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.

备注

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。