Chewy Granola Bars
These granola bars taste so much better than any that I’ve bought. They are made of healthy whole ingredients combined simply and cooked just long enough for them to hold together. I love the flavour combination of honey and cinnamon,and with that little bit of chocolate in there…mmm mmm! Toasting the oats and nuts first gives them another layer of flavour that adds to the complex taste of these bars. Once you have tried the basic recipe, go ahead and try different combinations of nuts and seeds, or add some coconut and raisins, or maybe dark chocolate and dried cherries. Go wild!
The cooking blog by Dawn Yucuis (wordsofdeliciousness.com) was where I first got this recipe. I had some trouble getting them to set, and so as usual, I changed the recipe up a bit to make it work for me and to make it mine. Thanks Dawn for the inspiration for this great recipe! (Must be a good name for us creative cooks lol!)
Start by toasting the oats. Do the same with the nuts. I already had roasted nuts on hand, so I chopped those.
Measure the honey and coconut oil and put in a medium saucepan along with cinnamon. Bring to a full boil, then remove from heat and add vanilla.
Pour the toasted oats into the honey/coconut oil mixture and stir well.
Add the nuts and seeds and chocolate chips, stir, and pour into prepared pan.
Press the mixture into the pan with the back of a spoon or with your fingers. Put into a preheated 250 degree oven for 20 minutes. Let cool completely before cutting. It’s best to leave it overnight, if you can wait that long. You can hurry up the cooling and setting process by putting them in the fridge for 2 or 3 hours.
These granola bars are so much better than the ones you buy. Healthy whole ingredients combined simply and cooked just long enough for them to hold together. I love the flavour combination of honey and cinnamon. Toasting the oats and nuts first gives them another layer of flavour, making these the best homemade granola bars I have ever had.
- 2 cups old fashioned oats
- ½ cup peanuts, coarsely chopped
- ½ cup pecans, coarsely chopped
- ½ cup sunflower seeds
- 1 teaspoon cinnamon
- ¼ cup coconut oil
- ½ cup honey
- 2 tablespoons brown sugar
- 1 teaspoon vanilla
- ¼ cup mini chocolate chips
- Heat the oven to 350 degrees F. Spread out the oats onto a cookie sheet and roast for about 15 minutes, stirring every 4 to 5 minutes so that the oats don't burn.
- If your nuts and seeds aren’t already roasted, now is a good time to do them too. It’s easiest to chop the nuts first, as they roast really quickly that way. Spread them out on a second cookie sheet and put it in the oven along with the oats. Watch both carefully so they don’t burn, and rotate the pans at least once during cooking from top to bottom rack, and vice versa, along with stirring them every 5 minutes or so. Let them cool to lukewarm before using them in the recipe.
- While the oats and nuts are cooking, line an 8 x 8 or 9 x 9 pan with aluminum foil or parchment, and spray with a non-stick spray.
- After removing the oats and/or nuts from the oven, turn your oven down to 250 degrees F, and start combining the wet ingredients.
- While the oats and nuts are cooling: in a medium saucepan combine the coconut oil, honey, brown sugar, and cinnamon. Heat over medium heat until it comes to a full rolling boil, then remove from heat and add vanilla.
- Once the oats are cooled, mix them with the chopped nuts and seeds, and add all to the honey and coconut combination. Stir until everything is coated evenly.
- Lastly, toss in the chocolate chips and immediately turn the mixture into the prepared pan. Press down firmly with the back of a spoon or use your fingers. Bake in the 250 degrees F oven for 20 minutes.
- Let cool completely before serving. They need to set before you can cut them; overnight is best. You can put them in the refrigerator to speed up the process.
For a different presentation, you could melt the chocolate chips with a half teaspoon of coconut oil and drizzle over the bars after taking them out of the oven, instead of putting the chocolate chips in with the other ingredients. Thanks to Dawn Yucuis for the inspiration for this dish: wordsofdeliciousness.com/