Chewy Almond Poppy Seed Granola Bars (Lemon Poppy Seed variation too)

Deliciously tasty, soft and chewy granola bars with a tempting almond poppy seed flavor!

Course: Breakfast
Cuisine: American
Keyword: Almond Granola Bars
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 12
Author: Jaclyn

Ingredients

  • 2 cups quick cooking oats
  • 1 cup Rice Krispies Cereal
  • 1/3 cup (heaping) dry roasted almonds, chopped
  • 1 Tbsp poppy seeds
  • 4 Tbsp butter
  • 1/2 cup packed light-brown sugar
  • 1/4 cup honey
  • 1/8 tsp salt
  • 3/4 tsp almond extract

Lemon Poppy Seed Variation

  • 2 1/4 cups quick cooking oats
  • 1 cup Rice Krispies Cereal
  • 1 Tbsp poppy seeds
  • 4 Tbsp butter
  • 1/2 cup light-brown sugar
  • 1/4 cup honey
  • 1 1/2 Tbsp fresh lemon juice
  • 1 1/2 tsp lemon zest
  • 1/8 tsp salt

Instructions

  1. In a mixing bowl combine quick oats, Rice Krispies Cereal, chopped almonds and poppy seeds, set aside. Melt butter in a medium saucepan then stir in brown sugar, honey and salt. Bring mixture to a boil over medium high heat stirring constantly, then reduce temperature to medium low and simmer 2 minutes, stirring occasionally. 
  2. Remove from heat, stir in almond extract. Pour sugar mixture over oat mixture and toss mixture until evenly coated. With buttered hands, firmly press mixture into a buttered 11 x 7 baking dish. Cover dish with plastic wrap and refrigerate 15 minutes. Cut granola into bars and store in an airtight container at room temperature.

Lemon Poppy Seed Variation

  1. In a mixing bowl combine quick oats, Rice Krispies Cereal and poppy seeds, set aside. Melt butter in a medium saucepan then stir in brown sugar, honey, salt, lemon juice and lemon zest. Bring mixture to a boil over medium high heat stirring constantly, then reduce temperature to medium low and simmer 2 minutes, stirring occasionally. 
  2. Pour sugar mixture over oat mixture and toss mixture until evenly coated. With buttered hands, firmly press mixture into a buttered 11 x 7 baking dish. Cover dish with plastic wrap and refrigerate 15 minutes. Cut granola into bars and store in an airtight container at room temperature.
  3. Recipe Source: Inspired by Rachel Ray