Almond-Ginger-Mint Granola Bars
By the time spring finally starts seeping back into the world, we can hardly wait to go outside and explore.
When we do set out, we love packing some homemade granola bars to keep up our energy. So, in the spirit of spring adventure, we took to the kitchen to craft our own granola bars, taking inspiration from Eva Kosmas Flores’ Savory Granola Bars and Cultivations’ own Big Spoon Roasters handcrafted nut butters.
Featuring Big Spoon’s delicious Almond Ginger Nut Butter and ingredients from our local shops, these bars boast just the right balance of sweet and salty, savory and spicy—and the rich flavors are reminiscent of our favorite Thai treats. We took some bars with us on a hike the first beautiful, brisk spring day we had, but they’re just as good as a quick breakfast or as a teatime treat when you’re staying home to weather those spring showers.
Another great thing about these bars is that you can make them in big batches! The bars keep for a week stored at room temperature and 3 weeks refrigerated. The recipe is quick and easy, so you can make these bars over and over again to stay stocked up for whenever you need a quick snack.
2 cups chopped raw almonds
1 1/2 cups whole raw cashews
1 cup chopped pitted dates
1/2 cup coconut flakes
1/4 cup flax seeds
1 tsp fresh grated ginger
1/4 cup chopped mint
3 teaspoons salt
1/3 cup honey
2 tablespoons brown sugar
2 tablespoons Big Spoon Almond Ginger Nut Butter
1 teaspoon fresh lemon juice
- Preheat oven to 325°F and line a 9 x 13 inch baking pan or casserole dish with parchment paper, leaving a little extra paper to hang over the edges of the pan (this will make it easier to remove the granola bars after they are finished baking).
- In a medium bowl, combine the almonds, cashews, dates, coconut flakes, flax seeds, mint and salt. Set aside.
- In a small bowl, whisk together honey, brown sugar, nut butter and lemon juice until smooth. Combine this honey mixture with the nut mixture and stir them together well. The honey mixture should evenly coat the nut mixture.
- Empty the resulting mixture into the prepared baking pan, spreading and pressing the mixture evenly so it covers the entire baking sheet. Use an additional piece of parchment paper to press the mixture evenly into the pan.
- Remove the paper you used to press the mixture and put the pan into the oven and bake for 20 minutes.
- When the 20 minutes are up, remove the pan from the oven and allow the bars to cool for about 20 minutes. Place them in the freezer for an additional 30 minutes to cool completely.
- Once your granola bars have fully cooled and hardened, remove the bars from the pan using the exposed edges of parchment paper. Transfer to a cutting board and cut into 20 evenly sized granola bars. Store in an airtight container at room temperature for up to a week or store in the refrigerator for up to 3 weeks.
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We hope you enjoy this recipe!