Honey Almond Granola Bars
Adapted from EatingWell.com
- 1 C. old-fashioned rolled oats
- 1/4 C. slivered almonds
- 2 Tbsp. sunflower seeds
- 2 Tbsp. pumpkin seeds
- 1 Tbsp. milled flaxseed
- 1 Tbsp. sesame seeds
- 1 C. unsweetened whole grain cereal (I used Kashi Go Lean Honey Almond Crunch)
- 1 C. assorted dried fruits (raisins, cranberries, cherries, apples, etc.)
- 1/4 C. creamy almond butter
- 2 Tbsp. raw or brown sugar
- 1/4 C. honey
- 1/2 tsp. vanilla extract
- 1/8 tsp. almond extract
- 1/4 tsp. salt
Preheat oven to 350 degrees Fahrenheit. Coat an 8" square baking pan with cooking spray and set aside.
Spread oats, almonds, sunflower seeds, pumpkin seeds and sesame seeds on a large, rimmed baking sheet (no need to grease). Bake 8-10 minutes, shaking pan halfway through, until everything is lightly toasted and fragrant. (Keep an eye on it after the first 5 minutes because it can burn quickly. Better to under-toast than char.) Set baking sheet on rack to cool slightly.
After a few minutes, transfer toasted ingredients to a large mixing bowl and toss with the milled flaxseed, cereal and dried fruit.
In a small saucepan, combine almond butter, sugar, honey, vanilla and almond extracts and salt. Heat at or just above medium, stirring frequently, until the mixture bubbles slightly.
Immediately pour the liquid mixture over the dry ingredients in the bowl and stir with a spatula until no dry spots remain. Transfer the granola mixture to the greased 8" pan and use the spatula to press the granola firmly into an even layer. (If this doesn't work well for you, you can also wait until the granola cools enough to handle, lightly coat your hands with oil and press with your hands.
Refrigerate 30-60 minutes and cut into 8 bars. I store mine in the fridge to keep the bars firm.