I’m always whipping up granola bites, balls or bars in my kitchen. I really dislike the store-bought versions chock full of preservatives and chemicals that I can’t pronounce. The fine people over at KIND sent me some granola to create with and that’s just what I did. They turned out quite tasty and with all of the different varieties they offer, the flavors can be customized to your preference. I used vanilla blueberry clusters.
These took only minutes to make and chilled up in the fridge in about 30 minutes. Great on-the-go breakfast, snack, post workout treat, after-school snack or dessert idea. My kids love granola and it’s a great way to pack in some healthy ingredients. You can use whatever granola or trail mix you prefer. You can also add mini chocolate chips, raisins, dried fruit, nuts etc. Totally customizable!
2 cups of gluten free rolled oats (I used Bob’s Redmill)
1 cup of granola (I used KIND) or trail mix
1/2 cup of maple syrup
Scant 1/4 cup of almond butter – I used Justin’s maple
1 teaspoon ground cinnamon
1 teaspoon of chia seeds
1/4 teaspoon salt
Preheat your oven to 375 degrees. With a Silpat or baking liner on your cookie sheet – add your oats and toast in the oven for about 6-8 minutes or until they smelly nutty and they’re golden brown.
In a large measuring cup or mixing bowl, add your syrup, almond butter, cinnamon and salt. Microwave that for 2 minutes until hot. Whisk to combine. Add your oats and granola to a bowl and pour the hot mixture over top. If adding a mix-in, add it now and give a good toss to coat.
Line a glass baking dish with parchment or spray with baking spray and press the mixture into the vessel firmly. Make sure you press it down and compact it firmly to help them form bar shapes. Then refrigerate for 30 minutes or more. Remove and slice. Store in an air-tight container. The bars may be slightly crumbly around the edges. I keep the broken off pieces for my yogurt.
— Knead to Cook