Description
These Pecan Granola Bars combine toasted pecans, oats, cinnamon, and a luscious blend of nut butter and maple syrup to create a chewy, wholesome snack. Perfect for a grab-and-go breakfast or an energizing afternoon treat, these bars offer a satisfying crunch with natural sweetness and rich nutty flavor. Simple to prepare and require no baking, they can be customized with your favorite nut butter and easily stored for lasting freshness.
Ingredients
Dry Ingredients
- 1 ¼ cups pecan halves (5 ounces)
- 2 cups quick-cooking oats (or old-fashioned oats, pulsed briefly in a food processor or blender)
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
Wet Ingredients
- 1 cup homemade pecan butter or creamy almond butter or peanut butter
- ½ cup maple syrup or honey
- 1 ½ teaspoons vanilla extract
Instructions
- Prepare Baking Pan: Line a 9-inch square baking pan with one strip of parchment paper cut to fit neatly across the base for easy removal and slicing later.
- Toast Pecans: Heat a medium skillet over medium heat and toast the pecan halves, stirring frequently to avoid burning, until fragrant and lightly browned, about 4 to 7 minutes. Transfer to a cutting board to cool. Reserve 16 pecan halves for garnish and chop the rest.
- Mix Dry Ingredients: In a large mixing bowl, combine the oats, ground cinnamon, and sea salt. Stir well to blend and set aside.
- Prepare Wet Mixture: If using homemade pecan butter, add maple syrup and vanilla extract to the food processor or blender and blend until combined. Otherwise, whisk together 1 cup nut butter, ½ cup maple syrup, and 1 ½ teaspoons vanilla extract in a 2-cup measuring cup, warming gently if needed to blend smoothly.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Stir thoroughly with a large spoon until evenly combined and no dry oats remain. Fold in the chopped pecans. Adjust texture by adding more oats if too wet, or a tablespoon of honey if too thick, to help mixture stick together.
- Press Mixture into Pan: Transfer the mixture into the prepared pan. Use the back of a flat, round surface lined with parchment paper to press the mixture firmly and evenly into the pan. Arrange the reserved pecan halves on top in a pattern of 4 rows and 4 columns for a decorative finish.
- Chill to Set: Cover the pan and refrigerate for at least one hour or overnight. This allows the bars to firm up as the oats absorb moisture and bind with the nut butter mixture.
- Slice and Store: Remove the set mixture from the pan by lifting the parchment paper edges. Use a sharp chef’s knife to slice into 16 bars by cutting 4 rows and 4 columns. Wrap individual bars in plastic wrap or parchment paper for portability. Store at room temperature for a couple of days or freeze in a freezer-safe bag for several months to retain flavor and freshness.
Notes
- Use old-fashioned oats pulsed briefly if you prefer a less chewy texture than quick oats.
- Adjust salt amount depending on the saltiness of your nut butter to balance flavor.
- Gentle warming of the nut butter and syrup mixture can help with blending and texture.
- Press the mixture firmly in the pan to ensure bars hold together well.
- Bars are best refrigerated or frozen to maintain firmness and freshness.
- You may substitute maple syrup with honey as a natural sweetener.
- Customize your bars by adding dried fruits or chocolate chips if desired.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: American
