cherry almond granola bars

I have a slight obsession with Trader Joe’s and anyone who knows me can definitely attest to that. Currently, I’ve been absolutely loving the Black Pitted Tart Montgomery Cherries. At almost five dollars a bag they are definitely one of my splurges, but I can easily consume a bag in a week and enjoy every single piece.

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I ran across a recipe for apricot almond granola bars, but was out of dried apricots (also usually purchased at TJ’s) and decided to swap with the dried cherries. Best idea ever.

Sooo without further ado, after my long blogging hiatus, I present you with a super easy, no bake, healthy recipe for cherry almond granola bars.

the bars:

1 1/2 cups whole raw, unsalted almonds
1 cup old fashioned oats
1 cup dried tart montgomery cherries
2 Tablespoons sesame seeds
1/4 cup + 2 Tablespoons honey
3 Tablespoons coconut oil
1/2 teaspoon salt
1/4 teaspoon vanilla extract
1/4 teaspoon of cinnamon

In a blender add 1 cup of raw almonds and 1/2 cup old fashioned oats. Blend until fine and pour into a separate bowl.

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Chop the remaining almonds into coarse pieces and add the remaining 1/2 cup of oats, sesame seeds, and cherries into a separate bowl.

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Stir together the honey, coconut oil, salt, vanilla and cinnamon in a small pan over low-medium heat. Whisk together until the mixture melts, then create a foamy consistency, and then continue cooking for about 10 seconds longer.

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Pour the warm honey and coconut oil over the nut blend and combine thoroughly to create a wet mixture.

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Wrap an 8×8 dish with saran wrap (feel free to spray with a little cooking spray) and press the nut and oat mixture firmly down into the pan. Make sure to leave saran hanging over the edges. Refrigerate, or freeze if your impatient like me, for a few hours.

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(Please note the lovely paper plate. I immediately took these over to a friends house after they had firmed up a bit)

Later that week I crumbled a bar over a bowl of yogurt with some fruit for breakfast and it was the perfect pre-workout fuel.

Enjoy!

-K

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