These granola bars are so easy to make and are a staple in my snack drawer. They taste as good as any purchased granola bar. My brother weined himself off of purchased granola bars because of the crazy ingredients they contain, and when I made these for him, he wanted more. That's success! The bonus of these granola bars are there are no hidden ingredients, and they can easily be adapted to gluten free diets. You can also create a different version based on what you have in the pantry.
Don't have almond butter? Use peanut butter, cashew butter, sunflower butter, etc.
Don't have honey? Use brown rice syrup, agave, or maple syrup.
Don't have raw cane sugar? Use brown sugar or coconut sugar.
Don't like cranberries? Swap any dried, chopped fruit that you want.
Really, the possibilites are endless.
For the record, Jack gives these two thumbs up. He said (with a very full mouth), "Yourth are tho muh bettuh." Translation: these granola bars are awesomelicious.
*TIP: Make sure to really PRESS the mixture firmly in the pan. I use the back of a measuring cup to smooth and really press the mixture together in the pan as this is what makes the bars keep their shape.
Almond Honey Power Bars
(recipe lightly adapted from here)
1 cup old-fashioned rolled oats (or gluten free oats)
1/4 cup sliced almonds
1/4 cup sunflower seeds
1 cup unsweetened puffed cereal (rice, wheat, millet, kamut, etc.)
1/2 cup golden raisins
1/2 cup dried cranberries
1/4 cup creamy almond butter
1/4 cup organic raw cane sugar
1/4 cup honey
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Preheat oven to 350°F. Line an 8-inch-square pan with parchment paper.
Spread oats, almonds, and sunflower seeds on a large, rimmed baking sheet. Bake until the oats are lightly toasted and the nuts are fragrant, shaking the pan halfway through, about 10 minutes. Transfer to a large bowl. Add puffed cereal, cranberries, and raisins; toss to combine.
Combine almond butter, sugar, agave, vanilla and salt in a small saucepan. Heat over medium-low, stirring frequently, until the mixture bubbles lightly, 2 to 5 minutes.
Immediately pour the almond butter mixture over the dry ingredients and mix with a spatula until no dry spots remain. Transfer to the prepared pan. Lightly coat a small square of foil with cooking spray or the back of a measuring cup, and use it to press the mixture down firmly to make an even layer. Cool on the counter; cut into 12 bars using a sharp knife.
Cut into 12 bars: 4 Weight Watchers PointsPlus
Cut into 16 bars: 3 Weight Watchers PointsPlus