Trail Mix Granola Bars
These Trail Mix Energy Bars are chewy, crunchy, and packed with wholesome ingredients- it's a flexible recipe you will want to keep on repeat!
Servings 12
Ingredients
- 2 cups old-fashioned oats
- 1 cup mixed nuts, chopped almonds, pecans, or peanuts
- 3/4 cup mixed seeds pumpkin seeds, sunflower seeds, chia seeds, and flaxseed
- 1/2 cup dried fruit, chopped cranberries, raisins, cherries, or apricots
- 1/4 cup puffed quinoa or crisp rice cereal
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 3/4 cup creamy peanut or almond butter
- 1/3 cup honey or maple syrup
- 2 tbsp coconut oil melted
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips or chopped dark chocolate
Instructions
- Line an 8x8-inch or 9x9-inch baking pan with parchment paper, leaving enough overhang on two sides to make the bars easy to remove later.
- In a large bowl, mix the oats, chopped nuts, seeds, dried fruit, puffed quinoa or crisp rice cereal if using, salt, and cinnamon until thoroughly combined.
- n a small saucepan over low heat, or in a microwave-safe bowl, gently warm the peanut butter or almond butter, honey or maple syrup, melted coconut oil, and vanilla extract.Stir until smooth and pourable. Avoid overheating the mixture.
- Pour the warm nut butter mixture over the dry ingredients. Stir well until every piece is evenly coated.If adding chocolate chips, let the mixture cool for a few minutes first so the chocolate does not melt completely.
- Transfer the mixture to the prepared pan. Press it down very firmly and evenly using a spatula, the bottom of a measuring cup, or a sheet of parchment paper.Compressing the mixture tightly is the key to bars that hold together well.
- Refrigerate for 2 to 3 hours, or until fully firm. For the best texture and easiest slicing, chill overnight.
- Lift the chilled mixture from the pan using the parchment paper overhang. Cut into 12 to 16 bars using a sharp or serrated knife.
