Ingredients:

  • 1 1/2 cups/540 g. regular or gluten free rolled oats
  • 1 banana, smashed
  • 1/4 cup/50 g. whole roasted unsalted almonds
  • 4 teaspoon/20 g. ground flax seed
  • 1/3. cup/45 g dried cranberries
  • 1/4 cup/60 ml. maple syrup
  • 1/4 cup/60 g. almond butter
  • Dash pumpkin pie spice

Directions:

  1. Combine oats, smashed banana, almonds, flax and cranberries in a bowl and set aside.
  2. Heat a small saucepan over low heat and add maple syrup and almond butter, stirring until slightly warmed and well mixed.
  3. Pour hot mixture over cold oat mixture and stir until well mixed.
  4. Line an 8×8 pan with plastic or parchment paper and pour granola bar mixture into the pan.
  5. Using a piece of parchment or plastic wrap, pat down mixture until well spread in the pan and even along the top.
  6. Keep covered, and place pan in refrigerator or freezer for 45-60 minutes until hardened.
  7. When hardened, cut into 8 equal pieces.

Enjoy!

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