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We went camping last weekend in the mountains of Virginia and I had great plans to blog numerous recipes. One was a complete bomb and bad weather dampened my desire to take photos of the second dish. Don’t get me wrong, we had a terrific time and it was just the break we needed. Sometimes when you lack Internet access and all contact with the outside world, it’s easy to forget all about what you planned to do.
The Park Rangers said there were 10-15 bear sightings each day in the campground. We didn’t see black bears but did see signs they had been climbing an apple tree. We saw several white tail deer and lots and lots of dogs, which would explain why we didn’t see bears.
These bars are great tucked in a lunchbox, backpack, CARE package from home for college students, as a treat before exercising or a handy dessert.
- 2 1/2 cups old-fashioned oats
- 1 cup sliced almonds
- 1/3 cup oat flour, oats chopped in a food processor until similar to flour
- 3 tablespoons unsalted butter
- 2/3 cup honey
- 1/4 cup brown sugar
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 1/3 cup Biscoff, creamy
- 1/4 heaping teaspoon cinnamon
- Preheat oven to 350 degrees. Line an 8×8 inch baking pan with parchment paper. Set aside.
- Mix the old-fashioned oats and almonds together on a sheet pan and bake for 10-12 minutes, stirring a few times, until lightly browned. Remove from the oven and reduce the temperature to 300 degrees.
- While the oats are toasting combine the butter, honey, brown sugar, vanilla and salt in a medium sauce pan. Heat on medium until the mixture begins to boil. Stir and boil for just a few seconds and remove from the heat. (Tip: don’t walk away as this mixture could quickly boil over.)
- In a large mixing bowl combine the oat flour, cinnamon and Biscoff. Add the toasted almonds and oats. Pour the honey mixture over the oats and Biscoff and stir with a rubber spatula to combine.
- Pour the granola into the prepared pan. Place a piece of foil or waxed paper over the top and firmly press the mixture into an even, smooth pan of granola.
- Bake for 25 minutes or until puffed and lightly browned. Cool for a few hours before cutting. Store in an airtight container.