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Almond Butter Granola Bars - Breakfast Baking

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Anna Olson
Anna Olson
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These are a tender, soft style of granola that is a lot more gratifying and a lot healthier than store-bought granola bars (have you read the ingredients on a box of granola bars lately?). These granola bars are packed full of sunflower seeds, roasted pumpkin seeds, and almond butter, which makes them soft, chewy, and totally delicious. Join Anna Olson in this Grokker Premium Video as she takes you through her Breakfast Baking series; the ultimate guide of the techniques, tips, and recipes for all of your breakfast baking needs.

Cooking Recipe

Servings: 1 9-inch (23 cm) square pan that makes 24 to 30 bars

Ingredients:
2 cups (180 g) rolled oats (not instant)
1 cup (125 g) sliced almonds
½ cup (60 g) shredded coconut, sweetened or unsweetened
½ cup (90 g) raisins
¼ cup (35 g) unsalted, roasted sunflower seeds
¼ cup (35 g) unsalted, roasted pumpkin seeds
1 cup (275 g) pure almond butter
1 cup (210 g) packed light brown sugar
1/3 cup (75 g) virgin coconut oil
2 tsp (10 mL) vanilla extract
1 tsp (5 mL) ground cinnamon
½ tsp (1 mL) fine salt
1 large egg, lightly beaten

Directions:
1. Preheat the oven to 350 °F (180 °C) and grease and line a 9-inch (23 cm)) square pan with parchment paper so that the paper hangs over the sides of the pan.

2. Toss the oats, almonds, coconut, raisins, sunflower and pumpkin seeds together in a bowl. In a pot over medium-low heat, stir the almond butter, brown sugar, coconut oil, vanilla, cinnamon and salt until melted. Pour melted mixture over oat base and stir until blended. Stir in the egg and spread the granola mixture into the prepared pan, patting it down to make it level. Bake for 30 minutes, until lightly browned and then cool for 20 minutes before chilling for 2 hours.

3. To cut, lift granola out of pan with parchment paper and cut into bars.

The bars will keep up to a week in an airtight container, or 3 weeks refrigerated.

Almond Butter Granola Bars
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