Honey-Almond Granola Bars
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
7 c old-fashioned rolled oats1/2 c vegetable oil1/2 t salt1 1/2 c whole almonds, walnuts, or pecans3/4 c honey3/4 c packed light or dark brown sugar1 T vanilla extract2 t ground cinnamon (optional)
Adjust an oven rack to the middle position and heat the oven to 375 degrees.
Line an 18x12-inch rimmed baking sheet with aluminum foil.
Combine the oats, oil, and salt in a large bowl and mix until the oats are evenly coated.
Transfer the mixture to the baking sheet and spread into an even layer.
Bake, stirring every 10 minutes, until pale gold, about 30 minutes.
Remove the oats and lower the oven temperature to 300 degrees.
Place nuts in food processor and process until coarsely chopped, about ten 1-second pulses.
Place 3/4 cup of the nuts in a small bowl and process the remaining nuts until finely ground, 20-30 seconds.
Add the finely ground nuts to the bowl with the coarsely chopped nuts and set aside.
Combine the honey and brown sugar in a small saucepan over medium heat and cook, stirring frequently, until the sugar is fully dissolved, about 5 minutes.
Stir in vanilla and cinnamon, if using, and set aside.
Combine the oats, nuts, and honey mixture in a large bowl and stir with a large rubber spatula until the oats are evenly coated with the honey mixture.
Transfer the mixture to the prepared baking sheet and spread in an even layer.
Wet the spatula with water and forcefully pack down the mixture into a very flat, tight, even layer. Alternatively, wet the bottom of a second 18x12-inch baking sheet and use it to flatten and pack down the mixture.
Bake until golden, about 45-50 minutes.
Cool, in the baking sheet, on a wire rack for 10 minutes and cut into 2x3-inch bars with a chef's knife.
Remove the foil from each bar before serving.
Cool completely before wrapping and storing.
Serving Size: Makes 32 bars
Line an 18x12-inch rimmed baking sheet with aluminum foil.
Combine the oats, oil, and salt in a large bowl and mix until the oats are evenly coated.
Transfer the mixture to the baking sheet and spread into an even layer.
Bake, stirring every 10 minutes, until pale gold, about 30 minutes.
Remove the oats and lower the oven temperature to 300 degrees.
Place nuts in food processor and process until coarsely chopped, about ten 1-second pulses.
Place 3/4 cup of the nuts in a small bowl and process the remaining nuts until finely ground, 20-30 seconds.
Add the finely ground nuts to the bowl with the coarsely chopped nuts and set aside.
Combine the honey and brown sugar in a small saucepan over medium heat and cook, stirring frequently, until the sugar is fully dissolved, about 5 minutes.
Stir in vanilla and cinnamon, if using, and set aside.
Combine the oats, nuts, and honey mixture in a large bowl and stir with a large rubber spatula until the oats are evenly coated with the honey mixture.
Transfer the mixture to the prepared baking sheet and spread in an even layer.
Wet the spatula with water and forcefully pack down the mixture into a very flat, tight, even layer. Alternatively, wet the bottom of a second 18x12-inch baking sheet and use it to flatten and pack down the mixture.
Bake until golden, about 45-50 minutes.
Cool, in the baking sheet, on a wire rack for 10 minutes and cut into 2x3-inch bars with a chef's knife.
Remove the foil from each bar before serving.
Cool completely before wrapping and storing.
Serving Size: Makes 32 bars
Nutritional Info Amount Per Serving
- Calories: 179.3
- Total Fat: 7.9 g
- Cholesterol: 0.0 mg
- Sodium: 39.5 mg
- Total Carbs: 37.5 g
- Dietary Fiber: 4.5 g
- Protein: 3.6 g
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