Almond Rice Granola Bars
I love those easy to grab dessert-like granola bars as much as the next gal — dark chocolate with peanut butter; oatmeal, cinnamon and raisin; or coconut-caramel crunch. They often taste like a fun, sweet treat, and unfortunately sometimes that’s all they are.
For those of us who crave a quick, wholesome pick-me up, Matthew Accarrino, executive chef at fashionable SPQR in San Francisco, has created the perfect granola. Loaded with almonds, sunflower, pumpkin, flax and chia seeds, the uniquely savory bar has just the right hint of sweetness to curb sugar cravings yet still contains enough fiber, protein and healthy fat to keep you satisfied.
An avid cyclist, Chef Accarrino created the Almond Rice Granola Bar to keep energized on long bike rides. Credit: Almond Board of California
- ⅓ cup skinless slivered almonds, lightly toasted and chopped
- ¼ cup sunflower seeds, lightly toasted
- 1 cup puffed rice
- ¼ cup pumpkin seeds
- 2 tablespoons dried fruit chopped (pineapple, apricot, cherry or date)
- ¼ teaspoon turmeric powder
- ¼ teaspoon chili powder
- 1 pinch cayenne pepper
- ¼ teaspoon curry, zaatar or seasoning powder
- ½ teaspoon salt
- 1 ½ tablespoons flax seed, ground
- 1 ½ tablespoons chia seeds
- 3 tablespoons hot water
- 2 tablespoons almond butter
- 1 teaspoon coconut oil
- 2 ½ teaspoons honey, maple or agave syrup
- In a large bowl combine the first 10 ingredients. Set aside.
- Combine flax and chia seeds in a small container.
- Add hot water, stir and let rest for 2 minutes.
- Melt almond butter and coconut oil in microwave for 1 minute.
- Stir in honey or syrup of choice.
- Combine with the flax/chia mixture.
- Combine the wet ingredients with the dry until incorporated.
- Evenly pack into a sprayed 7 x 10 baking dish.
- Dehydrate in a 200 degree oven for 2-4 hours until desired firmness. Cut or crumble as desired.
Chef Accarrino also uses this granola as a garnish for soup. Simply crumble when dry.
Are you tired of the same old sweet granola bars? —Karen