Ingredients:
- 2 cups rolled oats (use gluten-free oats for a gluten-free version)
- 1/2 cup almond butter (or peanut butter or sunflower seed butter)
- 1/4 cup maple syrup (or agave syrup, or date syrup)
- 1/4 cup coconut oil, melted (or another vegetable oil)
- 1/4 cup dried fruit (raisins, cranberries, chopped dates, or apricots)
- 1/4 cup nuts (almonds, walnuts, cashews, or a mix), chopped
- 2 tablespoons chia seeds (or flaxseeds)
- 2 tablespoons sunflower seeds (or pumpkin seeds)
- 1/4 cup coconut flakes (optional)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
- Pinch of salt
- 1/4 cup dark chocolate chips (optional, for a sweet touch)
Instructions:
1. Preheat the oven:
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish or a similar-sized pan with parchment paper. You can also lightly grease the pan with coconut oil or cooking spray.
2. Prepare the dry ingredients:
- In a large bowl, combine the rolled oats, chopped nuts, seeds, dried fruit, coconut flakes (if using), and cinnamon. Mix well until evenly distributed.
3. Prepare the wet ingredients:
- In a separate smaller bowl, whisk together the almond butter, maple syrup, melted coconut oil, and vanilla extract. If the almond butter is too thick, gently warm it in the microwave for a few seconds to make it easier to mix.
4. Combine wet and dry ingredients:
- Pour the wet ingredients into the dry mixture and stir until everything is well coated and evenly combined. The mixture should stick together when pressed, but if it seems too dry, add a little more maple syrup or a splash of water to moisten it.
5. Press the mixture into the pan:
- Transfer the granola bar mixture into the prepared baking dish. Use a spatula or the back of a spoon to press it down firmly and evenly into the pan. Pressing it down is key to getting a compact texture that holds together.
6. Bake:
- Bake the granola bars in the preheated oven for 15-20 minutes or until the edges are golden and the top is firm. Keep an eye on them so they don’t overcook.
7. Cool and Slice:
- Let the granola bars cool completely in the pan before cutting them into squares or bars. If you want them to be firmer, place them in the fridge for about 30 minutes to chill before slicing.
8. Store:
- Store the bars in an airtight container at room temperature for up to a week, or refrigerate them for up to two weeks. You can also freeze them for longer storage (up to 3 months).
Tips:
- Customize your ingredients: Feel free to swap in different nuts, seeds, or dried fruit based on what you have on hand. You can even add protein powder, hemp seeds, or cocoa powder for variety.
- Sweetness level: Adjust the sweetness to your preference by increasing or decreasing the amount of maple syrup. If you like sweeter bars, you can also add chocolate chips, as they melt and add extra flavor.
- Add-ins: For extra flavor, you can add a tablespoon of nutmeg, ginger, or other spices, or a handful of mini chocolate chips for a sweet treat.
These Vegan Granola Bars are a perfect snack to fuel your day. Enjoy them for breakfast, a pre-workout snack, or just a healthy treat! 🌱
