Cherry Almond Granola Bars

​I just want it to go on record that Amy Davis actually made a granola bar WITHOUT chocolate chips!  Surprised?  Me too.

Granola bars are my new favorite go-to-snack and I've been scouring through Pinterest in search of new recipes lately.  I admit that I'm pretty particular when it comes to granola bars.  I've learned (the hard way) that there are several things that I DON'T like in my homemade granola bars.  First of all, I don't like peanut butter in granola bars and that alone eliminates a LOT of the recipes right off the bat.   I also don't like raisins but those can be easily swapped out for another fruit so that isn't a deal breaker when I'm looking at recipes.  Lastly, I prefer the granola bars that don't have rice cereal in them.  It's not that I don't like these bars.  As a matter of fact, I've made them before and I really quite enjoy them but they make me feel more like I'm eating a rice crispy treat dessert than a healthy snack.   I prefer a more simple combination of oats and nuts.

This recipe came from bluejeangourmet.wordpress.com and with a few minor tweeks, I made a perfectly delicious (and chocolate free) granola bar.  Even though it was never my intention to create a totally chocolate free granola bar, I decided that the ingredients in this granola bar were good enough to stand on their own.  I think my hunch was right on this time - these granola bars are awesome.

Cherry Almond Granola Bars
Ingredients: 
2 cups old-fashioned oats
1 cup sliced almonds
1 cup shredded, unsweetened coconut
¼ cup golden flax meal
¼ cup wheat germ

Preheat oven: 350˚
Stir all ingredients together in a large bowl.  

​
​Spread out on two foil-lined baking sheets.  Toast for 10-15 minutes, stirring at least once, until the mixture has been lightly browned.

Return to the bowl and stir in:
1 cup dried fruit, chopped
½ tsp. cinnamon
½ tsp. nutmeg
pinch of salt

For the wet ingredients, whisk the following together in a small saucepan over low heat:
½ cup honey
3 T butter
3 T brown sugar
1 tsp. vanilla

Pour the mixture into the bowl and stir to combine.  Be sure that all of the dry ingredients are well coated.

​ Line an 8 inch square pan with parchment paper.  Drop the oven temperature down to 325˚.
Press the granola mixture into the pan, using your fingers to get an even layer and pressing down hard.  Use the back of a metal bowl or small water glass to smooth out the top.  ​Bake the bars for 10 minutes, just to help them harden.

​Cool thoroughly (at least two hours) before lifting the parchment-lined bars out of the pan.  Cut into desired size using a sawing motion with a sharp serrated knife.  I like to put my granola bars in the refrigerator for about an hour before I try and slice them.  (Just a suggestion.)

​These granola bars are the perfect breakfast treat with a cup of peppermint tea.

I am definitely packing some of these up to take to the soccer tournament this weekend too.

​I really liked these granola bars.  (Even without chocolate.)  I think I will leave out the nutmeg next time because it was a little overpowering but otherwise - this recipe's a keeper.

Ciao!

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