Almond Butter Granola Bars Food

NO BAKE ALMOND BUTTER GRANOLA BARS

Steps:

• In a large bowl, combine rolled oats and puffed rice cereal; set aside.
• In a small saucepan on medium-high heat, whisk together coconut oil, brown sugar, almond butter and honey and bring to a boil. Lower the heat to medium-low, continually whisking, and allow mixture to simmer for about 2 minutes. Remove mixture from heat and stir in the vanilla extract.
• Pour mixture over the dry oat mixture and fold together so everything is evenly coated. Stir in one tablespoon of chocolate chips and transfer to a prepared 9×13-inch baking dish lined with parchment paper.
• Press granola mixture firmly into the baking dish (I used extra parchment paper to press down to avoid granola from sticking to my fingers) and sprinkle remaining chocolate chips over top along with a pinch of sea salt. Cover and refrigerate for two hours.
• Remove from refrigerator and lift the parchment paper so the bars are easily removed from the baking dish. Cut into 18 bars and store at room temp individually wrapped in plastic wrap or freeze for later.

ALMOND BUTTER GRANOLA BARS

Steps:

• Preheat oven to 325 F.
• In a medium saucepan, combine almond butter, honey, butter, and vanilla over medium-low heat. Cook and stir until smooth and until butter melts.
• In a medium bowl, combine oats, almonds, cinnamon, cocoa powder, nutmeg, and salt, and mix together. Pour liquid mixture on top and stir to combine until fully incorporated and the oats are all coated with the liquid mixture.
• Transfer mixture to a parchment-lined 9x9-inch casserole dish or baking tray and firmly press mixture into the pan using a spatula or the back of a glass. Make sure it is packed very tightly and evenly.
• Bake for 20-25 minutes (add an additional 5-10 minutes for crunchier granola bars). The granola bars are done once the edges have browned and pulled away from the sides.
• Remove parchment paper from pan and cool completely on a wire rack. Slice into 12 rectangular bars.
• Store granola bars at room temperature in an airtight container.

ALMOND BUTTER GRANOLA BARS

Steps:

• Preheat the oven to 350 degrees.
• In a large bowl, mix the oats, cherries, and dry milk.
• In a small sauce pan, combine the honey, almond butter, and almond extract. Turn on low-heat and stir until ingredients are combined. If the mixture looks particularly thick, you may need to add a few tablespoons of vegetable oil.
• Pour the honey-mixture over the oat mixture, and stir until all ingredients are moist.
• Spread the mixture into a greased 9x9 pan and bake for 20 minutes.
• Cut into bars after they've cooled. Store in an air-tight container.