No-Bake Chewy Granola Bars

Yields: 16 bars

Adapted from David Lebovitz

Ingredients

½ cup whole almonds (walnuts, pecans, or a mix of all three can be substituted)

1 tablespoon butter

1 ½ cup rolled oats (if making these gluten-free, make sure to use certified gluten-free oats)

¼ teaspoon salt

½ freeze-dried (or normally dried) fruit, such as strawberries or apples

½ cup dates, pitted and chopped

2 tablespoons flax seeds

¼ cup creamy peanut butter

¼ cup honey

½ teaspoon vanilla

Directions

1. Toast the nuts. Place the nuts in a large skillet over medium heat, tossing occasionally to prevent them from burning, until they are lightly browned and fragrant, about 5 minutes. Let cool, then roughly chop them. Place them in a large mixing bowl.
2. In the same skillet, melt the butter, and add the oats and salt. Cook over medium heat for 5-7 minutes, stirring occasionally, until the oats begin to toast and turn slightly golden. Pour them in the mixing bowl as well.
3. Add the fruit, dates, and flax seeds to the mixing bowl.
4. Place the peanut butter and honey in the skillet. Cook over medium heat, stirring occasionally, until it is smooth and combined. Mix in the vanilla extract.
5. Pour the peanut butter/honey mixture over the dry ingredients in the mixing bowl. Mix everything together with a wooden spoon until well-combined. It should be very thick and sticky. Press the mixture into an 8x8 inch baking pan lined with foil or parchment paper.
6. Let cool completely, then slice into squares. If the granola is too sticky to slice, place the pan in the refrigerator for an hour before cutting.