The Pioneer Woman Tasty Kitchen
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Vegan Granola Bars

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Prep:

Cook:

Level: Easy

System:

12

Description

Despite the lengthy ingredient list, this is an easy-peasy, super healthy recipe and well worth the short time it takes to make. I snack on these filling little treats in the evening (to save me always reaching for a chocolate bar!), crumble them in yogurt, or just grab a bite when I need a quick boost. Filled with dried fruit, nuts and oats, these vegan-friendly bars will keep you full up for a while, too!

Ingredients

  • 5-⅓ ounces, weight Steel Cut Oats
  • 1 pinch Vanilla Salt (or Normal Salt)
  • 1 Tablespoon Desiccated Coconut
  • ¾ ounces, weight Walnuts (broken Into Small Pieces)
  • ¾ ounces, weight Pecans (broken Into Small Pieces)
  • ¾ ounces, weight Slithered Almonds
  • ¾ ounces, weight Sunflower Seeds
  • 1 ounces, weight Dried Cranberries
  • 1 ounces, weight Raisins
  • 4-½ ounces, weight Almond Butter
  • ½ teaspoons Vanilla Extract
  • 1 Tablespoon Golden Syrup
  • 1 Tablespoon Water Or Soy Milk, Or More As Needed

Preparation

1. Preheat the oven to 375ºF. Grease a baking tray (approximately 11 x 7″).

2. In a mixing bowl, stir together the oats, salt, coconut, nuts, seeds, and dried fruit.

3. Meanwhile, in a small saucepan over medium-low heat, melt the almond butter, vanilla essence and golden syrup. Due to the sticky consistency of the almond butter, you can add 1-2 tablespoons water or soy milk to loosen the mixture. Stir well.

4. Add the nutty syrup mixture to the mixing bowl with the oats, nuts and fruit. Stir thoroughly until well combined.

5. Spread evenly onto your baking tray and pop into the oven for 15 minutes. Check to see if it’s done and turning golden-brown. It may need an additional 1-2 minutes.

6. Once it’s done, remove from the oven and pop on a cooling rack. Once it’s completely cooled, slice into 12 slices. Keep in your favorite tin and snack on them liberally!

These will keep fresh for a week. They’ll still be okay after 2 weeks, they just wont be quite as crunchy.

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