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Almond-Oat Granola Bars - Oxygen Magazine

Almond-Oat Granola Bars

Low cal but high in fiber, these granola bars fit right into your healthy nutrition plan.
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Granola bars are an easy and convenient snack, but unfortunately, they are usually low in fiber and high in sugar. A lot of the granola bars you buy at the supermarket are just filler food. But if you make your own, you can control the ingredients and make them into a clean food. This Oxygen version of homemade granola adds more nuts and slightly less oats to improve the protein content.

What’s Great About These Bars?

  • Only 7 natural ingredients
  • High in fiber thanks to old-fashioned oats and nuts
  • Gluten-free
  • Contain heart-healthy fat from canola oil and almonds
  • Filled with great plant-based protein from the combination of almonds and oats
  • Last two to three weeks in airtight container, at room temperature

Almond-Oat Granola Bars

Prep Time: 10 minutes

Ingredients

  • 1½ cups Marcona almonds or slivered regular almonds (no skin)
  • ¼ cup 100% pure maple syrup
  • ¼ cup packed light-brown sugar
  • 2½ teaspoons vanilla
  • ¼ teaspoon kosher salt
  • ¼ cup plus 1 tablespoon canola oil
  • 2 cups old-fashioned oats

Directions

  1. Preheat oven to 300 degrees. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
  2. In mini-prep food processor, pulse the almonds 15 times. If not using a food processor, roughly chop the almonds.
  3. In a large bowl, whisk together the syrup, sugar, vanilla, salt and oil. Add the oats and nuts and stir it all together well, using a rubber spatula.
  4. Turn the batter out onto the cookie sheet. Using a stiff metal spatula, gently press it into an even layer in the shape of a 9-by-13 rectangle. It should be even on the top and all sides.
  5. Bake uncovered for 15 minutes. Cover with foil and bake another 15 minutes. Check the color. If not yet light golden brown and beginning to harden, take the foil off and bake another five minutes uncovered. Let cool for one hour. When cool, gently break into pieces and store in airtight container or plastic zip-top bag.
  6. Note: The color should be light golden. If edges start turning darker brown, immediately remove from oven.

Makes about 14 2-inch bars

Nutrients (per serving): calories 177, fat 11 g, saturated fat 1 g, cholesterol 0 mg, sodium 28 mg, carbohydrates 18 g, fiber 3 g, sugar 8 g, protein 4 g

Variations

  • Don’t stop at granola bars; use these three ideas for even more healthy, convenient snacks!
  • Hit-the-Trail Mix: Crumble 1 cup granola into small pieces. Add 1 cup chopped nuts of choice, ¼ cup mini chocolate chips and ¼ cup dried raisins or cranberries, if desired.
  • Yogurt Parfait: Crumble ¼ cup granola into small pieces. Layer with 1 cup vanilla Greek yogurt and ¼ cup berries (either fresh or frozen; if using frozen berries, run warm water over them for about a minute to gently defrost).
  • Plant Protein Bar: Spread 1 tablespoon natural peanut butter or almond butter atop granola square and enjoy!

Beth Saltz, MPH, RD, is a registered dietitian, mother of two and graduate of the Westlake Culinary Institute. Visit her at nutritionskitchen.com.

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