Soulfull Project Hearty Grains and Seeds, toasted almonds, dried fruit and flaky toasted coconut with creamy almond butter, honey, coconut oil and touch of sea salt make up this delicious wholesome chewy no bake granola bars recipe.
114 oz bagSoulfull Project Hearty Grains & Seeds Cereal
1cupSimple Truth Organic No Stir Creamy Peanut Butter
3/4cupsslivered almonds, toasted
1cupdried blueberries
1/2cupdried mango, cut into 1/4 inch pieces
1cuptoasted coconut flakes
3/4cupSimple Truth Organic Honey (or brown rice syrup if vegan)
1/4cupSimple Truth Organic Coconut Oil
pinch of sea salt
Instructions
Line a 9x13 inch baking dish with parchment paper.
In a medium bowl, combine the oatmeal, almonds, dried fruit (I cut up the mangoes into 1/4 inch pieces) and toasted coconut flakes (you can toast your own by adding flakes to the pan and moving them around to make sure they don't burn until designed color is achieved).
In a small saucepan, add the almond butter, coconut oil and honey. Set the pan over medium heat, stirring often until melted and smooth. Once the mixture starts to bubble, remove from the heat and stir in the salt.
Pour the almond butter mixture over the oats and stir until combined. Press into the prepared the pan. I like to use the back of a 1/2 cup measuring cup, spray the flat bottom with a little cooking spray and then really press the mixture into the bottom of the pan using the bottom of the measuring cup. Cover the bars and place in the fridge for at least one to two hours, the longer the better for flavor to combine.
Cut into the bars and store in a airtight container in the fridge. The bars will last at least 2 weeks, if they aren't gone before then.
Notes
If you want to roll this dough into granola balls instead of granola bars, use a small cookie scoop. This will yield 20-25 balls. Most likely, you’ll need some water available as you roll the balls. The batter might be a little crumbly but that’s nothing a little water on the hands won’t fix. Store them in an airtight container and enjoy.