The holidays are approaching fast; first Halloween, followed all too quickly by Thanksgiving and Christmas. When things start to get busy with errands and events, it's really convenient to have a granola bar to jam in your mouth. This recipe is so easy to make ahead, freeze, and then get out a few bars at a time, whenever you need. During college, I would throw a frozen bar in my lunch the night before, and it would be perfectly thawed and ready to enjoy the next day.
Rum raisin is a fun twist on the traditional oatmeal raisin flavor, so it seems like you're getting away with something. ;) Not to worry though, it's just extract! No different from vanilla or any other extract you would add to a dessert.
1/2 C. almond butter
1/3 C. creamy peanut butter
1/4 C. honey
2 Tbsp. butter or margarine (melted)
1 tsp. rum extract
3 C. oats
1/2 C. packed brown sugar
1/2 tsp. salt
1/4 C. flaxseed
1 Tbsp. chia seed
1/2 C. raisins
Light sprinkle of cinnamon
Preheat oven to 350°F. Grease a 9x13" baking dish or rimmed cookie sheet, and set aside.
In a large bowl, beat together the nut butters, honey, brown sugar, butter, egg and rum extract.
Combine the oats, seeds, salt and cinnamon; add to the butter mixture and stir well. Fold in the raisins.
Transfer to the prepared baking dish/pan. Bake at 350°F for 15-17 minutes or until set and edges are lightly browned. Allow to cool, then cut into bars.
Flash freeze the cut granola bars on a plastic tray (tupperware lids works well) in the freezer. Once bars are stiffened, they can all be thrown together in a gallon freezer bag.
Yield: approximately 21 granola bars
'Til next time,