Ingredients

The following ingredients have 5 Servings
  • 2 cups rolled oats (160 g)
  • 1 ½ cups rice krispies (50 g)
  • ½ cup chopped almonds (65 g)
  • ¼ tsp salt
  • ½ cup almond butter (130 g)
  • ½ cup honey (118 mL, can sub maple syrup)
  • 1 tsp vanilla extract (5 mL)
  • 1 large bar dark chocolate (200 g, or dairy-free alternative)
  • ½ cup trail mix (35 g, or a mix of ¼ cup seeds of choice + ¼ cup dried fruit of choice)

Instruction

  • Dries: In a large bowl, combine rice krispies, oats, almonds, and salt.
  • Wets: In a microwave safe bowl, combine almond butter and honey, then microwave for 30 seconds, or until hot and pourable. Mix vanilla into almond butter mixture.
  • Stir: Gently combine hot almond butter mix with the dry oat mix.
  • Shape: Line a 9x13 inch dish with parchment paper and spoon your granola mixture in. Press firmly so that the granola is really compact (I like to use the bottom of a glass for pressing). Pop granola in the freezer for 30 minutes to firm up, then cut it into 9 to 12 bars.
  • Assemble: Melt chocolate (either using a double boiler or in the microwave) and transfer to a shallow dish. Gently dip one side of each bar into the chocolate, using a spoon to evenly coat it if needed. While the chocolate-coated side is still warm and melted, sprinkle on the trail mix. Put the bars back in the freezer for about 10 minutes to firm up completely, then enjoy!