Butterscotch Almond Granola Bars
Indulge in the perfect balance of sweet and nutty flavors with these irresistible Butterscotch Almond Granola Bars! Made with wholesome rolled oats, fragrant toasted slivered almonds, and the rich sweetness of butterscotch chips, these bars are bound together by a luscious honey mixture infused with warm cinnamon and a hint of vanilla. Perfect as an on-the-go snack or a satisfying treat, these no-fuss granola bars are quick to prepare, with just 10 minutes of bake time for a light, golden toast. Customize them with optional mini chocolate chips for an extra layer of decadence! Packed with texture and flavor, they’re a delightful homemade alternative to store-bought snacks, staying fresh for up to two weeks.
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Recipe Information
Ingredients
- 2 cups Rolled oats
- 0.5 cup Slivered almonds
- 0.75 cup Butterscotch chips
- 0.5 cup Honey
- 0.25 cup Light brown sugar
- 0.25 cup Unsalted butter
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.25 cup Mini chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving enough overhang to lift the bars out later.
Spread the rolled oats and slivered almonds onto a baking sheet in an even layer. Toast them in the preheated oven for 8-10 minutes, stirring halfway through, until the oats are lightly golden and the almonds are fragrant. Let them cool slightly.
In a medium saucepan over medium heat, combine the honey, light brown sugar, and unsalted butter. Stir continuously until the sugar dissolves and the mixture begins to bubble gently.
Remove from heat and stir in the vanilla extract, ground cinnamon, and salt. Mix well.
In a large mixing bowl, combine the toasted oats and almonds with the butterscotch chips. Pour the warm honey mixture over the dry ingredients and stir with a spatula until everything is evenly coated.
If using mini chocolate chips, let the mixture cool slightly before folding them in to prevent melting.
Transfer the granola mixture into the prepared baking pan. Press it firmly into an even layer using the back of a spoon or a piece of parchment paper.
Refrigerate the pan for 1-2 hours, or until the mixture is fully set.
Once set, use the parchment paper overhang to lift the slab out of the pan. Cut into 12 evenly sized bars using a sharp knife.
Store the granola bars in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 71 mg | 3% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 22.1 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 114 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
