Description
These Maple Pecan Granola Bars are a delicious and wholesome snack made with rolled oats, crunchy pecans, and naturally sweetened with maple syrup and honey. Easy to prepare and perfect for a quick energy boost or on-the-go breakfast, these bars combine the rich flavors of almond butter and vanilla extract, baked to a golden perfection.
Ingredients
Scale
Dry Ingredients
- 2 cups rolled oats (about 180 g)
- 1 cup chopped pecans (about 100 g)
- 1/2 teaspoon sea salt (about 3 g)
Wet Ingredients
- 1/2 cup maple syrup (about 120 ml)
- 1/4 cup honey (about 60 ml)
- 1/2 cup almond butter (about 120 g)
- 1 teaspoon vanilla extract (about 5 ml)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the granola bars evenly.
- Prepare Baking Pan: Line an 8×8-inch (20×20 cm) baking pan with parchment paper. This will prevent sticking and make it easier to lift the bars out after baking.
- Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, chopped pecans, and sea salt. Stir together until evenly distributed.
- Heat Wet Ingredients: In a medium saucepan, combine the maple syrup, honey, almond butter, and vanilla extract. Heat over medium heat, stirring frequently until the mixture is smooth and well blended.
- Combine Mixtures: Pour the warm wet mixture over the dry ingredients in the bowl. Stir thoroughly until all the dry ingredients are evenly coated with the wet mixture.
- Press Mixture into Pan: Transfer the combined mixture into the prepared baking pan. Use a spatula or your hands to press it firmly and evenly into the pan, creating a compact layer.
- Bake: Place the pan in the oven and bake for 20-25 minutes, or until the edges turn golden brown. Keep an eye on the bars to prevent over-baking.
- Cool and Cut: Allow the granola bars to cool in the pan for 10 minutes. Then, carefully lift them out using the parchment paper and place on a cooling rack. Let them cool completely before cutting into bars to ensure they hold their shape.
Notes
- Pressing the mixture firmly in the pan helps the bars stick together and prevents crumbling.
- Store granola bars in an airtight container at room temperature for up to one week or in the refrigerator for longer freshness.
- Feel free to substitute pecans with other nuts like walnuts or almonds for variation.
- For a vegan option, ensure the honey is replaced with maple syrup or agave nectar.
- Allowing bars to cool completely before cutting ensures clean edges and prevents crumbling.
