Love these healthy snacks that store well in the fridge and are the perfect energy boost after a workout or a snack. I love the flavor combination of almonds and blueberries together and so I used a little almond extract in the mix. You could substitute some maple syrup for the honey if you were strictly vegan. WYou can make lots of substitutions with this recipe including with the berries or using peanut butter rather than almond butter. The almond butter has a milder flavor. I also like to toast the nuts and oatmeal before I mix everything together. It’s not essential, but I prefer the flavor.
Yield : 16 squares
Ingredients:
- 3/4 cup almond butter
- 1/2 cup honey
- 3 tablespoons coconut oil
- 1 teaspoon almond extract
- 1/2 teaspoon sea salt
- 2 1/2 cups extra thick oats (I love Bob’s Red Mill)
- 1 cup slivered almonds
- 1/2 cup pumpkin seeds
- 1/2 cup coconut
- 1/4 cup chia seeds
- 3/4 cup dried blueberries (trader Joe’s are wonderful)
Directions:
Preheat oven to 350. Toss together the oats, almonds, and pumpkin seeds. Spread them out on a large baking sheet. Toast in oven for about 20 minutes until golden, tossing once halfway through. Line an 8 x 8-inch square baking pan with parchment paper and set aside. While oat mixture is in the oven, heat the almond butter, honey, coconut oil and salt together in sauce pan on medium heat, stirring occasionally ensuring all the ingredients well incorporated and smooth. Remove from heat and add almond extract. Place toasted oat mixture in a large bowl. Add coconut, chia seeds and blueberries. Next pour wet ingredients into bowl and mix well until well incorporated. Press the granola firmly and evenly into the bottom of the pan. Then cover and refrigerate the granola bars for about an hour or so, or until they are chilled. Use the parchment paper to help lift the bars out of the pan and transfer to a cutting board and cut into 16 squares. Store in a sealed container or ziplock bag for several days or freeze. Enjoy!
Maroscooking 