If you love a good bar in a pinch or for a pre or post workout snack, this is THE bar. It leaves you satisfied and full too. Simple to make a giant batch on a Sunday so when life throws curve balls during the week you'll have an easy-to-grab snack before the hangry in you comes out. Plus it's gluten and dairy free!
Consider this a cherry-esque canvas for you to play with, add in cacao nibs or any other favorite crunchies. Best part is when you reach the bottom of the tupperware, these bars leave behind that perfect pile of delicious crumbs. (I poured the crumbs out in a bowl, added almond milk over top and it was a gooood).
Cherry Granola Bar
Ingredients
1 cup dried bing cherries
¼ cup organic honey
¼ cup smooth, organic almond butter
1 ½ cups gluten-free oats
¾ cup pepitas, roughly chopped
½ tsp. cinnamon
Coarse sea salt
Directions
1. Place the cherries in a food processor fitted with a metal blade. Process until the cherries are finely chopped. They may even form a sticky ball – which is just fine too. (If you don't have a food processor, just chop the cherries with a very sharp knife. But, the food processor does only take a few pulses to get the job done.)
2. Microwave the honey and almond butter together for 1 minute, or until warmed through. (If you eschew microwaves, you could also just gently warm them in a small pan over low heat.
3. Combine the cherries, almond butter/honey mixture, oats, pepitas, and cinnamon in a large bowl. Mix well to combine.
4. Place parchment paper in a 9”x9” or 8”x8” baking pan.
5. Spread the mixture out evenly with an offset spatula and sprinkle with coarse sea salt.
6. Cover with plastic wrap, press down with a spatula, and refrigerate for 1 hour.
7. Cut into 9 squares and remove by lifting up the parchment.
Store in refrigerator for up to a week, with bars separated by wax or parchment paper.
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