Super chewy, not too sweet, cinnamon-spiced, drizzled with almond butter and topped with chocolate chunks. Can it get any better?
These no-bake granola bars require only 10 ingredients, are easy to make and keep for a long time at room temperature. Let’s go!
Rolled oats, almond butter, and brown rice syrup make the base of the bars. I first tried using a mix of maple syrup and dates as a binder. The problem is that it made the bars quite heavy and very dense. I wanted these bars to not only be chewy but also light so I went with brown rice syrup. It keeps the bars soft and chewy without adding too much sweetness.
The process is very easy, combine your dry ingredients in a bowl: rolled oats, almond flour, cinnamon, and salt. Then pour over the wet ingredients: brown rice syrup, almond butter, coconut oil, and vanilla extract. Mix well and press down into a loaf pan before cutting into bars.
The almond butter glaze requires only two ingredients: almond butter and cocoa butter. I’m using cocoa butter to firm up the glaze, which will stay firm at room temperature (unless it’s over 80°F in your house!).
Just drizzle the almond butter over the bars and strategically place chopped dark chocolate pieces on the drizzle so when it firms up the chocolate chunks stay on the bars. Alternatively, you could drizzle the bars with melted chocolate instead of topping with chocolate chunks.
As I said these bars are not very sweet so if you have a sweet tooth or just want more sweetness, feel free to add 1-2 tbsp of coconut sugar to the wet ingredients.
These energy bars are chewy and loaded with cinnamon, almond butter, and dark chocolate!
Let me know in the comments if you try this recipe!
Chewy Almond Snickerdoodle Granola Bars
Almond Butter Drizzle
- 2 tbsp almond butter
- 2 tbsp melted cocoa butter
- 2 tbsp chopped dark chocolate, or chocolate chips
- In a mixing bowl, whisk together the rolled oats, almond flour, cinnamon, and salt. You can also add 3 tbsp of chopped nuts, or dried fruits if you want. This is optional but adds a nice crunch.
- Add the brown rice syrup, almond butter, coconut oil, coconut sugar, and vanilla extract to a saucepan and heat over low-medium heat for 1-2 minutes, or until the brown rice syrup is thinner and the coconut oil melted.
- Pour over the rolled oats and stir well using a wooden spoon until fully combined. It is okay if you “mash” some rolled oats. Add the rice crisps and stir again. The mixture should be slightly sticky but hold together well if you press it together.
- Transfer the mixture to a 12×4.5-inch loaf pan lined with parchment paper. Top with another layer of parchment paper and press down very firmly using the bottom of a glass.
- Refrigerate for 30 minutes before slicing into 9-10 bars.
- To make the almond butter drizzle: melt the cocoa butter over low-medium heat. Remove from heat as soon as it’s melted. Transfer to a small bowl, add the almond butter and stir until fully combined.
- Drizzle the almond butter over the bars and top with the dark chocolate chunks. Make sure to place the chocolate chunks on the almond butter drizzle so they stick to the bars. Refrigerate for another 30 minutes, or until the almond butter has firmed up.
- Bars will keep wrapped at room temperature for up to three weeks. If it’s too warm keep the bars in the refrigerator.