Servings 16 bars
Ingredients
- 2 1/2 cups old-fashioned oats
- 1/2 cup sliced almonds
- 1/2 cup flaxseed meal (See Kelly’s Notes)
- 1 cup mini chocolate chips
- 2 Tablespoons packed light brown sugar
- 1/2 teaspoon salt
- 1/2 cup honey
- 1/2 cup olive oil
- 2 large egg whites, lightly whisked
Instructions
- Preheat the oven to 325°F and line 13x9-inch metal baking pan with parchment paper leaving an overhang on the two longer sides of the pan. Spray the parchment paper with cooking spray.
- Spread the oats and almonds on an unlined baking sheet. Bake them for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the oats and almonds to a large bowl and let them cool completely. Once cooled, stir in the flaxseed meal and mini chocolate chips.
- In a separate medium bowl, whisk together the brown sugar, salt, honey, olive oil and egg whites. Pour the mixture over the oats, stirring until combined.
- Transfer the mixture to the prepared pan, and using wet hands or a flat spatula, firmly press it into even layer. (See Kelly’s Notes.)
- Bake until dark golden on top, 30 to 35 minutes. Remove the pan from the oven and allow the bars to cool completely in the pan before using the parchment paper overhands to transfer the sheet of granola onto a cutting board.
- Slice the granola into bars and serve.
Notes
- Flaxseed meal: This is simply flaxseeds ground into a fine powder. You can find it in the baking or natural foods aisle of most supermarkets. If you can only find whole flaxseeds, grind them into a fine powder in a spice grinder or high-powered blender.
- Pack it down: Firmly press the granola mixture into the pan. The more compact the mixture is, the better the bars will hold their shape once cooled and sliced.
- Don't underbake: Look for a dark golden color across the top rather than relying solely on the timer.
- Cool completely: Let the bars cool completely in the pan before slicing. This can take about 2 hours and is key to helping them hold their shape.
- To store: Once completely cooled, store the granola bars in an airtight container at room temperature for up to 1 week. I like to place parchment or wax paper between layers to keep them from sticking together.
- To freeze: Once completely cooled, wrap the bars individually in plastic wrap, then place them in a freezer-safe bag or airtight container. Freeze for up to 1 month. Thaw at room temperature before serving.
- ★ Did you make this recipe? Don't forget to give it a star rating below!