The bars are a very comfortable snack, especially to eat away from home and specifically the granola bars are my favorites.
I already shared some granola bars some time ago, but this recipe is different because this time they are not made raw, but they are baked
- 2 tazas de copos de avena (180 g), sin gluten si es necesario
- 1/2 taza de harina (70 g), yo usé harina de trigo sarraceno
- 1/2 taza de semillas de calabaza crudas y sin sal (70 g)
- 1/2 taza de almendras crudas y sin sal (75 g)
- 1/2 taza de arándanos secos (70 g)
- 1 cucharadita de canela en polvo (opcional)
- 2/3 taza de mantequilla de cacahuete (160 g)
- 2/3 taza de sirope de arce (170 ml)
- 1 cucharadita de extracto de vainilla (opcional)
- Preheat the oven to 180ºC or 350ºF.
- Mix all dry ingredients in a large bowl (oat flakes, flour, seeds, almonds, dried cranberries, and ground cinnamon). Reserve.
- Put the liquid ingredients in a saucepan (peanut butter, syrup and vanilla), stir and cook over medium heat, stirring frequently until smooth. homogeneous mixture.
- Put the previous mixture in the bowl in which you had the dry ingredients and stir until they are perfectly integrated.
- Place baking paper in a 20×20 cm (8×8 inch) baking pan , pour the dough, spread it out and crush it with the help of your hands so that it is well compacted. If you don’t want to stain yourself, you can help yourself with baking paper. You can use a different sized pan if you like.
- Bake for 20-25 minutes or until golden brown (it took 20 minutes in my oven). Wait for it to cool completely before unmolding and cutting the dough into bars. I cut them into 8’s, but you can make them any shape and thickness you want.
- You can store them at room temperature for about 4-7 days.
- Use whatever seeds, nuts, and dried fruit you like.
- Peanut butter can be substituted for any other nut butter.< /li>
- You can also use other liquid sweeteners such as agave syrup.