- 2 cups (160 g) rolled oats
- 1½ cups (40 g) rice cereal
- ¼ cup (20 g) shredded unsweetened coconut
- ¼ cup (30 g) walnuts, chopped
- 1 tablespoon (12 g) ground flax meal
- ¼ teaspoon salt
- ½ cup (130 g) almond butter
- ½ cup (170 g) honey
- 1 teaspoon vanilla extract
- ¾ cup (110 g) dried blueberries
To make the Bars:
Line a 9-13-inch (23 _ 33 cm) pan with parchment paper, allowing an inch (2.5 cm) of the paper to extend above the sides of the pan.
In a large bowl combine the oats, rice cereal, coconut, walnuts, flax meal, and salt.
In a small microwave-safe bowl combine almond butter and honey. Microwave for 30 seconds, or until the mixture is warm and pourable. Add the vanilla and mix well.
Pour the honey mixture into the dry oat mixture and mix until everything is evenly combined. Add the blueberries and fold a few times to distribute.
Transfer the granola bar mixture into the prepared pan and firmly press down until tightly packed. Cover with plastic wrap and place in the freezer for 1 hour.
To make the glaze:
In a microwave-safe bowl, heat the almond butter for 30 seconds. Add the coconut oil and mix until thoroughly combined. Add the cold maple syrup and vanilla and whisk until smooth.
Remove bars from freezer, uncover, and drizzle maple glaze over pressed bars. Allow glaze to cool completely.
To remove the bars from the pan, lift the parchment paper.
Place the bars on a cutting board, with the parchment side up. Peel off the parchment paper and cut the granola into 12 bars.
Store in an airtight container at room temperature for up to 1 week.
Yield: 12 granola bars