Almond Honey Flax Granola Bars
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
1 3/4 cups gluten-free oats3/4 cups gluten free Whole O’s cereal3/4 cups gluten free Crispy rice cereal1/2 cup chopped almonds1/3 cup lightly packed light-brown sugar2-3 tablespoons gf/df butter3 tablespoons almond butter2 tablespoons ground flaxseeds1/3 cup honey- add more if needed1 tsp vanilla extract
Preheat oven to 425 degrees
Line 11 x 14 baking sheet with parchment paper or aluminum foil. Spray with nonstick cooking spray, leaving a 1-inch overhang on all sides. Set aside.
Place oats, whole Os, almonds, flaxseeds and rice cereal in a large bowl; stir to combine. Set aside.
In a medium saucepan, mix together brown sugar, almond butter, vanilla and honey. Place over medium-high heat; bring to a gentle boil. Cook, stirring, for 1 minute. Remove from heat and add dry ingredients; stir until mixture is fully coated and well combined.
Evenly pour entire mixture into prepared baking pan. Press mixture down in pan, tight. Bake 5-10 minutes until browned and crispy. Let fully cool and place in refrigerator for 30 minutes after cooling. Cut into 1 inch x 5 inch bars. Makes about 30.
Keeps well at room temperature, properly stored in a container for over a week or keep frozen for over a month’s time and defrost when you wish to eat them.
Serving Size: 30
Number of Servings: 30
Recipe submitted by SparkPeople user LTLWHITEBTRFLY1.
Line 11 x 14 baking sheet with parchment paper or aluminum foil. Spray with nonstick cooking spray, leaving a 1-inch overhang on all sides. Set aside.
Place oats, whole Os, almonds, flaxseeds and rice cereal in a large bowl; stir to combine. Set aside.
In a medium saucepan, mix together brown sugar, almond butter, vanilla and honey. Place over medium-high heat; bring to a gentle boil. Cook, stirring, for 1 minute. Remove from heat and add dry ingredients; stir until mixture is fully coated and well combined.
Evenly pour entire mixture into prepared baking pan. Press mixture down in pan, tight. Bake 5-10 minutes until browned and crispy. Let fully cool and place in refrigerator for 30 minutes after cooling. Cut into 1 inch x 5 inch bars. Makes about 30.
Keeps well at room temperature, properly stored in a container for over a week or keep frozen for over a month’s time and defrost when you wish to eat them.
Serving Size: 30
Number of Servings: 30
Recipe submitted by SparkPeople user LTLWHITEBTRFLY1.
Nutritional Info Amount Per Serving
- Calories: 82.5
- Total Fat: 3.3 g
- Cholesterol: 0.0 mg
- Sodium: 14.8 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 1.2 g
- Protein: 1.6 g
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