Almond Butter Granola Blondie Bars Recipes

NO BAKE ALMOND BUTTER GRANOLA BARS

Steps:

• In a large bowl, combine rolled oats and puffed rice cereal; 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. Lower the heat to medium-low, continually whisking, and allow mixture to simmer for about 2 minutes. 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 one tablespoon of chocolate chips and transfer to a prepared 9×13-inch baking dish lined with parchment paper.
• Press granola mixture firmly into the baking dish (I used extra parchment paper to press down to avoid granola from sticking to my fingers) and sprinkle remaining chocolate chips over top along with a pinch of sea salt. Cover and refrigerate for two hours.
• Remove from refrigerator and lift the parchment paper so the bars are easily removed from the baking dish. Cut into 18 bars and store at room temp individually wrapped in plastic wrap or freeze for later.

ALMOND GRANOLA BARS

Steps:

• Line an 8-inch pan with parchment paper.
• In a large bowl, combine the oats, almonds (coarsely chop these if desired), rice krispies, oat flour, and salt. Add cinnamon if desired.
• In another bowl, mix together the honey, vanilla, and almond butter until well combined.
• Mix wet and dry ingredients until the mixture is well combined. If the mixture seems too wet, add in a few more oats as it needs to be drier for firmer bars.
• Press the mixture into the prepared pan and pack down the mixture well. Really pack it down as this is what will hold the bars together. I use the bottom of a cup to press mine down.
• Cover and place in the fridge overnight.
• Remove from the pan and slice with a very sharp knife. Keep the bars wrapped individually in the fridge.

GRANOLA BLONDIES

Steps:

• Preheat oven to 350°. In a large bowl, beat egg, egg white, brown sugar and oil until blended. Combine flour, baking powder and salt; gradually stir into sugar mixture just until blended. Stir in granola and cranberries (batter will be thick)., Spread into a greased 9-in. square baking pan. Bake until golden brown and set, 25-30 minutes. Cool in pan on a wire rack. Cut into bars.

HOMEMADE HEALTHY GRANOLA BARS

Steps:

• Roast the almonds*, sunflower seeds and oats for about 12 minutes at 170ºC. Keep an eye on them, so they don't burn. If you prefer a more golden crispy texture, then roast them a couple minutes longer. *
• While the nuts are roasting, mix the honey**, almond butter and (optional) protein powder.
• Add the roasted nuts and seeds and mix well. Add a bit more honey ( or your liquid sweetener of choice) if the mixture is not mixing well. ***
• Cover a small tray or square bowl with parchment paper and spoon in the granola bar mixture, adding the chocolate chips**** and spreading/flattening for an even layer. See how to do it on the video on the blog.
• Place in the fridge for 30 minutes to solidify.
• When the granola mix is chilled, cut into even-sized rectangular bars. Keep in the fridge for a week or in the freezer for 2 months. I store mine in an airtight glass container with parchment paper between the layers, so they don't stick together.

ALMOND, BLUEBERRY & DATE GRANOLA BARS

Steps:

• Preheat the oven to 350°F and set an oven rack in the middle position. Line a 9-by-13-in pan with aluminum foil, so that it hangs over the edges, and spray with nonstick cooking spray.
• Place the dates, melted butter, brown sugar, honey, almond butter and salt in a food processor fitted with the steel blade, or use a blender. Process until mixture is smooth and thick. Transfer to a large pot (or microwave-safe bowl) large enough to hold all of the ingredients; don't worry if the butter separates. Bring the mixture to a boil on the stovetop (or in the microwave), whisking to combine. Take off the heat.
• While the mixture is still hot, add the oats, rice cereal, coconut, almonds, and dried blueberries. Use a large rubber spatula to gently fold the mixture until the wet ingredients evenly coat the dry ingredients. The mixture will be thick. Be gentle so as not to crush the rice cereal.
• Transfer the mixture to the prepared pan and, using the bottom of a glass or dry measuring cup, press firmly into an even, compact layer. Bake for 15-18 minutes, until golden brown. Set the pan on a rack and let cool completely, a few hours. (Please do not attempt to cut the bars while still warm, as they will fall apart.)
• Use the foil overhang to lift the uncut bars out of the pan and onto a cutting board. Using a large chef's knife, cut the block into 16 bars. Wrap the bars individually with foil or parchment paper for easy on-the-go snacking, or place them in an airtight container. The bars will keep for up to a week at room temperature.
• Note: You'll need about 5 Medjool dates for this recipe but it's best to weigh them if possible, as sizes vary.
• Note: For best results, use a smooth and creamy commercial almond butter. (I do not recommend all-natural or chunky almond butter.)
• Freezer-Friendly Instructions: The granola bars can be frozen for up to 3 months. Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove them from the container and let them come to room temperature.

ALMOND BUTTER GRANOLA BLONDIE BARS

Steps:

• Heat oven to 325°F. Line bottom only of 8-inch square pan with cooking parchment paper.
• In large bowl, mix eggs, almond butter, brown sugar, melted butter and vanilla. Add flour, baking soda and salt; mix until blended. Stir in 1/2 cup of the granola and 1/4 cup of the chocolate chips; spread evenly in pan.
• Bake 33 to 38 minutes or until center is set.
• In 1-quart saucepan, melt remaining 1/4 cup chocolate chips over low heat, stirring frequently. Drizzle over bars. Sprinkle with remaining 2 tablespoons granola. Cool 2 hours before cutting. Cut into 4 rows by 4 rows.

ALMOND BUTTER GRANOLA BARS

Steps:

• Preheat oven to 325 F.
• In a medium saucepan, combine almond butter, honey, butter, and vanilla over medium-low heat. Cook and stir until smooth and until butter melts.
• In a medium bowl, combine oats, almonds, cinnamon, cocoa powder, nutmeg, and salt, and mix together. Pour liquid mixture on top and stir to combine until fully incorporated and the oats are all coated with the liquid mixture.
• Transfer mixture to a parchment-lined 9x9-inch casserole dish or baking tray and firmly press mixture into the pan using a spatula or the back of a glass. Make sure it is packed very tightly and evenly.
• Bake for 20-25 minutes (add an additional 5-10 minutes for crunchier granola bars). The granola bars are done once the edges have browned and pulled away from the sides.
• Remove parchment paper from pan and cool completely on a wire rack. Slice into 12 rectangular bars.
• Store granola bars at room temperature in an airtight container.