Simple Almond Butter Granola Bars
These no-bake homemade granola bars are packed with almonds! If you like almond butter and Quaker oat chewy granola bars then these are a must-try!
Equipment
- 11x7 baking pan
- bowls
Ingredients
- 2 1/4 cup Old fashioned rolled oats
- 1/3 cup Puffed rice cereal
- 1/4 cup Slivered/sliced unsalted almonds
- 4 tbsp Coconut Oil
- 1/4 cup Brown sugar
- 1/4 cup Honey
- 1/2 cup Almond Butter
- 1/2 tsp Vanilla extract
- 1 tbsp Mini chocolate chips dived
Instructions
- In a 11X7 inch baking pan lined with plastic wrap making sure it’s a large enough piece to go over the outside.
- Next in a large bowl, combine rolled oats, puffed rice cereal, and almonds; set aside.
- In a small saucepan on medium-high heat, whisk together coconut oil, brown sugar, almond butter, and honey and bring to a boil (be sure you don’t walk away you don’t want this to bubble over on your stove). Once boiling lower the heat to medium-low, continually whisking, and allow the mixture to simmer for about 2 minutes (if it's starting to foam up a lot either lower the heat further or slightly lift off the burner for it to calm down then put back on burner continuing to make sure it's simmering). Remove mixture from heat and stir in the vanilla extract.
- Pour mixture over the dry oat mixture and fold together so everything is evenly coated. Stir in a half tablespoon of chocolate chips and transfer to a prepared 11x7-inch baking dish lined with plastic wrap.
- Press granola mixture firmly into the baking dish (I first press with the spatula to get somewhat evenly into place then used wax paper to press down to avoid granola from sticking to my fingers). Make sure you are REALLY firmly pressing down so that the granola really is pressed together, If you’ve made rice Krispy treats it’s a similar approach but you want to put a bit more elbow grease on these so when you pop them out they don’t fall apart. Next, sprinkle remaining chocolate chips over top along. Cover and refrigerate for two hours.
- Remove from the refrigerator and lift the plastic wrap so the bars are easily removed from the baking dish. Cut into 16 bars and store at room temp individually wrapped in plastic wrap or freeze for later.
Notes
Don't walk away from these bars while you have the honey almond butter ingredients on the stove, you could end of with a huge mess!
I like to use plastic wrap for this recipe because you can really do a good job smushing into corners but if your more comfortable using parchment then you can use that instead or maybe throw away baking tin.
Make sure you are pushing down well on those bars. You when them to be frim and mush the hot granola mixture as even as possible. The longer you smush everything really well the less crumby they will be!
Please keep them chilled for atleast 2 hours or they may fall apart.
Store in the fridge for 2 weeks or in the freezer for 2 months!