This recipe is a perfect mix of salty nuts with a sweet twist of honey and chocolate. Yum!
WARNING YOU NOW – these are really addictive. I’ve been making batches of these for months… they are so good, I just can’t stop!
When I started working on this recipe I used the Sweet & Salty granola bars from Nature Valley as my target. I have always thought the mix of sweet and salty was genius, kudos to them for thinking it up. The great part about making them at home, is you control what goes into them. If you can’t use nuts, substitute another salty item like pretzels. Don’t like chocolate (whaaaaat?) then add in dates, raisins or dried cherries. Make them you’re own, the kids will love them!
In the latest issue of EatInEatOut™ Magazine I called these “Breakfast” bars, because they fit so perfectly within a grab-and-go breakfast story. They are a simple no-bake, make-ahead bar that you can eat on the run or munch when you need that energy boost mid-afternoon. I loved them so much, I put them on the cover! If you missed the Autumn 2015 issue, make sure you take a look, it’s packed with simple and tasty 30-minute meals to ease the back-to-school meal-time rush. Just Click HERE.
- ½ cup almond butter
- 4 Tbsp coconut oil
- ¼ cup brown sugar, packed
- ⅓ cup honey
- ½ tsp vanilla extract
- 2 cups whole flaked rolled oats
- 2 cups puffed rice cereal
- ¼ cup salted peanuts
- ¼ cup slivered almonds
- ¼ cup semi-sweet chocolate chips
- Prepare an 8” x 8” pan (a larger pan will make thinner bars) by lining it with parchment that extends over the sides of pan. Spray with cooking spray.
- In a small pan over medium heat, melt almond butter, coconut oil, brown sugar and honey, stirring until the sugar is dissolved. Bring to a simmer, add vanilla and allow to simmer for 1 minute. Remove from heat.
- Add oatmeal to another saucepan. Over medium-high heat, stir it constantly for 2-3 minutes until toasted and a popcorn smell starts to appear. Don't over cook, and don't stop stirring or it will burn. Set aside to cool a bit.
- In a large bowl combine toasted oats and puffed rice cereal. Pour slightly cooled almond butter mixture over top and stir to coat. When this mixture is no longer warm to the touch, add peanuts, almonds and chocolate chips.
- Press mixture the prepared pan. It will be sticky, so place a piece of saran wrap over top and use the bottom of a glass to press mixture down very firmly. Chill for at least an hour before cutting into bars.