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 is ground flaxseeds, and it can be purchased in the baking aisle of most major supermarkets. If you can only find whole flaxseeds, grind them to a fine powder in a spice grinder or blender.
- It's important to firmly press the oat mixture into the prepared pan. The more compacted it is, the more likely your bars will retain their shape.
- These bars can be kept at room temperature for 1 week, or in the freezer for up to a month.
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