2 cups old fashion oats, ½ cup dried cranberries, ⅓ cup mini dark chocolate chips, 2 tsp. ground cinnamon, 1 pinch sea salt (optional), ⅓ cup coconut oil, ⅓ cup honey, 1 tbsp. pure vanilla extract, ¾ cup raw, creamy almond butter
In a large mixing bowl, combine the oats, cranberries, chocolate chips, and cinnamon. Stir well.
2 cups old fashion oats, ½ cup dried cranberries, ⅓ cup mini dark chocolate chips, 2 tsp. ground cinnamon
In a small pot, combine the oil, honey, vanilla extract, salt, and almond butter over medium heat. You want to warm this enough to combine the liquids well. But DO NOT BOIL or simmer! Stir constantly to avoid any simmering and only long enough to whisk everything together into a fluid state. This warmth is strictly to get everything to combine and to make it fluid for mixing with the oats.
⅓ cup coconut oil, ⅓ cup honey, 1 tbsp. pure vanilla extract, ¾ cup raw, creamy almond butter, 1 pinch sea salt (optional)
Pour the nut butter into the mixing bowl and mix well to completely coat the oats.
Press the mixture into an oiled or parchment paper-lined baking dish. (Mine -pictured above- was 9 x 4½)
Freeze for 2 hours. Remove from the freezer and allow them to warm up a bit for 10-20 minutes so they are easier to cut.
Cut the homemade granola bars with a sharp knife and store them back in the freezer in an airtight container for up to 2 months, tightly wrapped in plastic wrap so no air gets to them.
Note that by snacktime, these will no longer be frozen and will be perfect to eat at room temperature. (They keep in the fridge for about a week.)
Video
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.