Ingredients:
1/2 Cup Quinoa Flakes
1/2 Cup Oats
1/2 Cup Bran Cereal
1/2 Cup any Raw Nuts - Chopped (I used 1/4 Cup Walnuts, 1/4 Cup Cashews)
1/4 Carob Chips
2 Tablespoons Almond Butter
2 Tablespoons Maple Syrup
2 Tablespoons Coconut Oil
2 Tablespoons Almond Milk
1 teaspoon Vanilla Extract
1/2 Cup Quinoa Flakes
1/2 Cup Oats
1/2 Cup Bran Cereal
1/2 Cup any Raw Nuts - Chopped (I used 1/4 Cup Walnuts, 1/4 Cup Cashews)
1/4 Carob Chips
2 Tablespoons Almond Butter
2 Tablespoons Maple Syrup
2 Tablespoons Coconut Oil
2 Tablespoons Almond Milk
1 teaspoon Vanilla Extract
Directions:
Mix all the dry ingredients in a bowl by hand. Melt almond butter until it has a thin consistency, if your almond butter is the thicker kind. Add wet ingredients to the almond butter and mix them all together until smooth. Pour the wet ingredients into the bowl with the dry ingredients and thoroughly combine. If the mixture still seems to dry and crumbly, add more coconut oil, maple syrup and/or almond milk. Press granola bar mixture into a 3 Cup rectangular dish lined with wax or parchment paper. At this point, you can either refrigerate the bars overnight or bake them in the oven at 325 for 25 to 30 minutes.
NOTE: I experimented with both baking the bars and refrigerating them. The baked ones had a toasted texture that I liked, however they were more crumbly than the refrigerated bars. For this reason, I would suggest adding more wet ingredients if you are planning on baking them.
Mix all the dry ingredients in a bowl by hand. Melt almond butter until it has a thin consistency, if your almond butter is the thicker kind. Add wet ingredients to the almond butter and mix them all together until smooth. Pour the wet ingredients into the bowl with the dry ingredients and thoroughly combine. If the mixture still seems to dry and crumbly, add more coconut oil, maple syrup and/or almond milk. Press granola bar mixture into a 3 Cup rectangular dish lined with wax or parchment paper. At this point, you can either refrigerate the bars overnight or bake them in the oven at 325 for 25 to 30 minutes.
NOTE: I experimented with both baking the bars and refrigerating them. The baked ones had a toasted texture that I liked, however they were more crumbly than the refrigerated bars. For this reason, I would suggest adding more wet ingredients if you are planning on baking them.
Makes 5 Full Sized Granola Bars