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Sweet And Salty Granola Bar Recipe

Topic: Sweet And Salty Granola Bar Recipe

Sweet And Salty Granola Bar Recipe

Snacks are one item I can always count on having in my purse. I may lose track of my phone or wallet, but I never lose track of munchies. I consider myself a munching connoisseur, but I’m exaggerating my sense of taste.

I’ve gone through so many boxes of granola bars over the years that I can tell the wheat from the chaff. I’ve been craving salted chocolate granola bars recently, so I decided to make my own this week.

Initially, I intended to make the granola bars with entire chocolate chips. I combined freshly toasted oats and chocolate chips without thinking. I SOON RECOGNISED MY ERROR when I watched the small chocolate pyramids melt into a creamy mush. In the end, I believe the melted chips did a better job of dispersing chocolate flavour throughout the granola bars. Don’t you love it when a cooking mishap results in a dish that’s even better than you expected?

After hearing about brown rice syrup from Marissa at Pinch & Swirl earlier this month, I decided to use it in this recipe. Brown rice syrup is a natural, vegan, gluten-free sugar replacement that works well in baking. However, as with other sweeteners, I would use them in moderation in my cooking.

These granola bars were surprisingly light, and they tasted like chocolate-covered cracker jacks–only better!

Sweet And Salty Granola Bar Recipe

Sweet And Salty Granola Bar Recipe

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• Author: Mustafa Rangoonwala
• Prep Time: 10
• Cook Time: 45
• Total Time: 55 minutes
• Yield: 10 1x
• Category: Snacks
• Method: Bake

Ingredients

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1. a half cup of almond butter
2. coconut oil, 4 tbsp
3. 1/4 cup packed brown sugar
4. a third cup of honey
5. a half teaspoon of vanilla extract
6. 2 cups rolled oats, whole flaked
7. 2 cups rice cereal (puffed)
8. a quarter cup of salted peanuts
9. a quarter cup of sliced almonds
10. a quarter-cup of semi-sweet chocolate chips

Instructions

• Line an 8″ × 8″ pan with parchment that extends over the sides (a larger pan will result in thinner bars). Cooking spray should be used.
• Melt almond butter, coconut oil, brown sugar, and honey in a small saucepan over medium heat, constantly stirring until the sugar is dissolved. Bring to a simmer, add the vanilla and cook for 1 minute. Remove the pan from the heat.
• In a separate saucepan, add the oatmeal. Stir frequently for 2-3 minutes over medium-high heat, until toasted and a popcorn aroma emerges. Don’t let it burn by overcooking it or stopping to stir it. Allow cooling for a few minutes.
• Toss toasted oats and puffed rice cereal together in a large mixing bowl. Stir in the somewhat cooled almond butter mixture to coat the top. Add the peanuts, almonds, and chocolate chips when the mixture is no longer warm to the touch.
• Press the mixture into the pan that has been prepared. Because the mixture will be sticky, cover it with saran wrap and firmly press it down with the bottom of a glass. Before cutting into bars, chill for at least an hour.
• To end, drizzle with melted chocolate if desired.

Nutrition

• Serving Size: 1
• Calories: 77
• Sugar: 1.6g
• Sodium: 1mg
• Fat: 6.5g
• Saturated Fat: 2.4g
• Unsaturated Fat: 0g
• Carbohydrates: 3.9g
• Protein: 1.8g
• Cholesterol: 0mg

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