Sweet & Salty Almond Breakfast Bars
- 16 Bars
Courtesy of Almond Board of California
Not only are these bars a healthy treat with the great flavor of almond butter and crunch of whole almonds, but they are also an upper-body workout as well. Just like your morning routine, they are quick and easy to throw together, and take a bit of muscle power to pack tightly into shape! Created by Pastry Chef Jenny McCoy, of Craft in New York City.
3 cups (750 ml) rolled oats
4 cups (1 litre) puffed rice (brown rice recommended)
1/4 cup (60 ml) flax seeds
1 1/2 cups (375 ml) whole natural almonds
1/4 tsp (1 ml+) fine sea salt
1/2 cup (125 ml) light brown sugar
2 tbsp (30 ml) maple sugar*
1/4 cup (60 ml) almond oil**
1/4 cup (60 ml) plus 2 tbsp (30 ml) honey
1/4 cup (60 ml) almond butter
Coarse sea salt, for topping
Calories 298.5, Fat 18g, Sat Fat 1.6g, Mono Fat10g, Poly Fat 5.3g, Protein 6.1g, Carb 30.9g, Fiber 4g, Cholesterol 0mg, Sodium 59mg, Calcium 66mg,
Potassium 221.5mg, Vitamin E 6.5mg
Lightly coat a 9x13 inch (about 22x32 cm) baking dish with non-stick cooking spray.
In a large mixing bowl, gently toss the oats, rice, flax seeds, and almonds to combine.
In small saucepan, combine the fine sea salt, sugars, oils, honey, and almond butter.
Bring to a simmer over medium-high, whisking any lumps of almond butter smooth, and cook for 2-3 minutes.
Slowly pour mixture over dry ingredients while stirring; continue to stir until all of the ingredients are evenly coated.
Transfer entire mixture to prepared pan and firmly press into pan while still warm, taking care to evenly distribute whole almonds.
Once evenly pressed into pan, sprinkle with 2 to 3 pinches of coarse sea salt and press perfectly flat (using a flat-sided meat tenderizer can be helpful, but not necessary). Let cool to room temperature. Using a ruler, measure and score the bars in half lengthwise to approximately 4 ½ inches in length, and 1 ½ inch crosswise (11x4 cm) to make 16 bars; cut bars following scored lines. Trim edges if desired.
Store in an airtight container up to one week. *Substitute with 2 tablespoons (30 ml) light brown sugar, if preferred. **Substitute with ¼ cup (60 ml) canola oil, if preferred
Let cool to room temperature.
Using a ruler, measure and score the bars in half lengthwise to approximately 4 ½ in length, and 1 ½ crosswise (11x4 cm) to make 16 bars; cut bars following scored lines.
Trim edges if desired. Store in an airtight container up to one week.