These Grab N Go Granola bars are beyond simple to make and kick the booty out of any store bought granola bar out there. Feel free to get creative with any goodies you want to add into these bars. You can wrap and store them individually in the fridge for up to a week, or a few months in the freezer. This recipe was inspired by Cookie and Kate with a few VFit Squad additions.
| Prep Time | 10 minutes |
| Passive Time | 1 hour |
| Servings |
bars
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Ingredients
- 1 3/4 Cup rolled oats
- 1 1/4 Cups cashews or any other nut of choice
- 2/3 Cup dark chocolate chips
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 1 Cup almond butter unsalted, if salted, then cut down added salt
- 1/2 Cup raw honey
- 1/4 Cup shredded unsweetened coconut
- 1 1/2 tsp pure vanilla extract
Ingredients
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Instructions
- In a food processor, combine oats and nuts and quickly pulse together for a few seconds until they are in a crumble consistency.
- Line a square baker with parchment paper, cut to size. In a mixing bowl, combine the oats, almonds, coconut, chocolate chips, cinnamon and salt. Whisk to combine.
- In a 2-cup liquid measuring cup, measure out the nut butter. Top with ½ cup honey and the vanilla extract. Whisk until well blended. If you must, you can gently warm the liquid mixture on the stovetop or in the microwave, but make sure it's cool before you pour it into the dry mixture (otherwise the chocolate chips will melt).
- Pour the liquid ingredients into the dry ingredients. Use a big spoon to mix them together until the two are evenly combined and no dry oats remain. It may be easier to mix with your hands to really combine well. The drier the mixture, the more firm the bars will be, so stir in extra oats if the mixture seems too wet.
- Transfer the mixture to the prepared square baker. Use your spoon to arrange the mixture fairly evenly in the baker, then use the bottom of a flat, round surface, covered in a small piece of parchment paper, to pack the mixture down as firmly and evenly as possible.
- Cover the baker and refrigerate for at least one hour, or overnight. Use a sharp knife to slice the bars. For portability, you can wrap individual bars in plastic wrap or parchment paper. Bars keep well for a couple of days at room temperature, but we recommend storing individually wrapped bars in fridge, or a freezer-safe bag in the freezer for best flavor.
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