#1

• 175 ml (3/4 cup) of natural TVP @LesBrutes
• 60 ml (1/4 cup) of water
• 10 ml (2 tsp) of ground cinnamon
• 7.5 ml (1/2 tbsp) vanilla extract

#2

• 310 ml (1 1/4 cups) of quick-cooking rolled oats
• 125 ml (1/2 cup) of puffed cereal (e.g., quinoa, rice, millet, wheat)
• 80 ml (1/3 cup) of mini chocolate chips
• 30 ml (2 tbsp) of cocoa powder
• 30 ml (2 tbsp) of chia seeds
• 30 ml (2 tbsp) pumpkin seeds
• 2 pinches of salt

#3

• 125 ml (1/2 cup) of peanut butter or soy butter
• 80 ml (1/3 cup) of liquid honey
• 60 ml (1/4 cup) of water

1. In a bowl, mix the ingredients from block #1. Set aside.
2. In another bowl, combine the ingredients from block #2. Stir in the ingredients from block #1 and mix. Set aside.
3. Mix the ingredients from block #3 and, using a spatula, thoroughly incorporate into the reserved mixture.
4. To make 12 granola bars, pour the mixture into a 9-inch x 9-inch (23 cm x 23 cm) square pan lined with parchment paper. Press the mixture firmly into an even layer. Refrigerate for at least 1 hour before cutting. To make energy balls, simply shape the mixture into 24 small balls. You can also make half and half: 6 granola bars and 12 energy balls.

Store snacks in an airtight container for 2 weeks in the fridge or 3 months in the freezer.

Recipe and photo: Julie DesGroseilliers, nutritionist