Seedling Magazine Issue #4 - April/May 2019

crunchy homemade
granola bars
I recently tried a few no­bake
granola bars with varying results,
and none had the satisfying crunch I
was after. Maybe someone out there
has a no­bake crunchy bar that
doesn’t fall apart, but I haven’t seen
it.
These bars, though, are exactly what
I’ve been craving.
The recipe is kind of a half and half:
you roast the oats and nuts and then
stir in everything else. Easy peasy.
And they’re good in an air­tight
container in the fridge or at room
temperature for up to a week.
Ingredients
3/4 cup agave nectar, divided
2 Tbsp vegan butter
3 cups rolled oats
6oz (170g) pack of slivered almonds
Coarse salt, to taste
1 cup dried cherries or other dried fruit, chopped
1/3 cup crunchy nut or seed butter
1/4 cup light brown sugar
Method
1. Preheat oven to 325° and lightly butter two 8"x8" baking
pans.
2. Place 1/4 cup agave nectar and butter in a small glass bowl
and microwave in increments of 15 seconds, stirring each time,
until butter is melted.
seedling magazine | 35
3. In a large mixing bowl, combine oats, almonds, and 1/2 tsp.
salt
4. Drizzle agave and melted butter over oat mixture and stir to
coat well.
5. Spread evenly onto a large baking sheet. Bake 20 minutes,
stirring halfway, or until lightly golden brown. Remove from
oven and allow to cool completely, around 10 minutes.
6. Return mixture to the large mixing bowl. Stir in the cherries
or other dried fruit. Set aside.
7. In a saucepan, combine remaining 1/2 cup agave nectar, nut
or seed butter, and brown sugar over medium heat. Bring to a
boil then reduce heat and continue cooking, stirring frequently
until sugar is dissolved, around 10 minutes.
8. Remove from heat and drizzle over oat mixture, stirring to
coat thoroughly.
9. Pour equal amounts into each of the prepared pans. Press
everything down firmly and evenly.
10. Refrigerate at least 1 hour before slicing.