New YU Contributor Fern Langham’s Almond, Granola & Berry Bars

Our team of Contributors is growing—and it’s a diverse group of folks that you all can identify with. We have fitness experts, veteran vegans, a former Top Chef contestant, plant-based moms and crafty foodies sharing thier recipes, tips and inspiration with YU, and it’s important to represent the newbies, too.

You may remember yogi, surfer, runner, foodie, fitness and horse-lover Fern Langham and her winning recipe from the Big Kale Contest (I know I eat a version of it every few weeks). Well, she recently started her own blog and she is joining us to share more of her adventures into recipe creation with YU.

Fern grew up on a lake in upstate New York, and has always found the water to be a place for finding energy and balance. She’s an energetic and inspiring resident of New York City, who has found a new passion for preparing highly nutritious meals to compliment her healthy fitness regimen. After 25 years of eating fast, highly processed food—the typical American diet—she has found a new love for nutrition and cooking. In the last year, after struggling with persistent health issues undiagnosed by doctors, she has made enormous efforts to educate herself about health and wellness and recently began chronicling her progress toward living a cleaner life on her blog—Surf Yoga Run Live.

Embarking on Yoga Teacher Training in October 2012, Fern aims to help others find awareness of their self—helping them to overcome challenges they face both on and off the yoga mat. Fern’s approach towards yoga helps each and every one of us discover our limitless potential and live the best possible lifestyle. And in order to feel better, we must first be better. She’s going to share some of her tips and discoveries with YU along the way. Let’s start with a scrumptious gluten-free No-Bake Almond Granola & Berry Bar recipe shall we?

Fern says: I was inspired to make these no bake bars when I was buying one bar every day for $4 at my local organic juice bar. I have one of these babes for breakfast every morning with my protein smoothie and it keeps me full until lunchtime! The nut butter in these bars is a great source of protein—necessary to help rebuild and restore muscles and give you energy to start your day. The seeds and berries in these bars provide plenty of nutrients and vitamins, essential for a healthy, active body. Preparation time is only 30 minutes, and most of that is waiting for the mixture to set before cutting them into bars. And the best part is, I’m saving money and time—no need to run to the juice bar when I can make a batch of these for the week.

Unbleached parchment paper
Baking sheet
Medium glass baking dish—9″ round or rectangular
Large sauce pan
Silicone spatula

Try to buy everything organic. Here’s why.
1 cup almond butter (sub cashew or sunflower seed butter)
1 cup brown rice syrup
3/4 cup raw chopped walnuts (or raw almonds)
1 cup dried berries (goji, raisins, cranberries, golden berries)
1/3 cup seeds (hemp seeds, pumpkin seeds, chia seeds)
3 cups puffed brown rice cereal
1/2 tsp fine ground sea salt

Gluten-Free Granola
1/3 cups Gluten-Free Rolled Oats (not instant oatmeal)
1/2 tsp fine ground sea salt
4 tablespoons of maple syrup


Prepare some Gluten-Free Granola with these simple steps.
1. Preheat oven to 350°F.
2. Line 9″ x 13″ baking sheet with unbleached parchment paper.
3. Mix rolled oats with 1/2 tsp sea salt and maple syrup.

Spread out in a single layer on parchment-lined baking sheet.

4. Bake in oven for 7 minutes, remove, then stir the oats to ensure both sides are toasted evenly.

Bake for another 7 minutes or until golden brown. Be careful not to burn the oats. Remove from heat, stir well, and allow to cool completely.

Now let’s make some bars.

1. Line baking dish with unbleached parchment so it extends up the edges at least 2″—allows for easy removal of bars once set.

2. In large sauce pan, add brown rice syrup…

… and heat on medium low heat until bubbles begin to form (approximately 3 minutes)…

… then add the almond butter and stir until mixed consistently with the rice syrup.

3. Measure your dried fruits…

…and walnuts…

… chop walnuts if they aren’t already chopped…

Toss together remaining dry ingredients in a large bowl.

4. Remove syrup from heat and add to large bowl with all dry ingredients, including granola—stir until well combined.

5. When mixture is cool enough to handle, yet still pliable, either with wet hands (or a silicone spatula) press into the prepared baking pan and allow to cool completely.

6. When the pan has completely cooled, lift out parchment and cut bars into desired size and shape.

Wrap bars individually (otherwise they may stick together) in unbleached parchment for a perfect on-the-go treat.

Keep refrigerated (up to 1 week) and when ready to eat, allow just a few minutes to thaw out to room temperature.

Stay connected with Fern:
Surf Yoga Run Live

Twitter: @surfyogarunlive
Facebook: SurfYogaRunLive

Do you like this recipe?
Be a doll and Tweet about it, Pin it and/or share it on Facebook
(I bet some folks out there in the world will be thankful you did).

And because I love YU…

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Comment Rules

  1. monica

    what can be used instead of brown rice syrup?

    • Heather Crosby

      Hi Monica~
      You can try maple syrup. Let me know if it works!

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