Almond Granola Bars Food

ALMOND GRANOLA BARS

Steps:

• Line an 8-inch pan with parchment paper.
• In a large bowl, combine the oats, almonds (coarsely chop these if desired), rice krispies, oat flour, and salt. Add cinnamon if desired.
• In another bowl, mix together the honey, vanilla, and almond butter until well combined.
• Mix wet and dry ingredients until the mixture is well combined. If the mixture seems too wet, add in a few more oats as it needs to be drier for firmer bars.
• Press the mixture into the prepared pan and pack down the mixture well. Really pack it down as this is what will hold the bars together. I use the bottom of a cup to press mine down.
• Cover and place in the fridge overnight.
• Remove from the pan and slice with a very sharp knife. Keep the bars wrapped individually in the fridge.

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.

CHOCOLATE ALMOND GRANOLA

Steps:

• Roughly chop the dates and add into a blender along with the boiling water. Cover and set aside to soak for 20 minutes.
• Preheat your oven to 300 degrees F (150 degrees C) and lightly grease a large, rimmed baking sheet with cooking spray.
• Add the almond butter, cocoa powder, maple syrup to taste, oil, vanilla and salt to the blender and blitz until smooth (a few bits of dates is totally fine).
• Stir the oats and almonds together in a large bowl and add the cocoa mixture. Mix very well until evenly combined, then transfer to the prepared baking sheet. Spread the mixture into an even layer and bake until crisp and crumbly, stirring about halfway through, 50 minutes to 1 hour.
• Cool the granola to room temperature, then break any large chunks up and transfer to a resealable container and store at room temperature for up to 1 month. Serve with milk, on yogurt or enjoy out of hand.

BUTTERSCOTCH ALMOND GRANOLA BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a large bowl, mix together the oats, sweetened condensed milk, butter, coconut, almonds, butterscotch extract and butterscotch chips with your hands until well blended. Press flat into the prepared pan.
• Bake for 20 to 25 minutes in the preheated oven, depending on how crunchy you want them. Lightly browned just around the edges will give you moist, chewy bars. Let cool for 5 minutes, cut into squares then let cool completely before serving.

CHERRY ALMOND GRANOLA BARS

Steps:

• Pre-heat the oven to 350.
• Spread the oats and almonds on a baking sheet and toast in the oven for about 10 minutes, stirring them occasionally to make sure nothing burns. When they're nice and nutty-smelling and light brown, remove from the oven and let them cool until they're cool enough to be touched. Leave the oven on, you'll be using it again soon!
• Add oats and almonds to a large mixing bowl along with the cherries and flax seed. Drizzle the honey over the dry mixture and stir until just combined.
• Warm the almond butter in the microwave or in a double boiler until it is melty. Pour the almond butter into the oat mixture, add the almond extract, and stir to combine everything. The mixture should be moist and crumbly, but not soggy or dry. If you find it too wet, add some oats or flax seed. If it's too dry, add honey or almond butter a teaspoon at a time.
• Once you've got the texture right, butter a 9x13 pan and press the mixture into it. I coat my hands with some oil so that I can really pack the oats down without anything sticking to my hands.
• Bake for approximately 20 minutes. The bars are done when the top is a light golden-brown and the edges are slightly darker.
• Allow to cool to room temperature, then cut into squares or bars. Enjoy!