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  • Karen Shayne

Almond Butter Granola Bars


Another weekend of summer fun and another great idea for those little bites for the boat (or camping or outdoor cookouts). These became my favorite go-to bars last year, so I thought I could share. They originally came from a Giada recipe, but I slightly modified them for my taste. They're easy to make, but even easier to transport. You can cut them into bites, place them in an airtight container and throw them in the cooler. Great for snacks and dessert. And, you can make them gluten free. They'll be on the boat with me, for sure! Enjoy the sun everyone!

Ingredients

Cooking spray

1 egg white

1/2 cup almond butter (or chunky peanut butter)

1/3 cup brown sugar

1/4 cup honey

1/2 cup (1-stick) unsalted butter, melted

2 cups old fashioned oats (for those gluten free, grab the GF oats)

1/4 cup slivered almonds, toasted,

1/3 cup miniature chocolate chips

Directions

Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.

Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray. Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to hang over the sides. Spray the parchment paper lightly with cooking spray.

In a medium bowl, using a hand beater, beat the egg white until frothy. Stir in the peanut butter, brown sugar, and honey. Add the melted butter, oats and almonds. Stir to combine, then add the chocolate chips.

Using a rubber spatula, spread mixture into the prepared baking pan, pressing lightly to form an even layer. Bake until the edge of the mixture begins to brown, about 15 minutes. Remove from the oven and let cool for at least 1 hour. Cut into 1 1/2-inch squares and serve.

(To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly browned, about 8 to 10 minutes.)

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