By Phyllis Bergenholtz
Almond Butter Snickerdoodle Granola Bars
You MUST store these granola bars in the fridge, otherwise they become too soft and will crumble.
Updated at: Thu, 17 Aug 2023 13:55:36 GMT
Nutrition balance score
Good
Glycemic Index
53
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories291.2 kcal (15%)
Total Fat16.4 g (23%)
Carbs32.4 g (12%)
Sugars14.2 g (16%)
Protein6.2 g (12%)
Sodium42.7 mg (2%)
Fiber4.1 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Simmer- Combine honey, coconut oil and nut butter (if using) in a medium pot. Bring to a simmer, and once pot starts bubbling up all over, start the timer for 1.5 minutes (for chocolate chip & fruit & nut) or 1 minute (for all others).
Step 2
Rest- When time is up, remove from heat and stir in the vanilla, salt, cocoa powder (for double chocolate), cinnamon (for snickerdoodle almond butter), espresso powder (for mocha). Let it cool down for 10-15 minutes.
Step 3
Pan- While pot is cooling, prepare a 9x9 inch baking dish with parchment paper (I secure mine with binder clips).
Step 4
Add dry ingredients- Stir in all remaining ingredients until evenly coated and press into the prepared pan. Spray a spatula with oil and press down into the pan. Press firmly (I go through and press 2-3 times, spraying spatula again as needed).
Step 5
Chill- Cool in the fridge for 4 hours- overnight (overnight is best!), before slicing into bars.
Step 6
Store in a sealed container in the fridge (they soften at room temperature) for up to a week or the freezer for up to 3 months.
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