This granola bar recipe is highly nutritious and flexible to substitute your favorite dried fruit, nuts and/or seeds.
Category
Snacks / Breakfast / No-bake
Servings
12 bars
Cook Time
10 minutes
Author:
Marsha Hebert
This granola bar recipe is highly nutritious and flexible to substitute your favorite dried fruit, nuts and/or seeds.
Ingredients
1-1/2 cups (135 grams) shredded coconut
3/4 cup (80 grams) old fashioned rolled oats
1/3 cup (100 grams) agave or maple syrup
1/4 cup (55 grams) solid coconut oil
1/4 cup (50 grams) light brown sugar (recipe – Zuga natural sweetener)
1/2 teaspoon (2 grams) vanilla extract
1/4 teaspoon (1 gram) salt
1/2 cup (70 grams) cashews, coarsely chopped
1/2 cup (60 grams) dried cranberries, coarsely chopped
1/4 cup (40 grams) mini chocolate chips or chopped chocolate pieces
Directions
Toast Oats – Stove Method
Add oats to large skillet on stove over medium heat. stir for 3 to 5 minutes until lightly toasted. Transfer to a large bowl.
Make Bars
Prepare a 9 x 13 baking dish or pan with parchment paper or grease slightly (recipe – silicone baking mold). Set aside.
Using a small saucepan on stove over medium heat, combine coconut oil, syrup, sugar or natural sweetener, vanilla and salt. Cook, stirring occasionally until coconut oil melts and the sugar completely dissolves.
Pour liquid mixture into bowl with toasted oats, add coconut. Mix well. Let cool about 5 minutes then add cashews, cranberries, and chocolate chips. Stir to combine. (the chocolate chips will melt a little and will help to hold the bars together).
Transfer mixture to prepared pan then use a rubber spatula and press firmly the mixture into the pan. Cover and refrigerate at least 1.5 hours or freezer for 30 minutes. Serve and enjoy!