Apparently I have reached the point in my blogging life were I start to revamp my recipes and make them better. I've told you guys before that around 10am my stomach starts growling and it reminds me that it's time for a snack. This semester, I am off campus with my students in assisted living facilities a few mornings per week, so, when 10am rolls around, I need something quick.
I decided that I wanted to recreate my original granola bar recipe. Honestly, this new recipe isn't all that different, but the bars do come out chewier - which I love. This recipe includes more peanut butter (yum), more maple syrup (yum x2), and does not need an oven (yay!).
INGREDIENTS
- 1 cup almonds, pulsed in a food processor
- 1 3/4 cups old-fashioned oats, pulsed in a food processor
- 1 cup coconut flakes, unsweetened
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup peanut butter
- 1/2 cup maple syrup
- 1 1/2 teaspoons vanilla extract
- ½ cup mini chocolate chips, optional but encouraged
INSTRUCTIONS
- Line a 9-inch pan with parchment paper.
- Pulse the almond and the oats in a food processor. Once pulsed, transfer to a large mixing bowl.
- To the mixing bowl, add coconut flakes, cinnamon, and salt. Stir until well mixed.
- To the mixing bowl, continue adding ingredients including peanut butter, maple syrup, and the vanilla. Stir until well mixed. Fold in the chocolate chips.
- Transfer the mixture to the pan. Arrange the mixture evenly in the pan and press down on it firmly with your hands.
- Cover the pan with foil and refrigerate for one hour or more.
- When cold, transfer the bars to a cutting board and cut into 12 squares.
- Store in an airtight container in the refrigerator.