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Nutritional Info
  • Servings Per Recipe: 28
  • Amount Per Serving
  • Calories: 107.7
  • Total Fat: 5.1 g
  • Cholesterol: 4.4 mg
  • Sodium: 46.0 mg
  • Total Carbs: 14.3 g
  • Dietary Fiber: 1.0 g
  • Protein: 2.2 g

View full nutritional breakdown of Crispy Blueberry Flax Granola Bars with Almonds calories by ingredient
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Crispy Blueberry Flax Granola Bars with Almonds

Submitted by: EMS-WIFE

Introduction

I hate the price of all the "nutritional" bars on the market. I decided to mix up a batch of my own and based it on the traditional rice cereal treat. By replacing 2-3 cups cereal with trail mix, chopped nuts, dried fruit, or granola, I've come up with some tasty treats. This blend is with a "bulk" blueberry granola & dry roasted almonds.

There are no additional oils or butters used in this recipe. I use parchement paper to press the mixture in parchment lined pan to form the bars.
I hate the price of all the "nutritional" bars on the market. I decided to mix up a batch of my own and based it on the traditional rice cereal treat. By replacing 2-3 cups cereal with trail mix, chopped nuts, dried fruit, or granola, I've come up with some tasty treats. This blend is with a "bulk" blueberry granola & dry roasted almonds.

There are no additional oils or butters used in this recipe. I use parchement paper to press the mixture in parchment lined pan to form the bars.

Number of Servings: 28

Ingredients

    ½ cube of unsalted butter
    ½ package (about 8 oz) large marshmallows
    3 cups crispy rice cereal
    2 ½ cups Wild Blueberry with Flax Granola (Golden Temple from Raley’s bulk foods)
    1 cup chopped almonds, unsalted dry roast

Directions

In a large nonstick pot, melt butter and marshmallows until smooth.

In a separate bowl, combine cereals and nuts to evenly distribute.

Combine with the hot marshmallows to coat evenly.

Pour into a 9x12” pan lined with parchment paper.

Use a second sheet of parchment to press down evenly and into the corners.

Let sit 15 minutes or until cool.

Pull out, using parchment paper and cut into bars.

I cut mine into four 3” sections, then cut those into 7 pieces each for 28 bars.

Place bars individually in snack sized baggies and store in an airtight container.

Yield 28 bars, aprox 1"x3"

Number of Servings: 28

Recipe submitted by SparkPeople user EMS-WIFE.






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