup dry oats 1/4 cup peanut butter

1/4 cup Golden Eagle Syrup

1/4 cup dry roasted peanuts

1/4 cup mini M&M’s

1/4 cup mini chocolate chips

dash of salt

1/2 teaspoon vanilla

Oatmeal Raison Energy Bites

1 cup dry oats

1/4 cup almond butter

/4 cup Golden Eagle Syrup

1/4 cup raisins

1/2 teaspoon ground cinnamon

dash of salt

1/2 teaspoon vanilla

Double Chocolate Chip Energy Bites

1 cup dry oats

1/4 cup peanut butter

1/4 Golden Eagle Syrup

2 tablespoons cocoa powder

1/2 cup mini chocolate chips

dash of salt

1/2 teaspoon vanilla

Instructions:

In a medium bowl, add all of the ingredients and stir to combine well. The mixture should be a bit sticky. Refrigerate for at least 30 minutes.Use a spoon to scoop about a tablespoon of the cookie ball mixture into your hand. Roll into a ball. Repeat with remaining mixture. This should make about 14 oatmeal energy balls.Store the balls covered in the fridge for up to a week, or in the freezer for much longer.

Ants on a Log

8 oz Cream cheese

2 TBSP Golden Eagle Syrup

Raisins

Celery

Instructions

Blend cream cheese and Golden Eagle Syrup together until creamy. Cut washed celery into 3 inch sections. Fill the inside of the celery with the cream cheese mixture and top with raisins.

Almond Vanilla Granola

Ingredients:

2 and 1/2 cups old-fashioned rolled oats

3/4 cup slivered almonds1

1/2 teaspoon ground cinnamon

pinch salt

1/2 cup Golden Eagle Syrup

1/4 cup melted butter

1/4 teaspoon almond extract

1 Tablespoon vanilla extract

Directions:

Preheat oven to 300F degrees. Line a large baking sheet with parchment paper or a silicone baking mat.Toss the oats, almonds, cinnamon, and salt in a large bowl. Set aside. In a medium bowl, whisk the maple syrup and coconut oil together until combined. Whisk in the almond and vanilla extracts. Pour over the oats and toss to coat. Make sure all of the oats are moistened.Spread onto the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes. Allow granola to cool completely - the air will help the granola obtain a crunchy texture.

Store this in an airtight container at room temperature for up to 3 weeks. You can also freeze it for up to 3 months