Crumbly Almond Ashwaghanda Granola Bars
Traditionally, I’m all about my granola bars being super crunchy and able to withstand a rough day in my day bag. Today however, I decided to make these soft, chewy and a bit crumbly. I can’t tell you how many times I see Steve headed to the fridge late night looking for anything to snack. He ends up munching granola with milk almost every single time. These bars are the perfect cereal AND work out bar. They hold together a bit and crumble really easily, making for the perfect breakfast, snack or late night dinner. Paired perfectly with almond milk or a great workout, these will save your life.
I added ashwaghanda to these to give you a little extra support with stress during busy days. It’ll help keep you serene and balanced. The best part? Theres no oven needed, and take 5 minutes to pull together!
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The Goods:
1/3 cup coconut oil
1/2 cup almond butter
1/3 cup maple syrup
2 cups rolled oats
1/2 cup chopped almonds
1/2 cup dried cherries
1 tbsp ashwaghanda powder
1/2 tsp salt
The Method:
In a small sauce pan over low heat, add coconut oil, almond butter, and maple syrup.
Stir with a spatula for 60 seconds until it’s all melted together. Turn off heat.
In a large mixing bowl, add the rest of the ingredients including the heated mixture you just made. Mix well.
Line a 9x9 pan with parchment paper and add the mixture to the prepared pan.
Press down firmly with another piece of parchment paper. Don’t be afraid to put all your body weight on this bad boy to get it PACKED!
Pop in the fridge for 1-2 hours, slice or crumble for your favorite bars or granola. Keep in the fridge for best results, and consume within 5-7 days.
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