Morning Maple Cranberry Pecan Oat Bars

Chewy bars with chunks of toasted pecans and dried cranberries combined with toasted oats, almond butter and pure maple syrup. I'm in LOVE with these bars!

16 Servings

Nutrition (1 serv.) Amount Nutrition (1 serv.) Amount
Calories 228 kcal Sugar 12 g
Carbs 27 g Cholesterol –
Protein 5 g Sodium 46 mg
Fat 13 g Fiber 4 g
Sugar 12 g
Cholesterol –
Sodium 46 mg
Fiber 4 g

Prep Time: 10 min Cook Time: 25 min Total Time: 35 min

https://www.skinnytaste.com/morning-maple-cranberry-pecan-oat-bars/

Ingredients

cooking spray

2 cups old-fashioned or quick-cooking rolled oats, gluten-Free, if needed

1/2 cup chopped pecans

1 cup dried cranberries, chopped (by hand or in food processor)

1/2 cup unsweetened plain almond milk, I used almond breeze

1/2 cup multigrain hot cereal, use GF, if needed (I used Bobs Red Mill 10 Grain)

1 cup natural, unsweetened almond butter

1/2 cup pure maple syrup

1 tsp ground cinnamon

1/4 tsp fine sea salt

1 tsp pure vanilla extract

Instructions

Step 1

Preheat oven to 350°F.

Step 2

Line a 9-inch square baking pan with foil or parchment paper and then spray with nonstick spray.

Step 3

Spread the oats and pecans on a large rimmed baking sheet.

Step 4

Bake in the preheated oven for 6 to 8 minutes, shaking halfway through, until golden and fragrant.

Step 5

Transfer to a large bowl; add the chopped cranberries.

Step 6

Bring the milk to a boil in a small saucepan set over medium heat.

Step 7

Stir in the multi-grain cereal and remove from the heat; let stand for 2 minutes.

Step 8

Add the nut or seed butter, maple syrup, cinnamon, and salt.

Step 9

Cook and stir the mixture over low heat for 6 to 7 minutes or until thickened; remove from the heat and stir in vanilla extract.

Step 10

Immediately add the cereal mixture to the oats mixture, mixing with a spatula until coated.

Step 11

Transfer the mixture to the prepared pan and flatten with the back of a measuring cup.

Step 12

Place a large piece of parchment paper or wax paper atop the bar mixture and use it to spread, flatten, and very firmly compact the bars evenly in the pan.

Step 13

Cool completely. Refrigerate at least 1 hour or until firm.

Step 14

Using the liner, lift the mixture from the pan and transfer to a cutting board.

Step 15

Peel off the foil or parchment and cut into 16 bars.