This past summer, my family decided that we were going to attempt to climb Mount Temple, the highest peak in Banff National Park. Unfortunately, due to poor weather and many injuries, we didn’t get to try. I had made these bars as a celebratory snack to keep us going once we made it to the top, but we still enjoyed them nonetheless in the rain.
Mount Temple Granola Bars
1/2 c. rolled GF oats
1/2 c. quick GF oats
1 1/2 c. chopped nuts (I used 1/2 c. each of almonds, pecans and hazelnuts)
1/2 c. (packed) chopped dried fruit (I used a combination of apple juice sweetened cranberries and cherries)
1 tbsp. coconut oil
1/2 c. honey
1/2 c. almond butter
- Grease an 8″ x 8″ plan with coconut oil. Set aside.
- Mix together oats, nuts and dried fruit in a bowl.
- In a medium sauce pan, mix the honey and coconut oil. Bring to a simmer and let boil, stirring occasionally for 1 – 2 minutes.
- Mix in almond butter until smooth.
- Stir in the dry ingredients until evenly coated.
- Scrape into greased pan and press evenly into pan.
- Chill for an hour or two in the fridge and cut into bars. Wrap bars in wax paper and store in a bag in the fridge.