Cherry Almond Granola Bars
1 ? cups rolled oats (gluten-free for GF eaters)
3/4 cup slivered almonds (or chopped raw almonds)
2/3 cup packed pitted dates, measured after pitting (deglet noor or medjool // ~7-8 large medjool dates as the original recipe is written)
1/3 cup packed dried tart cherries (unsweetened if possible, or sub other tart dried fruit // plus more for topping)
1/4 cup seeds of choice (we love flax, hemp, sesame, and chia)
1/4 cup maple syrup (or honey if not vegan)
1/4 cup creamy salted natural almond butter (just almonds + salt)
1 Tbsp coconut oil
1 healthy pinch sea salt
1 tsp vanilla extract (optional)
Instructions
Heat oven to 350 degrees F (176 C) and line an 8?8-inch baking dish with parchment paper.
Add your oats and almonds to a bare baking sheet and bake for 10-12 minutes or until slightly golden brown.
Add dates and dried fruit to a food processor and mix until small bits remain or a ball forms ? ~20 seconds. It should be quite tacky / sticky.
Add the toasted oats and almonds to a large mixing bowl along with the date-fruit mixture and the seeds. Set aside.
In a small saucepan over low heat, warm maple syrup, almond butter, and oil, stirring until creamy and smooth. Then remove from heat, add a pinch of salt and vanilla (optional), and stir again to combine.
Pour into the large mixing bowl and then mix, breaking up the date-fruit mixture to disperse throughout (option to add 1 more handful of dried cherries to the mix). Use a spoon or your hands to mix thoroughly. It should be very tacky and hold its shape when squeezed between two fingers. If too dry or crumbly, add a bit more maple syrup and/or almond butter and continue mixing.
Transfer to the prepared 8?8-inch dish and use a wooden spoon or your hands to disperse into an even layer. Cover with parchment and press down with something flat, such as a drinking glass, to get the mixture packed really tightly. This will prevent the bars from being crumbly. Chill in the freezer for 15-20 minutes to harden.
Remove bars from dish and chop into 12 even bars (as original recipe is written // adjust if altering batch size). Store in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months. They travel fine if taking on-the-go, though they keep their shape best right out of the freezer or refrigerator.
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rabidfoxes
