Snickerdoodle Almond Butter Granola Bars

Snickerdoodle almond butter granola bars are chewy, no-bake granola bars that are naturally sweetened and bursting with flavor! With almond butter, cinnamon, whole almonds and toffee bits.

After posting 7 Homemade Granola Bars last fall, it’s time to give these snickerdoodle almond butter granola bars their very own post.

I love adding these granola bars to our weekly meal prep routine because they are easy to prep (no need to turn on the oven), and they are the perfect healthier treat!

I love reaching for these granola bars in the afternoon when I need a little ‘pick-me-up’, or after dinner, as an easy treat (that’s not going to crash me right away).

This snickerdoodle almond butter flavor is flavored with a touch of cinnamon, whole almonds, and toffee bits (or mini chocolate chips as pictured). I replaced the peanut butter with almond butter, so it is deliciously almond-flavored.

These snickerdoodle almond butter granola bars

• are made in a single pot, with no oven/baking step required
• can be prepped and into the fridge in under 20 minutes
• are free (for the most part) from refined sugar and processed ingredients

Here’s how to make snickerdoodle almond butter granola bars

1. Combine coconut oil, almond butter and honey in a saucepan. I recommend weighing the ingredients right into your pot so you don’t have to use a measuring cup!
2. Melt everything, then bring to a simmer. THIS IS THE IMPORTANT PART! Simmering the coconut oil, almond butter and honey for one minute reduces is it and gives it the consistency necessary to bind the bars and hold everything together.
3. Remove from heat and stir in the vanilla, cinnamon and salt. Cool for 10-15 minutes.
4. Stir in the chopped almonds, oatmeal, and toffee bits (or mini chocolate chips).
5. Press into a parchment or foil-lined 9 x 9 inch baking pan. TIP: spray your spatula with spray oil to prevent the mixture from sticking to it. Press down firmly. Really, don’t be shy. I do two rounds of pressing down and spray the spatula in between.
6. Sprinkle with some extra toffee/mini chocolate chips, then cool in the fridge for at least two hours. If you can do overnight, even better.
7. Cut into bars and store in the fridge. These bars do best stored in the fridge. They can soften up and be hard to handle when stored at room temperature.

Can I swap the almond butter? Sure, you can use all natural peanut butter if you’d like (check out my Chewy Peanut Butter Granola Bars here!). I bet you can use any natural nut butter (and maybe even sunflower seed butter), however I personally have not tested. Could you let me know in a comment below if you give it a try?

How long do these snickerdoodle granola bars last for? They keep well for up to a week in the fridge, and you can freeze for up to 3 months.

Help! My granola bars are crumbling! Two steps are extremely important for holding these bars together:

1. simmer coconut oil, almond butter and honey for 1 minute. Do not start the timer until the pot looks like the photo above, and don’t touch it for the full minute while it simmers.

2. Press the bars down firmly…go over them 2-3 times to get them nice and pressed into the pan before refrigerating.

Tips & equipment for homemade granola bars

• Here’s the 9 x 9 inch square pan
  that I used, and I love these Parchment Sheets
• I recommend using refined coconut oil so the bars don’t have a strong coconut flavor
• Looking for more homemade granola bars? Check out these Chewy Peanut Butter Granola Bars and these 7 Homemade Granola Bars

Snickerdoodle Almond Butter Granola Bars

Snickerdoodle almond butter granola bars are chewy, no-bake granola bars that are naturally sweetened and bursting with flavor! With almond butter, cinnamon, whole almonds and chocolate chips.

• 1/2 cup honey ((156 g))
• 1/3 cup coconut oil ((74 g; refined recommended for a neutral flavor))
• 1/3 cup natural almond butter ((84 g))
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 pinch salt
• 3 cups rolled oats ((284 g))
• 1/4 cup toffee bits ((optional; may be replaced with chocolate chips))

1. Combine honey, coconut oil and almond butter in a medium pot. Bring to a simmer, and once pot starts bubbling up all over (see image at top of post), start the timer for 1 minute.

2. When time is up, remove from heat and stir in the vanilla, salt and cinnamon. Let it cool down for 10-15 minutes.

3. While pot is cooling, prepare a 9×9 inch baking dish with parchment paper (I secure mine with binder clips).

4. Stir in the rolled oats and toffee bit until evenly coated and press into the prepared pan. Spray a spatula with oil and press down into the pan. Press firmly (I go through and press 2-3 times, spraying spatula again as needed).

5. Cool in the fridge for 2 hours- overnight (overnight is best!), before slicing into bars.

Storage

1. Store in a sealed container in the fridge (they soften at room temperaturfor up to a week or the freezer for up to 3 months.