Puffed Wheat Almond Coconut Granola Bars Recipes

PUFFED WHEAT, ALMOND & COCONUT GRANOLA BARS

Steps:

• Preheat the oven to 350°F. Lightly grease a 9"x9" square baking dish and line with parchment leaving a little overhang for easy removal.
• In a microwave safe bowl, combine almond butter, honey, olive oil, vanilla extract, salt and microwave on high for 1 minute until bubbly.
• In a medium bowl, combine puffed wheat cereal, oats, goji berries, almonds and coconut.
• Pour almond butter mixture over the puffed wheat mixture; toss well to coat.
• Press into the prepared baking dish and sprinkle with sesame seeds, press lightly to adhere.
• Bake for 10~12 minutes or until set. Cool completely in the baking dish before cutting.

PERFECT NO-BAKE GRANOLA BARS

Steps:

• Cover a large cookie sheet with parchment paper.
• Pulse oats in a food processor just until slightly ground. Transfer to a large bowl. Repeat with flax seeds, then almonds, and finally pumpkin seeds, pulsing just one ingredient at a time.
• Add puffed rice, milk powder, cranberries, protein powder, sesame seeds, chia seeds, and shredded coconut to the bowl; mix to combine.
• Mix almond butter, peanut butter, honey, coconut milk, vegetable oil, and vanilla together in a quart-sized bowl until well combined. Pour wet mixture into the dry mixture and stir until well blended. Spread thinly onto the prepared cookie sheet.
• Place in the freezer until solid, about 1 hour.
• Remove from the freezer, dust with oat bran, and cut into 24 bars. Store in a zip-top bag in the refrigerator.