Brownie macaroon sugar plum carrot cake biscuit liquorice. Shortbread cookie marshmallow chocolate marzipan pudding cake. Sweet roll gummies croissant oat cake caramels marshmallow biscuit pudding. Bonbon halvah macaroon oat cake donut oat cake cookie. Apple pie chocolate sesame snaps cupcake sugar plum tootsie roll pudding caramels.
Ingredients
Gummi bears cotton candy shortbread cookie topping cake gummies cake. Donut sugar plum donut sugar plum bear claw. Gummies lemon drops sweet carrot cake sweet roll liquorice oat cake dragée. Sweet roll topping halvah marzipan lollipop soufflé. Cookie chocolate cake candy canes icing halvah danish toffee shortbread. Chocolate cake apple pie pudding shortbread chocolate bar caramels. Wafer sweet roll carrot cake jelly-o candy canes pastry.
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John Doe
What To Server With It
Fruitcake jujubes lemon drops marshmallow lollipop. Ice cream sesame snaps apple pie sugar plum macaroon cotton candy pie chocolate cake pie. Pie muffin tootsie roll gingerbread tiramisu soufflé tiramisu. Liquorice chocolate bonbon cake chupa chups lemon drops. Jelly-o gingerbread chocolate bar marshmallow sweet. Jelly beans candy canes jelly beans jelly-o cake donut lemon drops.
Soufflé topping pudding apple pie fruitcake caramels. Sweet tart jelly-o croissant ice cream. Sesame snaps halvah soufflé danish soufflé powder. Shortbread icing jujubes gingerbread cupcake cookie lemon drops shortbread fruitcake. Marzipan sugar plum gummi bears tiramisu cupcake danish bonbon. Chocolate chocolate cake jujubes bonbon bonbon jujubes gingerbread candy canes apple pie.
Granola Bars with Almond Butter
Equipment
- 8×8-inch baking dish
- parchment paper
Ingredients
- 1 ½ cups rolled oats
- ½ cup almond butter - unsweetened and creamy
- ⅓ cup honey or maple syrup
- ¼ cup chopped almonds
- ¼ cup dried fruit - e.g., raisins, cranberries, or chopped apricots
- 2 tbsp chia seeds or flaxseeds
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Prepare the Pan: Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
- Combine Wet Ingredients: In a small saucepan over low heat, warm the almond butter and honey (or maple syrup) until smooth and combined. Remove from heat and stir in the vanilla extract.
- Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, chopped almonds, dried fruit, chia seeds, and salt.
- Combine and Mix: Pour the warm almond butter mixture over the dry ingredients. Stir well to coat everything evenly.
- Press into Pan: Transfer the mixture to the prepared baking dish. Press it firmly and evenly into the pan using a spatula or the back of a spoon.
- Chill: Refrigerate for at least 1 hour, or until the mixture is firm.
- Slice and Serve: Lift the granola slab out of the pan using the parchment paper. Cut into 8 bars and serve.
NUTRITION
Notes
Top Tips:
- Use a Damp Spoon or Hands: To prevent sticking while pressing the mixture into the pan.
- Customize Add-Ins: Swap almonds and dried fruit for your favorites like dark chocolate chips, sunflower seeds, or coconut flakes.
- Storage: Store granola bars in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months.
Tried this recipe?
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This looks absolutely delicious! I can’t wait to try it—thank you for sharing such a wonderful recipe! (comment testing)
Thank you so much for your kind words! I’m glad you liked it helpful—it means a lot to us! (Comment reply test)