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Cinnamon Activated Pecan Granola Bars

Ingredients

  • 1 ¼ cups Cinnamon Activated Native Texas Pecans

  • 2 cups old-fashioned oats

  • 1 teaspoon ground cinnamon

  • ½ teaspoon fine sea salt

  • 1 cup nut butter

  • ½ cup honey

  • 1 ½ teaspoons vanilla extract

Instructions

  • Line a 9-inch square baking dish with one strip of parchment paper, cut to fit neatly across the base. 

  • Chop the Cinnamon Activated Native Texas Pecans

  • In a large mixing bowl, combine the oats, cinnamon, and salt, and stir to blend. Set aside.

  • Measure out 1 cup nut butter. Top with ½ cup honey, followed by the vanilla extract. Whisk until well blended. 

  • Pour the liquid ingredients into the dry ingredients. Use a big spoon to mix them together until the two are evenly combined and no dry oats remain. Add the chopped activated pecans and stir until they are evenly dispersed. 

  • Transfer the mixture to the prepared baking dish. Use your spoon to arrange the mixture fairly evenly. Then use a flat, round surface (like a drinking glass) to pack the mixture down as firmly and evenly as possible. 

  • Cover the baking dish and refrigerate for at least one hour, or overnight. 

  • When you’re ready to slice, flip the bars out of the baking dish. Use a sharp chef’s knife to slice the mixture into 4 rows and 2 columns.

  • You can wrap individual bars in plastic wrap or parchment paper and the bars will keep well for a week in the refrigerator and for several months in the freezer.




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