Almond, Peanut Butter and Dried Fruits Granola Bars
Pieces of almonds, dried apricots, cranberries, prunes and chocolate chips are tossed with creamy peanut butter, oats, a bit honey and ground flax seeds. These delicious granola bars are perfect for grap-go breakfast.
Ingredients
| 1 ½ | cups |
rolled oats
or quick-cooking |
|
| ¼ | cup |
ground flax seed
or wheat germ, wheat bran |
* |
| ¼ | cup |
almonds
finely chopped |
* |
| ¼ | cup |
cranberries, dried
finely chopped |
* |
| ¼ | cup |
apricots, dried
finely chopped |
* |
| ¼ | cup |
prunes
finely chopped |
* |
| ¼ | cup |
chocolate chips (semi-sweet)
|
* |
| ½ | cup |
peanut butter
creamy and natural |
|
| 3 | tablespoons |
honey
|
|
| ½ | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
almond extract
|
* |
| 2 | tablespoons |
vegetable oil
|
Directions
Preheat oven to 350℉ (180℃). Spray a 7 by 9-inch or 8 by 8-inch baking pan with non-stick spray or lined with foil.
Combine oats, ground flax seeds, almonds, dried fruits and chocolate chips in a large bowl, and mix well.
Add peanut butter and honey in a small saucepan, and bring to a boil over medium high heat, stirring constantly.
Remove from heat, and stir in almond and vanilla extract until well combined.
Add peanut butter mixture to oat mixture. Mix with a wooden spoon until everything is well combined and moistened.
Press mixture into prepared baking pan firmly.
Bake for about 15 minutes until edges start to become brown, and the top firms up a bit.
Remove from oven, let cool in pan on wire rack for about 10 minutes.
Remove from pan, let cool on wire rack completely.
Cut into 16 bars with a sharp knife.
They can be stored at an air-tight container in the frige for up to at least 1 week.
Nutrition Facts
Serving Size 28g (1.0 oz)
