I love the granola recipe we use for cereal in the morning, but I've been wanting to make something that resembled granola "bites" that we could use for a trail-mix-type snack. Here's what I came up with this morning!
1 cup almond butter (you could also use peanut butter, I'm just kind of obsessed with the yumminess of almond butter lately)
1/2 cup agave nectar
1 cup unsweetened, shredded coconut
1/2 cup wheat germ
2 cups old fashioned oatmeal
1/2 teaspoon cinnamon
pinch of salt
Mix almond butter and agave in mixer on high speed. This will get thick after 2-3 minutes. You want it to be somewhere in between the consistency of peanut butter and the inside of a peanut butter cup.
Mix all dry ingredients together and add almond butter mixture to it. It will be too thick to mix with a spoon--just get your hands in there and work the oatmeal mixture into the almond butter mixture until it's crumbly and even distributed.
Dump into a 9 x 13 pan and bake at 350 degrees for 30 minutes, stirring every 10 minutes. If the edges start to get too dark, stir every 5 minutes until slightly crunchy and toasty. Be careful not to overbake! (It will get crunchier as it cools off, too).
I weighed mine into 15 individual baggies to make 20 carbs per baggy. We'll add some dried fruit and maybe some more nuts for a snack, or just eat it like it is!