Granola bars

Granola bars, a delicious and very comfortable snack to enjoy outside the home, although it can also be eaten as breakfast or even as a dessert.

The bars are a very comfortable snack, especially to eat out and are my favorites.

They are crisper and less sticky. I personally like them better and they are more comfortable to eat and transport, but both are to die for.

The bars  are ideal for children, athletes and in general for all audiences.

You can easily adapt the ingredients depending on what you have at home and use other nut butters (with almond butter they are also great), flours (brown rice, oatmeal, whole wheat), sweeteners (agave syrup, rice, coconut), dried fruits (walnuts, hazelnuts, cashews), dried fruits (dates, mango, apple) and seeds (chia, sesame, sunflower).

You can also add other ingredients such as grated coconut, cocoa powder, chocolate chips, chopped dark chocolate, cocoa nibs, etc. This version is one of my favorites and the bars are delicious on their own, but the way I like them best is dipped in a glass of vegetable milk.

Preparation: 5 mins

Cook Time: 25 mins

Total: 30 minutes

Servings: 8–12 bars 1x

Cuisine: Vegan, American

 Nutrition

Serving size: 1 of 12 bars

 Calories: 230

Sugar: 12.5 g

 Sodium: 69 mg

 Fat: 12.5 g

 Saturated fat: 2.3 g

 Carbohydrates: 25.1 g

 Fiber: 3 g

 Protein: 7.3 g

Ingredients

2 cups of rolled oats (180 g), gluten-free if necessary

1/2 cup of flour (70 g), I used buckwheat flour

1/2 cup raw unsalted pumpkin seeds (70 g)

1/2 cup of raw and unsalted almonds (75 g)

1/2 cup of dried cranberries (70 g)

1 teaspoon ground cinnamon (optional)

2/3 cup peanut butter (160 g)

2/3 cup maple syrup (170 ml)

1 teaspoon vanilla extract (optional)

Instructions

Preheat the oven to 180ºC or 350ºF.

Combine all the dry ingredients in a large bowl (the rolled oats, flour, seeds, almonds, dried cranberries and ground cinnamon).

Add the liquid ingredients to a saucepan (peanut butter, syrup and vanilla), stir and cook over medium heat, stirring frequently until you get a homogeneous mixture.

Pour the previous mixture into the bowl in which you had the dry ingredients and stir until they are perfectly integrated.

Place parchment paper in a 20 × 20 cm (8 × 8 inch) baking dish, pour in the dough, roll it out and flatten it with the help of your hands so that it is well compact. If you don't want to stain yourself, you can help yourself with the baking paper. You can use a mold of other dimensions if you want.

Bake for 20-25 minutes or until golden brown (in my oven it took 20 minutes). Wait for it to cool completely before unmolding and cutting the dough into bars. I cut them in 8, but you can give them the shape and thickness you want.

You can store them at room temperature for about 4-7 days.

Grades

Use whatever seeds, nuts, and dried fruits you want.

Peanut butter can be substituted for any other nut butter.

You can also use other liquid sweeteners like agave syrup.