Yield: Yields about 12 bars
These crispy, yet slightly chewy granola bars are endlessly adaptable as long as you keep the ratio of dry to wet ingredients the same. Try the two variations below or create your own granola bar flavors.
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For Peanut Chocolate Granola Bars: Substitute 3/4 cup unsalted roasted peanuts for the hazelnuts and omit the cranberries. Chill the oat mixture for 15 minutes before adding the egg whites and 1 cup semisweet chocolate chips.
For Very Nutty Bars: Substitute toasted almonds and toasted cashews for the hazelnuts and 1/4 cup each hulled pumpkin seeds and sunflower seeds and 2 Tbs. flaxseeds for the pecans. Use coconut oil in place of the butter and almond butter in place of the peanut butter. Add the grated zest of 1 orange with the egg whites.
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