Prep 20 mins
Cook 40 mins
A fabulous granola bar recipe to replace the sugary, high-fructose corn syrup and PHO versions you find in the store. There are limitless combinations here - add some ground flax seed, omit the coconut, add some dried fruit (figs, apricots, etc.), so variate and enjoy.
- 2 1⁄2 cups rolled oats (old-fashioned or Instant)
- 1 cup shredded coconut
- 1⁄2 cup sunflower seeds, raw if possible
- 1⁄2 cup wheat germ
- 1⁄2 cup slivered almonds
- 4 tablespoons butter
- 1⁄4 cup brown sugar
- 1⁄2 cup honey
- 1⁄2 cup peanut butter
- 2 teaspoons vanilla
- While your oven is preheating to 300°F, spread the oats, coconut, sunflower seeds, sesame seeds, wheat germ and almonds evenly on a 9x12-inch baking sheet. Bake these dry ingredients for 20 minutes, stirring them occasionally.
- Heat the butter, brown sugar, peanut butter and honey in a small saucepan, allowing the mixture to simmer until the oat mixture is ready to come out of the oven. As soon as the oat mixture is out, add the raisins (optional - or add any combination of dried fruit), stirring them into the other ingredients.
- Remove the honey mixture from the heat and stir in the vanilla, then pour the hot liquid over the oat mixture and stir until all the dry ingredients are coated.
- Press the granola firmly into the bottom of a greased 8x8-inch pan and place it in the still-warm oven to bake (at the same 300°F as before) for 20 minutes. (An 8x8-inch pan makes bars about an inch thick; if you want thinner bars, use a slightly larger pan).
- When you remove the granola from the oven, allow it to cool only slightly before cutting it into squares, but wait until it's completely cool before removing the bars from the pan.