Homemade almond granola bars with coconut, cardamom and a dash of brown butter are truly delicious. Great for a snack, breakfast or a treat, you can really taste the difference. Made with maple syrup, these are refined sugar free.
Toast: Preheat the oven to 350°F. Spread the oats and chopped almonds on a baking sheet, in separate areas, and toast for about 10 minutes.
Chop: Allow to cool and process the almonds in a food processor, using pulse option, until coarsely chopped.
Dry Ingredients: In a medium mixing bowl, combine rolled oats, coarsely chopped almonds, coconut flakes and puffed cereal.
Wet Ingredients: In a small saucepan gently heat the almond butter. Stir in maple syrup, melted ghee or coconut oil, ground cardamom, vanilla and salt. Remove from the stove.
Granola mixture: Pour the wet ingredients over the dry ingredients and combine very well. Transfer the mixture to a 8 x 11 inch baking pan lined with parchment paper. Sprinkle slivered pistachios on the top and pack it down well, using a wide and flat glass or utensil.
Chill or Bake: Chill in the refrigerator for one hour. Or lower the temperature to 325°F and bake until the edges are barely golden brown, about 20 minutes. Let the mixture harden and cool. Using a sharp knife slice the bars.
Notes
Use about 4 cups granola bar mixture for one 8 x 11 inch baking pan.
You can change the ratios of oats to puffed cereal, or replace nuts with chocolate chips.
Extra nut butter can help the granola bars hold together better.
Increase the amount of almond butter and maple syrup if using more dry ingredients.
You can try to replace cardamom with ⅛ teaspoon natural almond flavor.