fine dining experience

Granola Bars

This recipe can be made without the corn syrup, but it will result in bars that are firmer, less chewy, and a bit crumblier.

Ingredients

  • 1 1/2 cups old fashioned oats
  • 1/2 cup oat flour (or 1/2 cup old fashioned oats pulsed in a food processor until finely ground)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup raw almonds, rough chopped
  • 3/4 cup raw pumpkin seeds
  • 1/2 cup dried cherries
  • 1/2 cup unsweetened coconut flakes
  • 1/3 cup creamy almond butter
  • 1/3 cup coconut oil
  • 1/2 cup honey
  • 2 tablespoons corn syrup
  • 2 teaspoons vanilla extract

Directions

Preheat oven and prepare baking pan:

Preheat the oven to 325°F.

Line a 9x9 inch baking pan with parchment paper, leaving enough overhang on 2 opposite sides to form a “sling.” You will use the overhang to lift the bars out of the pan once they have cooled.

Combine the dry ingredients:

In a large bowl, stir together the oats, oat flour, salt, and cinnamon until well combined.

Prepare the mix ins:

Add the chopped almonds, pumpkin seeds, chopped dried cherries, and unsweetened coconut flakes or 2 1/ 2 cups of mix-ins of your choice to bowl with oat mixture.

Simmer wet ingredients:

In a small saucepan over medium heat combine the almond butter, coconut oil, honey, and corn syrup using a heat proof spatula.

Bring to a simmer, stirring occasionally. Continue to simmer for 1 minute, stirring constantly to ensure the nut butter does not burn. Remove from heat and stir in the vanilla extract.

Combine and shape granola bars:

Pour the wet ingredients over the oat mixture. Use a rubber spatula to combine until everything is fully coated.

Transfer the granola mixture to the parchment-lined baking pan. Place a piece of parchment paper on top of the mixture and use your hands to spread and press it evenly into the pan. Using the bottom of a cup, firmly press the mixture down until it is even, flat, and compact. Remove the top piece of parchment.

Bake granola bars:

Place the bars in the oven and bake until the edges just begin to turn golden brown, about 25 minutes.

Chill:

Remove pan from the oven place on a cooling rack for about 30 minutes. Then transfer the pan uncovered to the fridge for another 30 minutes

Cut and enjoy:

Use the parchment sling to transfer the granola to a cutting board. Using a chef’s knife, cut into 12 bars (one cut down the center and 5 cuts across).