I love Kind bars, but they can get a little pricey and the taste can be a bit bland. Not the case with these bars. You toast the oatmeal, pumpkin seeds and almonds so it gives the bars a crispy bite and lots of flavor.
These hearty, homemade granola bars make a fast grab-and-go breakfast or perfect mid-morning snack. With the mixture of almonds, pumpkin seeds and peanut butter it has lots of protein to keep you fueled all morning long. This recipe makes 16 bars so you can share the wealth with friends or freeze half and enjoy one bar at a time whenever you need it.
With school less than a month away, they would make a great snack or addition to your child’s lunch. Enjoy!
Almond Cranberry Granola Bars
Credit: www.theseasonedmom.com
Ingredients
- 2 cups old fashioned oats
- 1 cup unsalted whole almonds, roughly chopped
- 1/2 cup pumpkin seeds (pepitas)
- 1 cup packed, pitted Medjool dates
- 1/3 cup pure maple syrup
- 1/4 cup creamy peanut butter
- 1/2 cup dried cranberries
- 1/4 tsp salt
Directions
- Preheat oven 350 degrees. Pour oats, almonds and pepitas onto a rimmed baking sheet. Toast in the oven for 12 minutes. Transfer to a big mixing bowl.
- Chop dates in a food processor until you have a rough paste. Scrape into bowl with the oat mixture.
- Warm maple syrup and peanut butter in a saucepan on the stove over low heat until smooth. Add to the bowl along with the cranberries. Mix everything well.
- Line an 8×8 pan with parchment paper. Spoon mixture into pan and press down with the back of a large spoon. Freeze for about 20 minutes.
- Lift contents out of pan and cut into 16 squares. Enjoy!
I used Betty Crocker frosting for my recipe. One can frosted the entire cake.
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