Almond Granola Bars Recipes

HOMEMADE HEALTHY GRANOLA BARS

Steps:

• Roast the almonds*, sunflower seeds and oats for about 12 minutes at 170ºC. Keep an eye on them, so they don't burn. If you prefer a more golden crispy texture, then roast them a couple minutes longer. *
• While the nuts are roasting, mix the honey**, almond butter and (optional) protein powder.
• Add the roasted nuts and seeds and mix well. Add a bit more honey ( or your liquid sweetener of choice) if the mixture is not mixing well. ***
• Cover a small tray or square bowl with parchment paper and spoon in the granola bar mixture, adding the chocolate chips**** and spreading/flattening for an even layer. See how to do it on the video on the blog.
• Place in the fridge for 30 minutes to solidify.
• When the granola mix is chilled, cut into even-sized rectangular bars. Keep in the fridge for a week or in the freezer for 2 months. I store mine in an airtight glass container with parchment paper between the layers, so they don't stick together.

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 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.