Granola bars are great. Made from scratch, you can make them exactly how you want them and there are endless variations. -Do you want them sticky, soft, crunchy, chewy, salty, sweet, savory? It’s completely up to you for how they should taste and no one will question whether your homemade granola bar was done properly; they can be as unique as you.
If you are in a mood for sweet and salty, chewy and crunch, these granola bars are wonderful. I love them and they totally satisfy my desire for something between a KIND bar and a Mojo bar. I made these right before finals week (the same week I moved out of my apartment) and they were so nice to have around when I was studying so that I knew I was getting something loaded with nutrition, but not processed and full of preservatives. Store bought granola bar can be so tricky when it comes to their ingredients and nutritional quality. At least when I make my own, I know exactly what I am eating.
Sweet and Salty Granola Bars
Makes 10-12 bars
Adapted from Including Cake
1 ½ cups oats
¼ cup + 2 tbs oat bran
1 tsp cinnamon
½ tsp salt
2 tbs sugar
½ cup cacoa nibs
1/4 cup barley malt syrup
2 tbs canola oil
¼ cup natural almond butter (like from the health food store)
1 tsp vanilla extract
Line an 8×8 pan with parchment paper and preheat the oven to 350F.
Mix dry ingredients together in a large bowl (excluding cacoa/choc chunks).
Add the wet ingredients (syrup, oil, almond butter, vanilla) to a small microwaveable bowl and microwave on medium power for approx. 30-60 seconds until warm enough to stir together easily.
Spoon wet mixture over the dry and mix well- use your hands, but know they will get sticky. Spoon the mixture in pressing it down as level as possible with the back of a spoon or your knuckles.
Bake at 350F for 28-30 minutes until the surface is beginning to go golden. Allow to cool completely in the tin on a wire rack for approx. 30 minutes before attempting to slice with a very sharp knife, as otherwise the edges have a greater tendency to crumble.