Ingredients
Dry Ingredients
- 1 cup rolled oats
- 1 cup raw almonds
- 2 Tbsp raw sunflower seeds
- 1/4 tsp salt (optional)
- 2 Tbsp protein blend (optional)
Wet Ingredients
- 1/3 cup honey (add more if needed or if it's not sticky)
- 1/2 cup almond butter (or peanut butter)
Add-ins
- 1.8 oz dark chocolate (or 1/4 cup chocolate chips)
Instructions
- Preheat and prepare nuts: Preheat your oven to 350ºF (170ºC). If desired, roughly chop or crush the almonds into smaller pieces to ensure even toasting and better texture in the bars.
- Toast dry ingredients: Spread the rolled oats, chopped almonds, and sunflower seeds evenly on a baking tray. Toast them in the preheated oven for about 12 minutes, watching closely to prevent burning. For a crunchier, more golden texture, toast for a few minutes longer. Remove from the oven and let the mixture cool slightly.
- Combine wet ingredients: In a large mixing bowl, blend the honey and almond butter thoroughly. If using protein powder or spices, add them at this stage and mix well to combine all flavors.
- Mix toasted ingredients: Add the cooled toasted mix into the honey and almond butter mixture. Stir until the dry ingredients are fully coated. If the mixture seems too dry or not sticky enough to hold together, add additional honey or another liquid sweetener to achieve the right consistency. Optionally, fold in some or all of the chocolate chips now if you prefer them mixed in.
- Prepare the pan: Line a small tray, approximately 9x9-inch (23x23 cm), casserole dish, or square bowl with parchment paper. This will prevent sticking and help lift the bars easily after setting.
- Press mixture into pan: Pour the granola mixture into the prepared pan. Use a spatula or a flat-bottomed glass/cup to press the mixture firmly and evenly into the pan. If desired, sprinkle the remaining chocolate chips evenly over the top and gently press them into the surface.
- Chill and cut: Place the pan in the refrigerator and chill for about 30 minutes to allow the bars to set and firm up. Once thoroughly cooled and hardened, remove from the pan using the parchment paper and cut into 10 or more even-sized rectangular bars.
Notes
- For a nut-free version, substitute almonds and sunflower seeds with pumpkin seeds and additional oats.
- You can swap almond butter for peanut butter or any nut/seed butter you prefer.
- For softer bars, reduce chilling time slightly; for firmer bars, chill longer or freeze briefly.
- If you want the chocolate to be gooey, add it layered on top before chilling. For firmer chocolate bits, mix the chips into the warm mixture before pressing into the tray.
- Store bars in an airtight container in the fridge for up to one week or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
