关于此食谱

这些自制麦片条是一种健康美味的零食！用杏仁、椰子、燕麦、杏仁黄油或花生黄油和蜂蜜或枫糖浆简单制作。这些条需要大约15分钟的准备时间，然后在冰箱中静置一小时以凝固。该配方可制作16个麦片条。

步骤说明

1. 1

   Line a 9-inch square Baking Dish with two strips of criss-crossed Parchment Paper, cut to fit neatly against the base and up the sides. The Parchment Paper will make it easy for you to slice the bars later.

2. 2

   Toast the Almonds for maximum flavor (you can skip this step, but your bars won't be quite as awesome): In a medium Skillet over ^[medium heat], toast the Almonds, stirring frequently, until they are fragrant and starting to turn lightly golden on the edges, about 5 minutes. Transfer them to a medium Mixing Bowl.

3. 3

   To the Mixing Bowl, add the Quick-Cooking Oats, Unsweetened Coconut Flakes, Cinnamon and Salt. Stir until blended.

4. 4

   In a 2-cup Measuring Cups, measure out 1 cup Almond Butter. Top with ½ cup Honey, followed by the Vanilla Extract. Whisk until well blended. (If you must, you can gently warm the liquid mixture in the Microwave or on the Stovetop.)

5. 5

   Pour the liquid ingredients into the dry ingredients. Use a big spoon to mix them together until the two are evenly combined and no dry Quick-Cooking Oats remain. The drier the mixture, the more firm the bars will be, so stir in extra Quick-Cooking Oats if the mixture seems wet. Conversely, if you used a super thick Almond Butter (cough, Justin's), you might need to drizzle in another tablespoon of Honey to help it all stick together.

6. 6

   Transfer the mixture to the prepared square Baking Dish. Use your spoon to arrange the mixture fairly evenly in the Baking Dish, then use the bottom of a flat, round surface (like a short, sturdy drinking glass) to pack the mixture down as firmly and evenly as possible. (If the mixture keeps sticking to the glass, cover the base of the glass with a small square of Parchment Paper.)

7. 7

   Cover the Baking Dish and refrigerate for at least one hour, or overnight. This gives the Quick-Cooking Oats time to absorb moisture so the granola bars can set.

8. 8

   When you're ready to slice, lift the bars out of the Baking Dish by grabbing both pieces of Parchment Paper on opposite corners. Use a sharp Knife to slice the mixture into 4 even rows and 4 even columns (these "bars" stick together better in a square shape).

9. 9

   For portability, you can wrap individual bars in Plastic Wrap or Parchment Paper. Bars keep well for a couple of days at room temperature, but I recommend storing individually wrapped bars in a Freezer Bag in the freezer for best flavor. They'll keep for several months in the freezer.

Notes

笔记 配方改编自我的杏仁巧克力片麦片条。制作纯素版本：使用枫糖浆代替蜂蜜。制作无麸质版本：使用经认证的无麸质燕麦。制作无坚果版本：我认为你可以使用向日葵黄油代替杏仁黄油，并用南瓜籽代替杏仁。最终结果的味道会有所不同，当然，但我认为它仍然会很美味。改变一下：几乎任何切碎的坚果、种子、椰子和/或干果（如果比葡萄干大，则剁碎）的组合都可以用于这个配方。你只需要大约2杯总量来替代这里使用的1杯杏仁和1杯椰子。