Description
These Honey Oat Granola Bars are a deliciously crunchy and wholesome snack, made from toasted oats and almonds bound together with a sweet honey and brown sugar mixture. Perfect for a nutritious on-the-go breakfast or midday boost, they combine the warmth of cinnamon and vanilla with the added goodness of ground flaxseed for fiber and healthy fats.
Ingredients
Dry Ingredients
- 2 cups rolled oats
- 1 cup whole almonds (chopping optional)
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 2 tablespoons ground flaxseed
Wet Ingredients
- ¼ cup honey
- ¼ cup dark brown sugar
- ¼ cup unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a rimmed half baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Toast Oats and Almonds: Spread the rolled oats and chopped almonds evenly on the prepared baking sheet. Bake, stirring regularly, for about 10 to 15 minutes until lightly browned and emitting a toasty aroma. This step enhances flavor and crunch.
- Prepare Baking Pan: Line an 8” x 8” baking pan with parchment paper to make it easy to remove the bars once they set.
- Make the Binding Syrup: While the oats and almonds toast, combine the honey, dark brown sugar, and unsalted butter in a medium heavy-bottomed saucepan over medium heat. Stir continuously until the mixture melts and blends together smoothly. Then stir in the salt, cinnamon, and vanilla extract.
- Combine Ingredients: Fold the toasted oat and almond mixture and ground flaxseed into the syrup mixture. Stir thoroughly until every bit is evenly coated.
- Press Mixture into Pan: Transfer the granola mixture into the lined baking pan. Press down firmly and evenly using a piece of parchment paper to level it out so the bars hold together well.
- Chill to Set: Cover the pan with plastic wrap and refrigerate for at least 2 hours until the granola mixture is firm and set.
- Cut Bars: Once set, lift the granola block out of the pan using the parchment paper. Use a very sharp knife to cut into 12 evenly sized bars.
Notes
- For crunchier bars, toast the oats and almonds a few extra minutes but watch carefully to prevent burning.
- Use a sharp knife, wiping it clean between cuts, to create neat, clean bar edges.
- Store these bars in an airtight container at room temperature for up to one week or refrigerate to keep them firmer longer.
- You can substitute almonds with other nuts like walnuts or pecans based on preference.
- Ground flaxseed adds fiber and omega-3 fats; feel free to omit or replace with chia seeds if desired.
