cherry almond granola bars
This recipe yields delicious Cherry Almond Granola Bars, a perfect homemade snack. It combines toasted oats and almonds with sweet dried cherries, bound together by a mix of almond butter, honey, and brown sugar, offering a satisfying texture and natural sweetness.
Equipment
- 1 9x13 inch Baking Pan Or similar size, for pressing and setting the bars.
- 1 Large Mixing Bowl For combining dry ingredients.
- 1 Medium Saucepan For melting the wet ingredients.
- 1 Parchment Paper Essential for easy removal and cleanup.
- 1 Spatula or Spoon For mixing and pressing.
Ingredients
Main
- 2 cups old fashioned oatmeal
- 3/4 cup sliced raw almonds
- 1/2 cup toasted wheat germ
- 1 cup dried cherries
- 1/3 cup brown sugar
- 2 tablespoons unsalted butter
- 1/2 cup organic almond butter
- 1/3 cup honey
- 1 teaspoon vanilla
- 1/4 teaspoon kosher salt
Instructions
- Preheat oven to 300°F (150°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Spread the old-fashioned oatmeal and sliced raw almonds in a single layer on a baking sheet. Toast in the preheated oven for 10-15 minutes, stirring occasionally, until lightly golden and fragrant. Remove and set aside.
- In a large mixing bowl, combine the toasted oatmeal, almonds, toasted wheat germ, and dried cherries. Stir until evenly distributed.
- In a medium saucepan over medium-low heat, melt the unsalted butter, brown sugar, organic almond butter, and honey, stirring until smooth and well combined.
- Remove the saucepan from the heat and stir in the vanilla extract and kosher salt.
- Pour the warm wet mixture over the dry ingredients in the large mixing bowl. Stir thoroughly with a sturdy spatula or spoon until all the dry ingredients are evenly coated and sticky.
- Transfer the mixture to the prepared baking pan. Place another piece of parchment paper on top of the mixture and use your hands or a flat-bottomed object (like a measuring cup) to press the mixture down very firmly and evenly into the pan. The firmer you press, the better the bars will hold together.
- Place the pan in the refrigerator for at least 2 hours, or until the bars are completely firm.
- Once firm, use the parchment paper overhang to lift the entire slab of granola bars out of the pan.
- On a cutting board, carefully slice the granola into 16 bars using a sharp knife. Store in an airtight container at room temperature for up to a week, or in the refrigerator for longer freshness.
Notes
1. Toasting the oats and almonds is crucial for developing a deeper, nuttier flavor and adding a pleasant crispness to the bars. Keep an eye on them to prevent burning. 2. Ensure the wet ingredients (butter, almond butter, honey, sugar) are well-combined and warm when mixing with the dry ingredients; this helps create a strong binding agent. 3. Press the mixture very firmly into the pan. Compacting it tightly will prevent crumbly bars. Using another piece of parchment paper on top and pressing down with a flat bottomed glass or a second pan works wonders. 4. Chill the bars thoroughly before cutting to ensure clean, neat slices and prevent them from falling apart.