My mum learned early on to carry crackers with her wherever she went. Really, it was an act of self-preservation. My dad and I suffered from a condition called non-glucose-grumpus. Yeah, no food...low blood sugar...GRUMPY! Out came the crackers - preferably the cellophane-wrapped double packs of saltines. It was enough to calm Sir Grump-a-lot and his daughter until the next meal could be found.

Now I am very careful not to miss a meal. The day stay starts with something substantial enough to re-fuel me after a workout and to hold me through until the next meal. Typically that's something like a Healthy Yogurt Parfait with Blueberries & Granola or a Frittata with Artichoke & Tomato. When I'm in a hurry, I grab something quick and easy like these granola bars, made flavorful with dried mango, hazelnuts and ground ginger.

I shared my first version of low fat granola bars several months ago. They were also low sugar, only sweetened with some mashed banana. If you can find dried mango that's not sweetened, this current version can also be deemed very low in sugar. If you can't find the unsweetened version, these will still contain far less sugar than any granola bar you can buy at the grocery store.

These granola bars are soft and chewy rather than crispy, and are truly satisfying. They are at their best when chilled and left to rest in the fridge before eating.

The recipe:
Preheat oven to 350 degrees.
Line a 8- by 8-inch baking pan with parchment paper, with about 1 inch of parchment paper overlapping the sides.

Spread out the oats and chopped hazelnuts on a baking sheet. Place in the oven until they are lightly toasted, stirring occasionally, 6 to 8 minutes. Watch carefully so they don't burn.

In a medium bowl, mash the bananas with the back of a fork. Stir in applesauce until combined.

Transfer the oats and hazelnuts to a large bowl and stir in dried mango, ground flax seed (flax meal), ground ginger and salt.

Stir the banana mixture into the oat mixture until well combined and starting to clump together. Transfer to the prepared baking dish and press down evenly.

Bake until the bars are golden brown and starting to separate from sides of the pan, about 30 minutes. Let cool on a wire rack for 15 minutes.

Use the parchment paper to lift the bars out of the pan. Let cool to room temperature, then cut into bars.

Cover and refrigerate for at least 1 hour before serving. Store in an airtight container in the refrigerator.

Other healthy snack recipes:
No-Bake Energy Bites (Carrot Cake)
Banana Blueberry Muffins
Low Fat Granola Bars with Banana, Cranberries & Pecans

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Low Fat Granola Bars with Mango, Hazelnut & Ginger Recipe

These soft, tasty granola bars are low in both fat and sugar. They are great for an on-the-go breakfast or a healthy afternoon snack.

5 from 1 vote

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: Granola Bars

Prep Time: 10

Cook Time: 38

Resting Time: 1 15

Total Time: 2 5

Servings: Bars

Calories: 135kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

2 ⅓ cups old-fashioned oats
½ cup chopped hazelnuts
2 large ripe bananas
½ cup unsweetened applesauce
½ cup chopped dried mango
1 tablespoon ground flax seed or flax meal
¾ teaspoon ground ginger
¼ teaspoon salt

Instructions

Preheat oven to 350 degrees.
Line a 8- by 8-inch baking pan with parchment paper, with about 1 inch of parchment paper overlapping the sides.
Spread out the oats and chopped hazelnuts on a baking sheet. Place in the oven until they are lightly toasted, stirring occasionally, 6 to 8 minutes. Watch carefully so they don't burn.
In a medium bowl, mash the bananas with the back of a fork. Stir in applesauce until combined.
Transfer the oats and hazelnuts to a large bowl and stir in dried mango, ground flax seed (flax meal), ground ginger and salt.
Stir the banana mixture into the oat mixture until well combined and starting to clump together. Transfer to the prepared baking dish and press down evenly.
Bake until the bars are golden brown and starting to separate from sides of the pan, about 30 minutes. Let cool on a wire rack for 15 minutes.
Use the parchment paper to lift the bars out of the pan. Let cool to room temperature, then cut into bars.
Cover and refrigerate for at least 1 hour before serving. Store in an airtight container in the refrigerator.

Nutrition

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