When this post goes live, I’ll be on a plane to Thailand!
Well, I’ll actually be on a plane to another city in China, BUT the flight after that will be taking me to Thailand. Yeah, I’m pretty stoked.
Thailand has been on the top of my travel list for a couple of years now. Warm weather. ALL the Fruit. Thai food. Beaches. Friendly people. Count me in! What’s even more exciting is that Brett and I won’t just be going to Thailand, but are also planning to visit Vietnam and Cambodia. We’ll start out in Thailand for two weeks for a couple of conferences and then the next two weeks are up in the air, but we hope to hop over to other near-by countries. One of the reasons we’ll be traveling for so long is because Chinese New Year is in early February and no one will be working or going to school during that week, including our language teacher and us!
Brett and I are also realizing (haha!) that we’ve almost been married three years and we aren’t getting any younger. While we’re still not quite ready to have kids, we know we eventually want to expand our family. When that happens (if that happens), traveling will be a lot harder to do, so we want to take advantage of this season. Plus, it’s so cheap and easy to travel throughout Southeast Asia, we couldn’t help to tack on a few more countries after our conferences in Thailand are over. We actually don’t even have any set plans for the second half of our trip, but just plan to make plans as we go. Unlike our trip to India and Nepal, however, I WILL be taking my DSLR, so expect to see lots of pictures when I get back!
Have any of you ever been to Thailand, Cambodia or Vietnam?! I’d love to hear about your experiences! What cities did you go to? What was the best food you ate? What do you recommend? Let me know!
Another thing you can bet on when you read this post is that I’ll have a tupperware full of these 5 Ingredient Adaptable Granola Bars in my backpack. I can’t tell you how many times I’ve made these bars or the number of combinations I’ve created. They’re so easy to make and adapt and they travel wonderfully. Every time I go on a trip, I make a batch of these to take with us. They come in so handy on the plane or when hungry hits but don’t have access to plant-based or healthy food. They also last forever out of the fridge (at least that’s my experience!) I’m usually still eating these two weeks into traveling and they still taste great.
Basically, these 5 Ingredient Adaptable Granola Bars are PERFECT!
Like I mention in the recipe notes, two of my favorite combinations are cashew butter with dried apricots and peanut butter with cacao nibs. Whatever mix-ins you choose, just make sure you chop them fairly fine so that your bars can hold together well.
Let me know if you try out these 5 Ingredient Adaptable Granola Bars and what nut butter, sweetener, and mix-ins you use! Leave a comment or tag #theconscientiouseater on Instagram so I can see your creation!
- 1¾ cups quick oats
- ½ cup ground flaxseed
- Scant ½ cup mix-ins (see notes!)
- ½ cup nut butter
- ½ cup liquid sweetener (agave, brown rice syrup, maple syrup, or honey, if not vegan)
- In a large bowl mix the oats, flaxseed and mix-ins until combined.
- Add in the nut butter and liquid sweetener and stir well until a sticky, uniform dough forms. Feel free to use your hands!
- With damp hands, pour the dough onto a silicone baking mat or parchment paper and flatten it into a square about ¾ inch thick. (You can also use an 8x8 pan.)
- Place the flattened dough into the refrigerator for about ½ hour. Remove and cut into squares or rectangles.
- Store in the fridge.
Two of my favorite combinations are cashew butter with dried apricots and peanut butter with cacao nibs.