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Granola bars are not always synonymous with healthy. In fact, many contain more sugar than a candy bar or added artificial flavors which can diminish the quality. Conversely, this Healthy Granola Bar recipe is nutrient-dense with ingredients containing vitamins, minerals, protein, fiber, and healthy fats to keep your body robust and energized.
Wholesome ingredients like rolled oats, raw almonds and natural almond butter, sunflower seeds, coconut flakes, raw organic honey, dried apricots, and warm flavors of cinnamon and the sweet aromatic notes of vanilla extract, bring it all together.
No baking involved (unless you want to toast the oats, almonds and coconut flakes which I highly recommend.)
These granola bars are hearty enough to pass for breakfast, but also the perfect satisfying, afternoon snack with simple flavors, wholesome ingredients, salty-sweet and lots of crunch. Yum!
Tip: Store granola bars in the fridge in an airtight container. Makes 10 large granola bars or 20 smaller squares.
Reviews:
COOK TIME 45 minutes
Course Breakfast
Cuisine American
Serving 10 people
Ingredients:
| 1. | 3/4 cup of unsalted almonds (roasted-highly recommend) |
| 2. | 2 1/2 cups rolled oats (roasted-worth the 6 to 8 min. but optional) |
| 3. | 1 cup smooth natural almond or peanut butter (no preservatives, or sweeteners) |
| 4. | 2/3 cup of raw honey (acts as a binder) |
| 5. | 1/4 cup raw sunflower seeds |
| 6. | 1/2 cup unsweetened coconut flakes-toasted in a pan (or add to oats and roast to save time) |
| 7. | 1/3 cup dried apricots chopped |
| 8. | 1 teaspoon pure vanilla extract |
| 9. | 1/2 teaspoon cinnamon |
| 10. | 1/2 teaspoon himalayan salt |
Directions:
Step 1. Pre-Heat oven to 350 Degrees.
I highly recommend taking the time to roast the almonds, oats and coconut flakes, as it really enhances the flavor-however this step is optional.
Spread almonds on a baking sheet and roast for about 8 minutes or until slightly browned.
Spread oats onto another baking sheet lined with parchment paper-option to add coconut flakes and roast for 8 minutes until lightly browned. If you prefer toasting flakes in a pan see Step 2 for directions.
Remove pans and place almonds on a plate to cool and oat pan on a cool surface to cool.
Step 2. Toasting Coconut Flakes on Stovetop.
Toasting or roasting unsweetened coconut flakes brings out a natural sweetness, flavor and crunch!
Heat coconut flakes in a pan on the stove over med-low heat for 3-5 minutes or until browned. Stir continuously to promote even browning.
(To make things easier you could also add the flakes in Step 1 with the oats and roast in the oven for about 8 minutes.)
I often use the pan method but sometimes it’s not as evenly browned as you get in the oven.
Step 3.
In a large bowl add smooth almond butter, honey, vanilla extract, cinnamon and salt. Stir well until combined.
Step 4.
Coarsely chop roasted almonds leaving some whole and add to large bowl. Next add cooled oats, coconut flakes, sunflower seeds, followed by chopped apricots. Stir until combined.
Step 5.
Line a 9×9 pan with parchment paper. Add combined mixture to lined pan and place a second piece of parchment paper on top. Use a measure cup and/or hands to spread mixture to edges of pan. I use my hands and a measuring cup to help flatten things out.
Place in fridge, keeping parchment paper on top for at least 1 hour before slicing into bars or squares. Don’t skip on time here.
Once bars are completely chilled, slice into 10 large bars or 20 squares. Cover pan or place bars in an airtight container and store in fridge.
Tried this recipe?
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