Description
These golden granola bars are kind of a big deal; combining textured oats, aromatic nuts and rich mahogany colored maple syrup. Best enjoyed with some AM Gold tunes and a warm cup of black coffee. Stay classy, my friends.
Ingredients
Units
- rolled oats - 6 cups
- pecans - 1 cup
- sliced almonds - 1 cup
- walnuts - 1 cup
- brown sugar (lightly packed - 1 cup)
- pure maple syrup - 3/4 cup
- honey - 1/4 cup
- unsalted butter - 1/2 cup (1 stick)
- flax seeds - 1/3 cup
- cinnamon - 1 tablespoon
- salt - 1 teaspoon
- nutmeg - 1/2 teaspoon
- pure vanilla extract - 1 teaspoon
Instructions
- Preheat the oven to 350°.
- Lightly toast the nuts for 8-10 minutes.
- Mix together the cinnamon, salt and nutmeg in a small bowl. Melt the stick of butter on low heat in a small saucepan.
- In a large bowl, toss the oats with the melted butter and spice mix. Spread the mixture out on 2 baking sheets and toast in the oven for 15 to 20 minutes, shaking the pan twice and making sure they don't burn. Remove from the oven and set aside.
- Reduce the heat to 325°.
- In a medium saucepan, combine the brown sugar, maple syrup, and honey. Heat the mixture slowly, stirring until all combined and the sugar has melted. Stir in the vanilla.
- Toss together the toasted oats, nuts and flax seeds. Slowly pour in the warm syrup mixture, stirring as you pour. Toss the mixture to fully incorporate the syrup.
- Line 1 baking sheet with parchment paper and evenly press the mixture into the pan. Cover the pan with another sheet of parchment paper and use it to smooth out the mixture. Once even and smooth, remove the top sheet.
- Bake the pan for about 20-25 minutes, until the granola is aromatic and deep gold in color. Rotate the pan halfway through. Remove from the oven and allow to cool completely, this may take up to 60 minutes.
- Using the edges of the parchment, lift the entire sheet of granola from the pan. Cut 8 strips length wise by 4 strips wide.
- Enjoy the sweetness and stay classy.
- Prep Time: 30 minutes
- Cook Time: 25 minutes