Ingredients
21⁄2 cups (250 g) granola | ||
1⁄2 cup (130 g) creamy almond butter | ||
1⁄2 cup (125 mL) corn syrup |
Instructions
- Place the granola in a large bowl. Set aside.
- In a small saucepan over medium heat, heat the almond butter and corn syrup, stirring constantly, until melted and smooth, about 3 minutes. Make sure the mixture is warm but not boiling.
- Pour the almond butter mixture over the granola and stir to coat.
- Press the granola mixture evenly into the prepared pan. Cover and refrigerate until firm, about 30 minutes. Remove from the pan, using the parchment liner, and cut into bars.
You can vary these bars by changing the granola or the nut butter.
Try cashew, peanut or even seed butter for a change of pace.
Store the granola bars in an airtight container in the refrigerator for up to 1 week.
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