Crunchy Granola Bars
Most of the granola bars on the market are too darn sweet for my taste. Plus, I don’t like the addition of refined sugar, and prefer to bake with honey since it has trace amounts of vitamins and minerals and is low glycemic.
I like to keep my recipe simple, using nutritious, high-protein ingredients to balance the sweetners and chocolate chips. Here. I’ve also added roasted millet for a delicious crunch and a boost of niacin and dietary fiber.
Makes approximately 10 bars or 12 squares.
2 ¼ cups rolled oats
⅛ cup sesame seeds
½ cup almonds, coarsely chopped
2 tablespoons flaxseed meal
½ cup chocolate chips
¾ cup Roasted with Sea Salt Much Better Butter™
⅓ - ½ cup honey or maple syrup
2 tablespoons coconut oil
HOW TO MAKE
Preheat oven to 350°F
Roast the sesame seeds, oatmeal and almonds at 350°F until aromatic, for 12 to 14 minutes. This step adds a crunchy roasted texture to the bars.
Once done, remove the pan and turn down the oven to 325°F.
Measure out the wet ingredients into a microwaveable container and heat slightly until the ingredients have softened—approximately 45 seconds. Mix until combined. (Note: If using Honey-Kissed Much Better Butter™ reduce honey to ¼ - ⅓ cup.)
In a large mixing bowl measure out the remaining dry ingredients, minus the chocolate chips, and stir in roasted ingredients. Add wet ingredients and mix until well-combined. If you prefer the chocolate melting into the mixture, add chocolate chips while the roasted and wet ingredients are warm.
Press firmly into a 9” x 9” pan lined with parchment paper. Use the bottom of a measuring cup to to press into a flat, uniform layer. Bake at 325°F until the edges are golden brown, for approximately 15 minutes.
Cool completely before slicing into bars. Enjoy!
Optional add-ins: shredded coconut, raisins and/or other dried fruit. (My kids aren’t fans of the additions since it adds sweetness—they prefer a straight up semi-sweet chocolate taste to their bars.)
Be well, stay healthy. ~ Tina
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