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January 28, 2010

granola bar recipe, food in hand,

I have been making these granola “bars” all month-long! Seriously, I have made them three times and have shared them with friends. I use the term “bars” lightly because not once have they actually turned out to be bars; the concoction is more of granola-crumble-bites-of-goodness. I always mix up the dried fruit; my favorite combination is mango-cherry-cranberry, but you can try what ever you like. These delectable treats are healthy for you too, but they are not low-calorie! Once the big crumbles are gone, I eat the smaller bits like cereal for breakfast. The recipe calls for sugar, but I often leave it out and sometimes I use  peanut butter instead of almond butter. All these changes are probably why it never turns out to be granola bars!

Almond Granola Bars
Adapted from Eating Well.

1 c. old-fashioned rolled oats
1/4 c. slivered almonds
1/4 c. raw sunflower seeds
1 Tb. flaxseeds or ground flaxmeal
1 Tb. sesame seeds
1 c. unsweetened whole-grain puffed cereal (like Kashi)
1/3 c. dried cranberries
2/3 c. other dried fruit, coarsely chopped
1/4 c. creamy almond butter
1/4 c. turbinado or brown sugar
1/4 c. honey
1/2 tsp. vanilla
1/8 tsp. salt

Lightly oil an 8″square pan.

Preheat oven to 350.  Spread oats, almonds, sunflower seeds, flaxseeds, and sesame seeds on a large, rimmed baking sheet and toast until everything is lightly browned and fragrant, 8-10 minutes.  Transfer to a large bowl.  Add cereal, cranberries, and figs, toss to combine.

Combine almond butter, sugar, honey, vanilla, and salt in small saucepan.  Heat over medium-low, stirring frequently, until the mixture bubbles slightly, 2-5 minutes.

Immediately pour the almond butter mixture over the dry ingredients and mix with a spoon until no dry spots remain. Transfer to the prepared pan.  Lightly oil your hands and press the mixture down firmly to make an even layer.  Refrigerate until firm, about 30 minutes.  Cut into bars–whatever size is most practical for you.

Recipe and Image from

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