Sweet & Salty Almond Breakfast Bars - Taste USA

Sweet & Salty Almond Breakfast Bars

  • Duration
  • Serving 16 Bars

Courtesy of Almond Board of California

Not only are these bars a healthy treat with the great flavor of almond butter and crunch of whole almonds, but they are also an upper-body workout as well. Just like your morning routine, they are quick and easy to throw together, and take a bit of muscle power to pack tightly into shape! Created by Pastry Chef Jenny McCoy, of Craft in New York City.

Ingredients

3 cups (750 ml) rolled oats
4 cups (1 litre) puffed rice (brown rice recommended)
1/4 cup (60 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) plus 2 tbsp (30 ml) honey
1/4 cup (60 ml) almond butter
Coarse sea salt, for topping

Further informations

Per Serving:
Calories 298.5, Fat 18g, Sat Fat 1.6g, Mono Fat10g, Poly Fat 5.3g, Protein 6.1g, Carb 30.9g, Fiber 4g, Cholesterol 0mg, Sodium 59mg, Calcium 66mg,
Potassium 221.5mg, Vitamin E 6.5mg

Directions

  • 1

    Lightly coat a 9x13 inch (about 22x32 cm) baking dish with non-stick cooking spray.

  • 2

    In a large mixing bowl, gently toss the oats, rice, flax seeds, and almonds to combine.

  • 3

    In small saucepan, combine the fine sea salt, sugars, oils, honey, and almond butter.

  • 4

    Bring to a simmer over medium-high, whisking any lumps of almond butter smooth, and cook for 2-3 minutes.

  • 5

    Slowly pour mixture over dry ingredients while stirring; continue to stir until all of the ingredients are evenly coated.

  • 6

    Transfer entire mixture to prepared pan and firmly press into pan while still warm, taking care to evenly distribute whole almonds.

  • 7

    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 ½ inches in length, and 1 ½ inch crosswise (11x4 cm) to make 16 bars; cut bars following scored lines. Trim edges if desired.

  • 8

    Store in an airtight container up to one week. *Substitute with 2 tablespoons (30 ml) light brown sugar, if preferred. **Substitute with ¼ cup (60 ml) canola oil, if preferred

  • 9

    Let cool to room temperature.

  • 10

    Using a ruler, measure and score the bars in half lengthwise to approximately 4 ½ in length, and 1 ½ crosswise (11x4 cm) to make 16 bars; cut bars following scored lines.

  • 11

    Trim edges if desired. Store in an airtight container up to one week.

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