CRUNCHY BAKED GRANOLA BARS - Minimalist Baker
Gluten-free baked granola bars that are super crunchy, naturally sweetened, and packed with fiber and protein! 9 ingredients and so easy to make. 10 ingredients if you want to slip in some extra Simply Collagen PURE
GRANOLA BARS
90 g rolled oats + 3 tbs of Simply Collagen PURE
30 g raw slivered almonds (or sub sunflower seeds or other nut)
28 g flaxseed meal
49 g desiccated unsweetened coconut (if large flakes, chop or blend into small pieces)
1/4 tsp sea salt
35 g chopped dates (~ 5 dates as original recipe is written // or sub another sticky dried fruit)
32 g almond butter (or another nut or seed butter)
45 g melted coconut oil
60 ml maple syrup (or sub brown rice syrup for a less sweet bar)
FOR TOPPING optional
60 g chopped vegan dark chocolate
15 g coconut oil
1 tsp sea salt or hemp seeds
Instructions
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Preheat oven to 350 degrees F (176 C) and arrange oats and almonds on a bare baking sheet. Bake for 10-15 minutes or until slightly toasted. They shouldn't be browned, just slightly toasted for more flavor. Reduce oven heat to 325 degrees F (162 C).
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In the meantime, add flaxseed meal, collagen, desiccated coconut, and sea salt to a large mixing bowl and stir. Set aside.
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Once oats and almonds are toasted, add to the mixing bowl along with chopped dates. Loosely stir to combine and set aside.
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Add almond butter, coconut oil, and maple syrup to a small saucepan and bring to a low boil over medium heat, stirring occasionally. Then remove from heat and immediately add to the oats (see photo).
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Use a mixing spoon (or your hands) to mix thoroughly, ensuring that the dates and the almond butter mixture are evenly dispersed and coating all of the dry ingredients.
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Add the mixture to a parchment-lined 8x8-inch baking pan (size/number as original recipe is written // adjust if altering batch size) and spread into an even layer. Then top with another layer of parchment paper and press down with something flat - such as a measuring cup - to press into an even, uniform layer.
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Bake at 325 degrees F (162 C) for 20-25 minutes or until the edges are golden brown. Remove from oven and let cool in the pan. Transfer to the freezer to speed cooling time.
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Once cooled, lift out of the pan and slice into desired number of bars. I went with 6 bars, but you could easily do 8 bars or 12 squares (amounts as original recipe is written // adjust if altering batch size).
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Optional: Melt dark chocolate and coconut oil in a small mixing bowl in the microwave or over a double boiler on the stovetop. Spoon a small amount over the bars in a drizzle pattern or cover half of the bar with chocolate. Top with sea salt or hemp seeds.
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Once bars have dried/cooled, store covered at room temperature for 5 days or in the freezer up to 1 month.