Chewy Granola Bars
Ingredients
- 3 tablespoons coconut oil
- 2/3 cup drippy almond butter can also sub with peanut butter OR your favorite nut or seed butter
- 1/3 - 1/2 cup coconut nectar , can also sub with sugar free maple syrup such as Lakanto, Sukrin Gold, brown rice syrup or honey
- 1 teaspoon vanilla extract
- 2 cups gluten free old fashioned rolled oats , can sub with flaked coconut from Bob's Red Mill for low carb / paleo
- 1/3 cup finely ground oat flour OR superfine blanched almond flour
- 1/2 cup sliced almonds
- 1/4 cup unsweetened shredded coconut
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon Himalayan pink salt or sea salt
- 1/2 cup almonds OR pecans , chopped
- 2 tablespoons mini chocolate chips , optional (use vegan or sugar free brand such as Lily's as needed)
- 1/2 tablespoon water
Instructions
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Line an 8x8 baking pan with parchment paper, leaving a slight overhang for easier removal. Set aside.
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In a large pot, heat coconut oil, almond butter and sweetener over medium-heat until the mixture comes to a boil, stirring constantly. Lower the heat and simmer until the mixture is slightly thickened, about 1-2 minutes. Remove pot from heat. Stir in vanilla and salt
until combined. Using a rubber spatula, stir in the oats, flour, almonds, coconut, cinnamon and salt until dough is combined and sticks together. Add water and fold in the chopped nuts. -
Transfer the mixture into the prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed. Press in the optional chocolate chips.
FOR NO BAKE GRANOLA BARS:
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Place the pan in the freezer for 1 hour or until bars are set.
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Use the parchment overhang to transfer the uncut bars to a cutting board.
Using a sharp knife, cut into even bars. Bars get softer when left out at room temperature. Store leftovers in a clear resealable bag or container in the fridge or freezer.
TO BAKE GRANOLA BARS:
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Bake in preheated oven at 350 for 15-18 minutes, until edges are slightly brown.
Remove from oven and allow to cool completely.
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Use the parchment overhang to transfer the uncut bars to a cutting board.
Using a sharp knife, cut into even bars. Store leftovers in a clear resealable bag or container in the fridge or freezer.