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Fruit & Nut Granola Bars

Name: Fruit & Nut Granola Bars
Prep time: 10 min
Total time: 30 min
Cuisine: Appetizers & Snacks, Breakfast, Diabetes-Friendly Recipes
Ingredients: 1 ½ cup whole oats; ¼ cup almond flour; ½ cup Splenda® Monk Fruit Granulated Sweetener; ½ teaspoon salt; 1 egg; ¾ cup unsweetened almond milk; ½ cup almond butter; ⅓ cup dates, finely chopped; 1 teaspoon vanilla extract; ½ teaspoon almond extract; 3 tablespoons sunflower seeds; ½ cup unsweetened dried cherries, roughly chopped; ¼ cup unsweetened dried coconut; ¼ cup sliced toasted almonds

Makes 18 bars Calories 140 Prep Time 10 minutes Total Time 30 minutes Made with Splenda® Monk Fruit Sweetener

Ingredients

1 ½ cup whole oats

¼ cup almond flour

½ cup Splenda® Monk Fruit Granulated Sweetener

½ teaspoon salt

1 egg

¾ cup unsweetened almond milk

½ cup almond butter

⅓ cup dates, finely chopped

1 teaspoon vanilla extract

½ teaspoon almond extract

3 tablespoons sunflower seeds

½ cup unsweetened dried cherries, roughly chopped

¼ cup unsweetened dried coconut

¼ cup sliced toasted almonds

Nutrition Info Per Serving

Serving Size: 1 bar

Calories	140
Total Fat	8g
Saturated Fat	1.5g
Cholesterol	10mg
Sodium	95mg
Total Carbs	19g
Dietary Fiber	3g
Sugars	4g
Protein	4g

Instructions

Preheat oven to 350°F and prepare an 9×11 baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Lightly spray the corners with nonstick cooking spray. Set aside.
In a large mixing bowl, combine the oats, almond flour, Splenda Monk Fruit, and salt. In another bowl, add the egg, almond milk, almond butter, dates, and extracts, mixing until well combined. Pour the wet mixture into the dry, then stir in the rest of the ingredients.
Transfer the mixture into the baking pan, using a spatula to spread it out evenly and slightly pack it down. Sprinkle the top with a little more coconut if desired.
Bake for 20 – 22 minutes, until the edges begin to turn golden brown. Remove the bars from the oven and let them cool in the pan completely before cutting. Carefully pick them up with the parchment paper, then slice them into 18 bars. Store them in an airtight container. Enjoy!