Perfect 10 Bars Recipe To Make

Perfect 10 Bars

Call it old age, but lately, I’ve really been jamming on chewy granola bars. The deep nuttiness, the toothsome oats, the pops of sweetness and acidity from the chocolate chips, the twinkle of salt at the end.

I just can’t get enough. So in R&D land for this book, I set out to nail a chewy granola bar. When I did, I realized the recipe was a cross between a mix of the grocery store, brown paper-bag lunch classic and the Perfect 10 Kookie, an insanely delicious gluten-free, dairy-free almond-oatmeal-chocolate chip cookie of sorts my sweet friend Karlie Kloss and I made to raise money for school lunches nationwide (more than $1 million!). 

It’s a be-good, do-good kind of spirit that surrounds these ingredients.

Ingredients:

140g maple syrup ½ cup

75g olive oil ¼ cup + 1 T

70g almond butter 3 T

12g vanilla extract 1 T

80g rolled oats 1 cup

45g almond flour ½ cup

7g cornstarch 1 T

6g kosher salt 1½ tsp

55g pecans, toasted and

chopped ½ cup

60g chocolate chips ⅓ cup

Instructions:

Heat the oven to 325°F. Pan-spray an 8 × 8-inch square baking dish.

In a large bowl, mix together the maple syrup, olive oil, almond butter, and vanilla with a whisk until well combined. 

Add the oats, almond flour, cornstarch, and salt and mix to combine with a spatula. Stir in the pecans and chocolate chips. Transfer the mixture to the greased baking dish, spreading evenly to all sides, covering the bottom entirely.

Bake at 325°F until the bars are a deep, gooey golden brown all around, about 45 minutes.

Cool completely in the pan. Cut into 9 squares. Store in an airtight container or plastic wrapped on the counter for up to 5 days or in the fridge for up to 2 weeks. Enjoy!