These bars taste not unlike pie, from both the toasty oats and almonds and the jammy currants. They're on the softer side of the granola bar spectrum, and provide a delicious boost of protein and good fats from the almonds and almond flour, fiber from the oats and vitamin C from the currants, with relatively little sugar, which is only present in the form of honey. Delicious with a cup of coffee or tea, they make a unique on-the-go breakfast but would not be out of place as part of an afternoon tea.
Note: Red currants are relatively rare and pricey, so you can use half currants, half raspberries if you like, just chunk up the raspberries a bit. If you can't find red currants at all, a mix of raspberries and blackberries (both roughly chopped) or wild blueberries would also be amazing.
About the Author: Anna Markow is a pastry chef obsessed with doing things that no one else does and giving unusual ingredients their time to shine. You can follow her sometimes-pastry-related thoughts on Twitter @VerySmallAnna.
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- Yield:Makes 10 to 12 bars
- Active time: 10 minutes
- Total time:1 hour
- 2 cups whole oats
- 1 cup thinly sliced almonds
- 1 cup almond flour
- 1/2 teaspoon salt
- 1/2 cup canola oil
- 1/3 cup honey
- 1 tablespoon vanilla extract
- 1 egg
- 1 1/2 cup red currants
Adjust oven rack to middle position and preheat oven to 325°F. Grease bottom and sides of rectangular pan and line with parchment paper, allowing paper to hang over the sides. Grease parchment.
Combine oats, almonds, almond flour and salt in medium mixing bowl and stir to evenly distribute. In a separate bowl, whisk together oil, honey, vanilla and egg. Pour into dry mixture and stir to evenly coat and combine. Add currants and stir to evenly distribute. Scrape into prepared pan, spread evenly and press with spatula to pack down. Bake for 30 minutes, then rotate pan and lower heat to 300°F. Bake for another 10-15 minutes. Allow to cool to room temperature in pan, then chill for at least ten minutes. Use parchment to lift out of pan onto a cutting board and trim edges, then cut into bars. Wrap each bar individually and keep refrigerated.