Ingredients
Scale
- 2 ½ cups gluten free rolled oats
- ⅓ cup almonds (chopped roughly)
- ¼ cup salted butter
- ¼ cup honey
- ¼ cup maple syrup
- ⅓ cup pepitas
- ⅓ cup chocolate chips
Instructions
- Preheat your oven to 375. Line a 13×9 baking sheet with parchment paper and spread the oats and almonds out across it. Bake for 10 minutes.
- While the oats are baking, melt the butter for 30 seconds in a large mixing bowl in the microwave. Add in honey and microwave for an additional 15 seconds. Mix in maple syrup.
- Fold the oats and almonds into the honey mixture in the large mixing bowl. Give this mixture 10-15 minutes to cool before folding in the chocolate chips and pepitas.
- Take the parchment paper used for the oats and move it into an 8×8 square baking dish. Pour the granola mixture into the lined baking dish and pack down (using the extra paper to protect your hands from the sticky honey!)
- Refrigerate for 2 hours before slicing with a knife. Granola bars keep for up to 1 week in the fridge.
