1 Cup Almonds, Chopped
Heat a pan in medium heat and toast the almonds in medium heat for 5 minutes, turn them frequently, toast until they are fragrant. Transfer them to a mixing bowl.
1 and 3/4 Cup Quick-Cooking Oats (or Old-Fashioned Oats, Pulsed in a Food Processor)
1 Cup Unsweetened Coconut Flakes, Large or Shredded
1/2 Tsp Ground Cinnamon
1/2 Tsp Salt
Add oats, coconut flakes, cinnamon and salt. Stir until blended.
1 Cup Creamy Almond Butter
1/2 Cup Maple Syrup
1 and 1/2 Tsp Vanilla Extract
Mix almond butter, maple syrup, vanilla extract to a small bowl, whisk until well blended.
Pour the liquid ingredients to the dry ingredients. Use a big spoon to mix them together until the two are evenly combined and no dry oats remain. The drier the mixture, the more firm the bars will be, so stir in extra oats if the mixture seems wet. Conversely, if you used a super thick almond butter , you might need to drizzle in another tbsp of maple syrup to help it all stick together.
Line a 9" square pan with 2 strips of criss-crossed parchment paper cut to fit neatly against the base and up the sides. The parchment papers will make it easy to slice the bars later.
Transfer the mixture to the prepared square pan. Use your spoon to arrange the mixture fairly evenly in the pan, then use a bottom of a flat, round surface, like a drinking glass, to pack the mixture down as firmly and evenly as possible. (If the mixture keeps sticking to the glass, cover the base of the glass with a small square of parchment paper)
Cover the pan and refrigerate for at least an hour or overnight. This gives the oats time to absorb moisture so the granola bars can set.
When you are ready to slice, lift the bars out of the pan, by grabbling both pieces of parchment paper on opposite corners. Use a sharp knife to slice the mixture into 4 even rows and 4 even columns
Storage Instruction: Bars will keep well for couple of days at room temperature. But you can wrap individual bars in plastic wrap or parchment paper and store them in freezer safe bag in the freezer for best flavor. They will keep for several months in the freezer. I put all my bars in a glass container and kept my bars in refrigerator for 11 days.
Serves: 16
Taste Note: Tastes AWESOME
Source: cookieandkate
Heat a pan in medium heat and toast the almonds in medium heat for 5 minutes, turn them frequently, toast until they are fragrant. Transfer them to a mixing bowl.
1 and 3/4 Cup Quick-Cooking Oats (or Old-Fashioned Oats, Pulsed in a Food Processor)
1 Cup Unsweetened Coconut Flakes, Large or Shredded
1/2 Tsp Ground Cinnamon
1/2 Tsp Salt
Add oats, coconut flakes, cinnamon and salt. Stir until blended.
1 Cup Creamy Almond Butter
1/2 Cup Maple Syrup
1 and 1/2 Tsp Vanilla Extract
Mix almond butter, maple syrup, vanilla extract to a small bowl, whisk until well blended.
Pour the liquid ingredients to the dry ingredients. Use a big spoon to mix them together until the two are evenly combined and no dry oats remain. The drier the mixture, the more firm the bars will be, so stir in extra oats if the mixture seems wet. Conversely, if you used a super thick almond butter , you might need to drizzle in another tbsp of maple syrup to help it all stick together.
Line a 9" square pan with 2 strips of criss-crossed parchment paper cut to fit neatly against the base and up the sides. The parchment papers will make it easy to slice the bars later.
Transfer the mixture to the prepared square pan. Use your spoon to arrange the mixture fairly evenly in the pan, then use a bottom of a flat, round surface, like a drinking glass, to pack the mixture down as firmly and evenly as possible. (If the mixture keeps sticking to the glass, cover the base of the glass with a small square of parchment paper)
Cover the pan and refrigerate for at least an hour or overnight. This gives the oats time to absorb moisture so the granola bars can set.
When you are ready to slice, lift the bars out of the pan, by grabbling both pieces of parchment paper on opposite corners. Use a sharp knife to slice the mixture into 4 even rows and 4 even columns
Storage Instruction: Bars will keep well for couple of days at room temperature. But you can wrap individual bars in plastic wrap or parchment paper and store them in freezer safe bag in the freezer for best flavor. They will keep for several months in the freezer. I put all my bars in a glass container and kept my bars in refrigerator for 11 days.
Serves: 16
Taste Note: Tastes AWESOME
Source: cookieandkate
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