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–+ servings
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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!

Maple Cranberry Morning Bars

5 from 4 votes
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!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 16 servings
Course: Breakfast, Brunch, Snack
Cuisine: American

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

  • Preheat oven to 350°F.
  • Line a 9-inch square baking pan with foil or parchment paper and then spray with nonstick spray.
  • Spread the oats and pecans on a large rimmed baking sheet.
  • Bake in the preheated oven for 6 to 8 minutes, shaking halfway through, until golden and fragrant.
  • Transfer to a large bowl; add the chopped cranberries.
  • Bring the milk to a boil in a small saucepan set over medium heat.
  • Stir in the multi-grain cereal and remove from the heat; let stand for 2 minutes.
  • Add the nut or seed butter, maple syrup, cinnamon, and salt.
  • 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.
  • Immediately add the cereal mixture to the oats mixture, mixing with a spatula until coated.
  • Transfer the mixture to the prepared pan and flatten with the back of a measuring cup.
  • 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.
  • Cool completely. Refrigerate at least 1 hour or until firm.
  • Using the liner, lift the mixture from the pan and transfer to a cutting board.
  • Peel off the foil or parchment and cut into 16 bars.

Notes

Very slightly modified from the Power Hungry: Ultimate Energy Cookbook

Nutrition

Serving: 1bar, Calories: 228kcal, Carbohydrates: 27g, Protein: 5g, Fat: 13g, Saturated Fat: 1g, Sodium: 46mg, Fiber: 4g, Sugar: 12g
- WW Points: 6