Granola bars are the popular kids in the lunchroom that everyone wants to sit with. (Oatmeal squares? Yeah right granola-bar wannabe). Or in a more relatable metaphor, they are the high schoolers that get 9 hours of sleep a night. Let me welcome myself to Junior year. I’m going to teach my kids to value nap time. It’s never too early to start a life lesson.
I personally eat at least one granola bar a day. On bad days, I can eat three. It’s one of the quick things you can eat when you’re squished on a bus on the way to school (three-seaters on buses are meant for three kindergarteners. I am far from a kindergartener. I am a young woman) or your teachers think that it’s cute to coordinate labs and tests during your free period/lunch.
If I’m eating so much of something, I would like to make sure that it’s good for me. And most of those packaged things on the shelves are not. Especially those Cinnamon Toast Crunch Milk Cereal Bars. Don’t you dare reach for those. Respect yourself. It’s better that you eat 1/4 a cup of sugar straight up then eating all of the stuff that’s in that thing. If a company starts advertising “now made with real sugar” after 20 years, what do you think they were using before? Mmm-hmm.
Not all granola bars are created equal. Personally, when I do buy granola bars, I like KIND bars and Larabars. And the cheaper Wegmans store version of those that are usually cheaper. (Saving money is delicious.) However, when I do have the time, I like to make these.
(That picture made me very happy.)
With less than 10 ingredients, these bars are really easy to make. And if you used gluten-free oats, they could be gluten-free. Also feel free to just use this as a base for crunchy granola bar recipes. Peanut butter, chocolate chips, or other nuts and seeds can be used in pace of the almond and coconut.
(You know what’s annoying? When the sun decides to play hide and seek and the background of your picture magically changes. Now that I pointed it out you’re probably noticing it now. Or you decided not to scroll back up because you fight the system.Good for you.)
Let’s get crunchy.
CRUNCHY COCONUT ALMOND GRANOLA BARS
makes 8 granola bars
- 1 2/3 cup oats
- 1/3 cup oat flour (oats ground up in a coffee grinder/Magic Bullet)
- 1/4 cup coconut oil
- 1/3 cup honey
- 1/4 cup sugar (I like using sugar In the Raw)
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup slivered almonds
- 1/2 cup shredded unsweetened coconut
(feel free to use 1 cup of any combination of mix ins)
- Preheat oven to 350ºF.
- In a bowl (or if you are lazy like me, you can just use a measuring cup), add the oil, honey, and vanilla extract. (Putting the oil and honey helps the honey to not stick to the sides of the cup when you pour it out! Kitchen hack!)
- In a separate bowl, combine all of the dry ingredients. Mix to combine.
- Add the wet mixture to the dry and mix to combine.
- Line a 9×9 square pan with parchment paper or grease it very well (this is very important unless you intend on making granola instead of granola bars). Pour in the mixture and level it off.
- Bake for 20 minutes or until the top is a nice toasty brown. ***NOTE: the bars will still be soft when they are taken out of the oven-they will harden as they cool. Do not use the texture to determine when the granola bars are ready or else you will end up with sad burnt granola bars.
- Let cool and cut with a sharp blade. Eat the little pieces that crack off.
Enjoy your ‘nola!
(Recipe adapted from My Humble Kitchen. Stop by and say hi!)