I’ve been making granola for a couple of years now. It’s great to sprinkle on yogurt or just have as a snack. However, this was my first time making granola bars. I was browsing through an old Food & Wine Magazine and found a delicious recipe for granola bars. However, I didn’t have everything in the ingredient list, nor did I want everything in the ingredient list. So I modified it and came out with a very addicting granola bar. It’s not perfect, in fact, they are a bit gooey, but for a first time making these, I’m in love!
Here’s a link to the original recipe, Sticky Oat and Pine Nut Bars
I like pine nuts, but they aren’t my favorite. And I love pepper, but just not in my sweets. I can’t seem to get into the pepper and sweet thing (though I love chocolate and chilis…). So I took both of those out and substituted almonds and cinnamon. Ah, that’s more like it! Oh, and instead of dipping the bars in white chocolate, I put the chocolate in the batter.
These are super easy to make, the hardest part is waiting for them to cool!
Almond & Cinnamon Granola bars
Modified slightly from Food & Wine Sticky Oat and Pine Nut Bars
- 1 stick unsalted butter, plus more for greasing pan
- 3/4 cup honey
- 1/2 cup packed brown sugar
- 2 cups old fashioned oats
- 1 1/2 cups chopped almonds
- 1 tsp cinnamon
- Pinch of salt
- 4 oz white chocolate
1. Preheat the oven to 325F. Butter an 8 inch square baking pan. Line the bottom and sides with parchment paper.
2. In a large saucepan, melt the butter with the honey and sugar and cook over moderate heat, stirring constantly until an amber caramel forms, about 5 minutes.
Stir in the oats, almonds, cinnamon, and salt and cook, stirring constantly, about 2 minutes. Remove from heat and stir in the white chocolate. It will melt. Scrape the mixture into the prepared pan and smooth the surface.
Bake for about 20 minutes, or until bubbling and brown on the edges.
It will smell absolutely intoxicating at this point, but you must resist the urge to remove the bars from the pan! They need to cool completely in order to have any hope of staying together. Mine were gooey, so I probably should have let them cool longer, but it was just about impossible! They smelled so yummy! After they are cooled, lift parchment from pan and move bars to cutting board. Cut into whatever size you desire. I did pretty small squares since they are sweet.
I found these to be a great pre-running snack, but I think they’d be great just about anywhere. Just wrap a bar in parchment and away you go!