Ingredients
1cupalmonds,chopped
1¾cupsquick-cooking oats,or old-fashioned oats, pulsed briefly in a food processor or blender to break them up
1cupcoconut flakes,or large, unsweetened, shredded coconut should
½tspcinnamon,ground
½tspsalt
1cupcreamy almond butter,or peanut butter
½cuphoney,or maple syrup
1½tspvanilla extract
Preparation
Line a 9-inch square baker with two strips of criss-crossed parchment paper, cut to fit neatly against the base and up the sides.
In a medium skillet over medium heat, toast the almonds for about 5 minutes, stirring frequently, until they are fragrant and starting to turn lightly golden on the edges. Transfer them to a medium mixing bowl.
To the mixing bowl, add the oats, coconut flakes, cinnamon and salt. Stir until blended.
In a 2-cup liquid measuring cup, measure out 1 cup almond butter. Top with ½ cup of honey, followed by the vanilla extract. Whisk until well blended.
Pour the liquid ingredients into the dry ingredients. Use a big spoon to mix them together until the two are evenly combined and no dry oats remain.
Transfer the mixture to the prepared square baker.
Use a spoon to arrange the mixture fairly evenly in the baker, then use the bottom of a flat, round surface (like a short, sturdy drinking glass) to pack the mixture down as firmly and evenly as possible.
Cover the baker and refrigerate for at least one hour, or overnight. This gives the oats time to absorb moisture so the granola bars can set.
When ready to slice, lift the bars out of the baker by grabbing both pieces of parchment paper on opposite corners.
Use a sharp chef’s knife to slice the mixture into 4 even rows and 4 even columns (these “bars” stick together better in a square shape).
For portability, wrap individual bars in plastic wrap or parchment paper.
