Almond Breakfast Bars

I adapted this recipe from Betty Crocker...I send it as my son's snack for school and he loves them! They can be baked as breakfast cookies instead of bars. I freeze mine and take out night before or morning of.

• Ready In: 35 mins
• Serves: 18
• Yields: 18 bars

Ingredients

• 1⁄2 cup brown sugar
• 1⁄2 cup salted butter or 1⁄2 cup unsalted butter
• 2  tablespoons salted butter or 2  tablespoons unsalted butter
• 3⁄8 cup almond butter
• 1  teaspoon vanilla
• 1  jumbo egg
• 3⁄4 cup whole wheat flour
• 2  tablespoons ground flax seeds
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon ground ginger
• 1⁄2 teaspoon salt (omit if using salted almond butter and salted butter)
• 1 1⁄4 cups rolled oats
• 3⁄4 cup chocolate chips or 3⁄4 cup craisins or 3⁄4 cup raisins or 3⁄4 cup  any  other dried fruit
• 3⁄4 cup  toasted chopped  almonds (chop almonds and toast in a pan over medium heat)

Directions

1. Preheat oven to 350.
2. In a large bowl cream together brown sugar, butter, almond butter, vanilla, and egg until light and fluffy.
3. In a separate bowl sift or whisk together the whole wheat flour, ground flax, baking soda, cinnamon, ginger, and salt.
4. Mix the dry ingredients into the creamed butter mixture until well combined, scraping sides of bowl.
5. Stir in oats, chips, and toasted almonds.
6. Press into a greased 9x13 pan and bake for 20-25 minutes. If using a bar pan or making cookies bake for 10-15 minutes. Bars are done when the sides are golden brown.
7. Cool completely and cut to desired size.
8. Store in an air tight container.