A few weeks ago this delicious granola bar recipe popped up in my inbox from La Fuji Mama. It looked like the perfect thing to bring as a snack for the busy days at work!
I whipped these up with the dried fruits that I had in my cupboard, and while I will admit that they were fairly sweet, I absolutely loved them. My husband thought they were a bit too sweet as a granola bar or for breakfast, but I thought they were just right.
This makes a whole 9" x 13" pan of granola bars, so it will easily last you the whole week. I found these quite filling, and they really gave you some fantastic energy to make it through the 'wall' we all sometimes hit in the afternoons.
These are best if stored in the fridge instead of on the countertop. They can get quite soft and they are delicious cold. Please feel free to substitute the fruits and nuts for whatever you happen to have on hand!
Nutella Granola Bars
- 2 1/3 cups rolled oats
- 1/2 cup sugar
- 1/2 cup whole wheat flour
- 3/4 tsp salt
- 1 cup raisins
- 1 cup dates, chopped
- 1/3 cup sunflower seeds
- 2/3 cup chocolate chips
- 1 cup almonds, coarsely chopped
- 1/2 cup uncooked quinoa
- 2/3 cup Nutella
- 2 tsp vanilla
- 1/2 cup butter (melted)
- 2/3 cup honey
- 1 1/2 tbsp water
- Preheat the oven to 350F and line your 9" x 13" pan with parchment paper.
- Lightly spray the lined pan with baking or cooking spray and set aside
- In a large bowl mix together the rolled oats, sugar, whole wheat flour, salt, raisins, dates, sunflower seeds, chocolate chips, almonds, and quinoa.
- In a second bowl, whisk together the nutella, vanilla, butter, honey, and water
- Add the wet ingredients to the dry, and mix well
- Press the mixture into the pan, forming a nice firm layer
- Bake for 30 - 40 minutes, until the edges darken
- Let cool, and then refrigerate for about half an hour before cutting.
- After they have set in the fridge, cut up the bars and store in a plastic bag (or airtight container) in the fridge