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TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Crunchy Baked Granola Bars
Categories: Granola, Snacks
Yield: 8 Bars
1 c Rolled oats
1/3 c Raw slivered almonds or
- substitute sunflower seeds
- or other nut
1/4 c Flaxseed meal
2/3 c Desiccated unsweetened
- coconut; if large flakes,
- chop or blend into small
- pieces
1/4 ts Sea salt
1/3 c Dates (5); chopped -OR-
1/3 c Sticky dried fruit; chopped
2 tb Almond butter or another nut
- or seed butter
2 tb Coconut oil; melted
1/4 c Maple syrup; or substitute
- brown rice syrup for a
- less sweet bar
1/2 c Vegan dark chocolate;
- chopped
1 tb Coconut oil
1 ts Sea salt or hemp seeds
Preparation time: 10 minutes
Cooking time: 40 minutes
Gluten-free baked granola bars that are super crunchy, naturally
sweetened, and packed with fiber and protein! 9 ingredients and so
easy to make.
Preheat oven to 350?F (176?C) and arrange oats and almonds on a bare
baking sheet. Bake for 10 to 15 minutes or until slightly toasted.
They shouldn't be browned, just slightly toasted for more flavor.
Reduce oven heat to 325?F (162?C).
In the meantime, add flaxseed meal, desiccated coconut, and sea salt
to a large mixing bowl and stir. Set aside.
Once oats and almonds are toasted, add to the mixing bowl along with
chopped dates. Loosely stir to combine and set aside.
Add almond butter, coconut oil, and maple syrup to a small saucepan
and bring to a low boil over medium heat, stirring occasionally. Then
remove from heat and immediately add to the oats.
Use a mixing spoon to mix thoroughly, ensuring that the dates and the
almond butter mixture are evenly dispersed and coating all of the dry
ingredients.
Add the mixture to a parchment-lined 8x8" baking pan (size/number as
original recipe is written // adjust if altering batch size) and
spread into an even layer. Then top with another layer of parchment
paper and press down with something flat--such as a measuring cup--to
press into an even, uniform layer.
Bake at 325?F (162?C) for 20 to 25 minutes or until the edges are
golden brown. Remove from oven and let cool in the pan. Transfer to
the freezer to speed cooling time.
Once cooled, lift out of the pan and slice into desired number of
bars. I went with 6 bars, but you could easily do 8 bars or 12
squares (amounts as original recipe is written // adjust if altering
batch size).
Optional:
Melt dark chocolate and coconut oil in a small mixing bowl in the
microwave or over a double boiler on the stovetop. Spoon a small
amount over the bars in a drizzle pattern or cover half of the bar
with chocolate. Top with sea salt or hemp seeds.
Once bars have dried/cooled, store covered at room temperature for 5
days or in the freezer up to 1 month.
Recipe by Minimalist Baker
Recipe FROM:
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