When it comes to eating, my biggest weakness is snacking. I could eat a bag of pretzels or wheat thins for hours on end, and it takes much willpower to stop. But I needed a new change on my snacks so I decided to make these granola bars. They were so unbelievably easy to make and it’s so customizable! I stuck to the recipe though because I really liked what Lindsey put in these: chocolate chips and almonds held together by creamy almond butter. But feel free to add in raisins, dried cherries, white chocolate chips, and/or pretty much anything else that floats your boat.

Chocolate Chip Almond Butter Granola Bars (adapted from Gingerbread Bagels):

Yields 10 bars

  • 2/3 cup creamy almond butter
  • 1/2 cup brown sugar, packed
  • 1/4 cup honey
  • 1/4 cup unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 1/2 cups quick cooking oats
  • 1/2 cup almond slices
  • 1/4 cup chocolate chips

Preheat the oven to 350 degrees F. Lightly coat an 8×8 baking dish with nonstick spray; then line the baking dish with parchment paper.

In a large bowl, whisk together the almond butter, brown sugar, honey, butter and vanilla extract.

Stir in the oats, almonds and chocolate chips.

Spread the granola mixture into the prepared baking dish.

Place into oven and bake for 20 minutes, or until the edges have slightly browned. Let cool completely before cutting into bars.

I have OCD so I first measured one of my Nature Valley granola bars and noted their dimensions. Each bar is about 2-inches wide.

So I first sliced them in 5 rows, about 2-inches apart. Not sure what happened to that end piece on the right though. Okay I do. I ate it. I couldn’t help myself! I told you I have a snacking problem.

Then I sliced these babies in half. Easy enough, right?

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