Sweet and Salty Almond Breakfast Bars
Makes 16 bars
3 cups (750 mL) rolled oats
4 cups (1 L) puffed rice (brown rice recommended)
1/4 cup (50 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) canola oil
1/4 cup (60 mL) plus 2 tbsp (30 mL) honey
1/4 cup (50 mL) almond butter
Coarse sea salt, for topping
Lightly coat a 9”x13” 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 1/4” in length, and 1 1/2” crosswise 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 tbsp (30 mL) light brown sugar, if preferred.
**Substitute with 1/4 cup (60 mL) canola oil, if preferred.
Created by pastry chef Jenny McCoy, of Craft in New York City, for Almond Board of California. Visit www.AlmondBoard.com for more recipes.
Nutritional Analysis per bar: Calories: 298.5, Fibre: 4 g, Fat: 18 g, Cholesterol: 0 mg, Sat Fat: 1.6 g, Sodium: 59 mg, Mono Fat: 10 g, Calcium: 66 mg, Poly Fat: 5.3 g, Magnesium: 81.7 mg, Protein: 6.1 g, Potassium: 221.5 mg, Carb: 30.9 g, Vitamin E: 6.5 mg *
* total alpha-tocopherol equivalents
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