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GRANOLA - Cinnamon-Raisin Breakfast Bars
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| [Brunch] The Chew Clinton Kellly ingredients CINNAMON-RAISIN BREAKFAST BARS | |
| 1 cup | old-fashioned rolled oats |
| 1/2 cup | chopped almonds, (toasted) |
| 1 cup | puffed brown rice cereal |
| 1/2 cup | raisins |
| 1/2 teaspoon | ground cinnamon |
| 1/8 teaspoon | salt |
| 1/2 pound | pitted dates, (halved) |
| 1/2 cup | water |
| 1/2 cup | creamy almond butter |
| cooking spray, (to coat pan) | |
| 1/4 cup | dark chocolate, (melted, to drizzle) |
step-by-step directions
Prepare an 8-inch square pan by spraying the sides with cooking spray and lining with parchment, allowing it to hang over.
In a large mixing bowl, combine rolled oats, chopped almonds, brown rice cereal, raisins, cinnamon and salt.
In a medium sauce pan, add the dates and water. Simmer over medium-low heat until the dates begin to break down, about 5-7 minutes. Stir in the almond butter until combined. Remove from heat and pour over the dry ingredients. Stir to fully combine and then pour into the prepared pan.
Press down with a spatula or your hands to create an even layer. Drizzle with dark chocolate. Refrigerate until bars have set (about 30 minutes).
Keep chilled until ready to serve. Cut into 12 bars and serve.
Tip
- Bars can be cut and wrapped in wax paper to be individually stored.
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