1 cup old fashioned rolled oats
½ cup slivered almonds
⅓ cup chopped dried cherries
¼ cup flaxseed meal
¼ cup cocoa nibs
2 tablespoons coconut sugar
¼ cup pure maple syrup
2 tablespoons almond butter
2 tablespoons coconut oil
¼ teaspoon kosher salt
½ teaspoon pure almond extract
Heat oven to 350°. Combine oats and almonds on a rimmed baking sheet and spread into an even layer. Bake until lightly toasted and fragrant, 10 minutes.
Reduce oven 325° and line an 8×8-inch glass baking dish with parchment paper.
Combine toasted oats and almonds with cherries, flaxseed meal, cocoa nibs, and coconut sugar in a bowl.
Combine maple syrup, almond butter, coconut oil, and salt in saucepan over medium heat, bring to a simmer then remove from heat and stir in almond extract.
Add maple syrup mixture to oat mixture and stir to thoroughly combine; transfer to prepared pan and press into an even layer using the back of a measuring cup. Bake granola bar for 27–30 minutes (for a chewier bite, air on the shorter end of baking, for a crunchier bite, bake on the longer end) or until the edges are golden brown. Remove from oven and cool completely in pan.
Lift bar out of pan, trim edges, and cut into bite-sized pieces (about 30), or preferred size.
Store granola bites in an airtight container at room temperature for up to a week or freeze for up to 1 month.
My taste tester (Greg) wanted these bites to be a bit sweeter after my first recipe test. Although I wasn’t opposed to making them sweeter these bites are tasty without the 2 tablespoons coconut sugar as well (for those of us who like to watch our sugar intake). If you decide to skip the 2 tablespoons coconut sugar, bake the granola bars 3 or so minutes less.