Almond Butter Flax Seed Granola Bars

Ingredients:

- 1 1/2 cup (120 grams) rolled oats (regular or quick-cooking oats will work, do not use steel-cut or instant)
- 3/4 cup (115 grams) raw cashews
- 1/4 cup (26 grams) ground flaxseed
- 1/2 cup (120 grams) natural almond butter
- 1/4 cup (84 grams) raw honey
- 5 tablespoons (74 ml) milk or milk of choice (I used Planet Oat Original - Oat Milk for the nutrition stats)
- 2 tablespoons (~20 grams) of mix-ins, such as mini semi-sweet
- chocolate chips, unsweetened coconut flakes, or dried fruit

Preparation:

- Cover an 8-in x 8-in baking dish with parchment paper and set aside (I’ve also used a 7-in x 11-in rectangular pan with good results). Make sure there’s extra parchment paper hanging off two of the sides so that you can lift the bars easily out of the pan.

- Place oats in a food processor and pulse until they form a coarse flour. Pour oats into a large mixing bowl and set aside.
- Next, add cashews to the food processor, pulse until the texture resembles coarse sand, and then pour into mixing bowl.
- Add ground flaxseeds, almond butter, honey, milk, and mix-ins of choice to the mixing bowl. Stir well until ingredients are fully combined. The mixture should be quite thick, similar to a thick oatmeal cookie dough-like texture.
- Using a rubber spatula, transfer mixture to the prepared baking dish. Using the spatula, spread mixture evenly in the pan.
- Cover with a lid or plastic wrap, and then place the bars in the fridge for 20 minutes.
- After 20 minutes, carefully lift bars out of the pan and slice into 12 bars. Keep bars stored in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 3 months. -

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Nutrition Values:

Servings 12 | 198 Calories per Serving

5.3 g protein;
0 mg cholesterol;
12.4 g fat;
1.7 g saturated fat;
19.4 g carbohydrate;
2.5 g fiber;
7.8 g sugar;
53.3 mg sodium