Description
These Snickerdoodle Almond Butter Granola Bars combine the warm flavors of cinnamon and vanilla with the rich taste of almond butter and honey. Packed with rolled oats, crunchy almonds, and sweet toffee bits, they make a perfect nutritious snack or breakfast option that’s easy to prepare and great for on-the-go.
Ingredients
Wet Ingredients
- 1/2 cup honey (156 g)
- 1/3 cup coconut oil, refined recommended (74 g)
- 1/3 cup natural almond butter (84 g)
- 1 teaspoon vanilla bean paste
Dry Ingredients
- 1 teaspoon cinnamon
- 1 pinch salt
- 3 cups rolled oats (284 g)
- 1/2 cup almonds, chopped
- 1/4 cup toffee bits (optional; may be replaced with chocolate chips)
Instructions
- Simmer: Combine honey, coconut oil, and almond butter in a medium pot. Heat the mixture and bring it to a simmer. Once you see bubbling all over the pot, start a 1-minute timer to cook the mixture thoroughly, ensuring it’s well combined and slightly thickened.
- Cool: Remove the pot from heat and stir in vanilla bean paste, salt, and cinnamon. Allow the mixture to cool down for 10 to 15 minutes so it thickens slightly and is easier to work with.
- Prepare Baking Pan: While the mixture cools, line a 9×9 inch baking dish with parchment paper, securing it with binder clips if necessary for stability.
- Combine: Add rolled oats, chopped almonds, and toffee bits (or mini chocolate chips if preferred) to the cooled mixture. Stir well until all dry ingredients are thoroughly coated with the wet mixture.
- Form: Transfer the mixture into the prepared baking pan. Using a spatula sprayed lightly with oil, firmly press the granola mixture into an even layer. Press down firmly 2 to 3 times, spraying the spatula again as needed to prevent sticking. Optionally, sprinkle extra toffee bits or chocolate chips on top for added texture and sweetness.
- Chill: Place the pan in the fridge and let it chill for at least 2 hours, or ideally overnight. This allows the bars to set firmly and hold together well for slicing.
- Slice: Once fully chilled, remove the bars from the pan using the parchment paper and slice into 12 equal bars. For best results, store the bars in the refrigerator to maintain their firmness as they can soften at room temperature.
Notes
- Using refined coconut oil helps maintain a neutral flavor so the cinnamon and almond butter flavors shine.
- You can substitute toffee bits with mini chocolate chips if preferred.
- Overnight chilling is recommended to ensure the bars hold their shape better when sliced.
- Store bars in the refrigerator in an airtight container to keep fresh and firm.
- Pressing the mixture firmly into the pan is key to prevent crumbly bars.
