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Baking

Great Grand Granola Bars
November 26, 2012 • Posted by Katie Marber

While the Thanksgiving season is behind us, the real holiday rush has just kicked into full gear. You may find yourself on the run, and if breakfast is not a top priority, it may get neglected from your diet. To guarantee a high-paced and energized morning, prepare a batch of Great Grand Granola Bars ahead of time for grab-and-go mornings.

These granola bars are jam-packed healthy fats and proteins, and the fiber and complex carbohydrates in the whole grains ensure long-lasting energy. A turn-off for some for store-bought granola bars are the high content of processed white sugar, while the crumbly dryness has been known to avert others from this breakfast choice. What distinguishes this recipe as a winner is the combination of the mouth-watering coconut sweetness with the intense, aromatic note of cardamom. Pair this granola bar with a cupful of berries and you’ll want to be sure not to skip the most important meal of the day.

Ingredients:
Serves 12

2 ½ cups rolled oats
½ cup whole wheat flour
1/3-cup ground flax seeds
2 ½ cups shredded coconut
½ cup pure maple syrup
½ cup brown rice syrup
2/3 cup smooth, unsalted almond butter
1-teaspoon sea salt
½ teaspoon cardamom

Instructions:
Cover a 9 by 13 inch pan with parchment paper and preheat the oven to 350 degrees F. In a medium bowl, blend almond butter and syrups together. In a separate bowl, mix all the dry ingredients. Then combine the wet and dry ingredients until incorporated. Evenly spread the mixture into the pan and bake for 20 minutes or until just browned. Let cool, and then cut into 12 bars and wrap individually in plastic wrap. These should be either refrigerated or frozen.

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