Description
These Trail Mix Granola Bars are a delicious and wholesome snack that combines a variety of nuts, dried fruits, and seeds, all bound together with maple syrup and vanilla extract. Baked to a perfect golden crisp, they make a perfect on-the-go energy boost or a tasty treat for any time of the day.
Ingredients
Dry Ingredients
- 2 cups nuts (almonds, cashews, pecans, walnuts, etc.)
- 1/2 cup dried coconut
- 1/4 cup dried cranberries
- 1/4 cup pepitas
- 1 tablespoon chia seeds
- 1/4 teaspoon sea salt
Wet Ingredients
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 325 degrees Fahrenheit and line an 8x8-inch baking pan with parchment paper to prepare it for baking.
- Combine Dry Ingredients: In a large mixing bowl, add all the nuts, dried coconut, dried cranberries, pepitas, chia seeds, and sea salt. Stir well to evenly distribute all the dry components.
- Mix Wet Ingredients: In a small bowl, stir together the maple syrup and vanilla extract until combined.
- Combine Wet and Dry: Pour the maple syrup and vanilla mixture over the dry ingredients. Stir thoroughly until every piece is well coated with the syrup mixture.
- Prepare for Baking: Transfer the mixture into the prepared baking pan. Use the back of a large spoon or spatula to flatten and press the mixture into an even layer.
- Bake: Place the pan in the oven and bake for 30-35 minutes until the granola mixture is golden and set.
- Cool: Remove the pan from the oven and allow it to cool completely in the pan for about one hour to set properly.
- Slice: Once fully cooled, lift the granola slab from the pan using the parchment paper. Slice the entire portion in half, then divide each half into six bars, making a total of 12 granola bars.
Notes
- Feel free to customize the nuts and dried fruits to your liking or what you have available.
- Press the mixture firmly into the pan to ensure bars hold together after baking.
- Store bars in an airtight container at room temperature for up to one week.
- For longer storage, keep the bars in the refrigerator or freeze them.
- Use parchment paper to easily lift the bars from the pan without breaking.