These little things are the easiest granola bars and they’re a family favorite, too! They’re gluten free, dairy free, and completely customizable to your taste.
We have a total granola bar obsession in our house. They’re easy to grab for snacks or as a quick breakfast on the way out of the door. However, we all have different preferences and end up buying four different kinds every week (I know, ridiculous). However, this is one bar the whole fam jam agrees on.
I started making my own because even some of the “better” brands have loads of extra refined sugar and additives, or if you do end up finding one with good ingredients you pay a nice premium. I love that with these you know every thing that’s in them, down to the last chia seed.
I’ve made several homemade granola bar recipes but all of the ones I’ve tried are a little fussy and the bars end up being a lot of work. These? Literally throw everything in a bowl, bake, cool, eat. That’s my kind of recipe friends!
If you have nut allergies you can easily substitute the almond butter for sunflower seed butter and omit the walnuts. You can also completely make these your own- add pepitas or mini chocolate chips!
Since we plow through these I love to make a double batch so it will last us through the week. Wrap in parchment in an airtight container and they’ll stay fresh for you all week long. Add them to your weekly shopping list and thank me later!
Chewy Almond Butter Bars
Prep time: 5 minutes
Cook Time: 30 minutes
1 1/2 cups gluten-free rolled oats
1/2 cup almond flour
1/2 cup chopped walnuts
1/4 cup raisins
1/4 cup reduced sugar dried cranberries
2 tablespoons chia seeds
1/4 cup almond butter
1/2 cup maple syrup
1 tablespoon organic virgin coconut oil, melted
1 teaspoon maple extract (can use vanilla)
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
pinch of ground nutmeg
Preheat oven to 325 degrees F. Grease an 8X8 glass or ceramic baking pan and line bottom with parchment.
In a large bowl, combine oats, almond flour, walnuts, raisins, cranberries, chia seeds, almond butter, syrup, melted coconut oil, maple extract, cinnamon, sea salt, and nutmeg (AKA throw all them ingredients in there). Stir until combined.
Transfer mixture to prepared baking pan. Using a large metal spoon-press into pan evenly.
Bake for 30 minutes, checking at 25 minutes for golden color.
Here’s the hard part: Let cool completely in the pan before cutting. (This is absolutely key in making sure the bars hold their shape)
Slice into 10 bars. Wrap in parchment and store in airtight container.
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