ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Golden Fruit and Nut Granola Bars

Photo: Travis Rathbone

Prep time 10 mins
Cook time 35 mins
Yield

Yield: 12 bars (serving size: 1 bar)

Ingredients

  • 1/4 cup plus 2 Tbsp. flaxseeds
  • 1/2 cup nut butter, homemade or store-bought
  • 1/2 cup light agave nectar
  • 1 cup golden raisins
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups rolled oats
  • 1 cup chopped raw, unsalted mixed nuts, such as almonds, pistachios and cashews
  • Flaky sea salt, optional

Nutrition Information

  • calories 256
  • fat 13 g
  • satfat 1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 7 g
  • carbohydrate 32 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 66 mg
  • calcium 70 mg

How to Make It

  1. Preheat oven to 325° F. Mist an 8-inch square baking dish with cooking spray; line with parchment. Pulse 2 Tbsp. flaxseeds in a spice grinder until finely ground.

  2. In a food processor, combine nut butter, agave, 1/2 cup raisins, vanilla, ground flaxseeds, 1/4 cup water and salt; process mixture until pureed.

  3. Place oats, nuts, remaining 1/2 cup raisins and unground flaxseeds in a bowl; stir in nut butter mixture. Spread in baking dish, tucking in exposed raisins. Sprinkle with flaky salt, if desired. Press mixture down firmly.

  4. Bake until dark golden and dry to the touch (mixture will not rise), 30 to 35 minutes. Press down again. Let cool completely in baking dish on a wire rack, then remove from baking dish and cut into 12 bars. To store, stack bars in an airtight container with waxed paper or parchment between layers; keep at room temperature for up to 3 days.