White Chocolate Macadamia Nut Granola Bars
Makes 12 servings
2 tablespoons chia seeds 1⁄2 cup water
3 cups old-fashioned rolled oats
1 cup sweetened shredded coconut
3⁄4 cup flaked unsweetened coconut
3⁄ cup raw macadamia nuts 4 1⁄2 cup raw almonds 1 cup crisp rice cereal 1⁄3 cup honey 1⁄3 cup coconut oil, melted 1 ⁄4 cup almond butter 1 teaspoon vanilla extract 1 ⁄4 teaspoon salt
4 ounces white chocolate, chopped
12⁄ cup dried cranberries Preheat oven to 350 degrees.
Combine chia seeds and water in a small bowl and set aside.
Line two large baking sheets with parchment paper. Add the macadamia nuts and almonds to one baking sheet. Pour the oats and coconut onto second baking sheet. Bake in preheated oven 10 to 15 minutes, stirring halfway through, until all are lightly toasted.
Give the nuts a rough chop. Place the nuts in a large bowl with the oats and coconut. Add the crisp rice cereal.
In a small bowl, mix together honey, melted coconut oil, almond butter, vanilla and salt. Pour in the chia seed mixture, and whisk until well combined and smooth. Pour the liquid mixture into bowl of dry ingredients. Stir until mixture is sticky and well combined. Add white chocolate and dried cranberries and stir to incorporate.
Line a 9-inch square baking pan with parchment paper. Pour mixture evenly into pan. Add second layer of parchment on top. Use your hands to pack down the granola firmly. Once the mixture is firmly packed down, place the pan (with parchment layer on top) into fridge. Refrigerate 2 hours, or until set. Cut into 12 pieces and serve. Store in refrigerator.