Maple Cranberry Morning Bars
Breakfast, Brunch, Snack
Chewy bars with chunks of toasted pecans and dried cranberries combined with toasted oats, almond butter and pure maple syrup. I'm in LOVE with these bars!
old-fashioned or quick-cooking rolled oats
(gluten-Free, if needed)
(chopped (by hand or in food processor))
unsweetened plain almond milk
(I used almond breeze)
multigrain hot cereal
(use GF, if needed (I used Bobs Red Mill 10 Grain))
(unsweetened almond butter)
pure maple syrup
fine sea salt
pure vanilla extract
Preheat oven to 350°F.
Line a 9-inch square baking pan with foil or parchment paper and then spray with nonstick spray.
Spread the oats and pecans on a large rimmed baking sheet.
Bake in the preheated oven for 6 to 8 minutes, shaking halfway through, until golden and fragrant.
Transfer to a large bowl; add the chopped cranberries.
Bring the milk to a boil in a small saucepan set over medium heat.
Stir in the multi-grain cereal and remove from the heat; let stand for 2 minutes.
Add the nut or seed butter, maple syrup, cinnamon, and salt.
Cook and stir the mixture over low heat for 6 to 7 minutes or until thickened; remove from the heat and stir in vanilla extract.
Immediately add the cereal mixture to the oats mixture, mixing with a spatula until coated.
Transfer the mixture to the prepared pan and flatten with the back of a measuring cup.
Place a large piece of parchment paper or wax paper atop the bar mixture and use it to spread, flatten, and very firmly compact the bars evenly in the pan.
Cool completely. Refrigerate at least 1 hour or until firm.
Using the liner, lift the mixture from the pan and transfer to a cutting board.
Peel off the foil or parchment and cut into 16 bars.
Very slightly modified from the
Power Hungry: Ultimate Energy Cookbook
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Printed from Skinnytaste: https://www.skinnytaste.com/morning-maple-cranberry-pecan-oat-bars/