Sweet and Nutty Granola Bars Recipe

Sweet and Nutty Granola Bars Recipe

Sweet and Nutty Granola Bars Recipe

  • Makes: 12-16 Servings
  • Ready In: 50 mins
  • Prep Time: 15 mins
  • Cook Time: 35 mins

Here is a granola bar recipe with toasted oats, crisp almonds, sweet shredded coconut, and dried fruit drizzled with whole cane sugar and maple syrup then baked until crisp on the outside and soft on the inside. It’s a snack you can take with you just about anywhere. Your family is going to love it!

    Nutritional Information (per serving)

  • Calories: 298
  • Fat: 11g
  • Protein: 6g
  • Sodium: 62mg
  • Carbohydrates: 45g
  • Fiber: 5g
  • Sugar: 25g

Ingredients:

  1. 2 cups rolled oats
    1 cup chopped almonds
    1 cup finely shredded coconut
    3 tablespoons unsalted butter
    3/4 cup maple syrup
    1/4 cup organic whole cane sugar or sucanat
    1 tablespoon vanilla
    1/4 teaspoon sea salt
    3/4 cup dried cranberries
    3/4 cup dried apricots, chopped (unsulphered preferred)

Directions:

    1. Preheat the oven to 350 degrees.
    2. Butter an 11 x 7 baking dish and line it with parchment paper.
    3. Put the oatmeal, almonds and coconut on a sheet pan and bake for 10 minutes, until lightly browned.
    4. Pour oatmeal mixture into a large bowl and add the cranberries and apricots.
    5. Put the butter, maple sugar, organic whole cane sugar, vanilla and salt in a small saucepan and bring to boil over medium heat.
    6. Stir together until sugar has dissolved and then pour over the oatmeal mixture. Stir until syrup coats mixture.
    7. Pour into the baking dish and press the mixture with the back of a spoon evenly in the pan.
    8. Bake for 25 minutes, until light golden brown.
    9. Cool for 2-3 hours before cutting into squares.

    Soaked Method:
    1. The night before pour almonds in a large bowl and cover with water.
    2. Add 1 tablespoon sea salt and stir.
    3. Pour oats into another large bowl and cover with water.
    4. Add 1 tablespoon lemon juice and stir.
    5.  Leave both bowls at room temperature overnight.
    6. The next day, preheat oven to 170 degrees.
    7. Strain almonds and oats (oats will be a very wet so press gently in the colander to release as much moisture as possible). Spread almonds on sheet pan and the oats on an separate sheet pan.
    8. Bake in oven for 12 hours, or until crispy.
    9. Pour oats into a large mixing bowl and crumble with your hands if they are clumped together.
    10. Add almonds, apricots, and cranberries.
    11. Pour coconut into a large skillet and toast until golden over low heat.
    12. Add to almond mixture.
    13. Place the butter, maple sugar, organic whole can sugar, vanilla and salt in a small saucepan and bring to boil over medium heat.
    14. Stir together until sugar has dissolved and then pour over the oatmeal mixture. Stir until syrup coats mixture.
    15. Pour into the baking dish and press the mixture with the back of a spoon evenly in the pan.
    16. Bake in oven for 4-5 hours, until golden brown.
    17. Cool completely before cutting.
Carrie Vitt

Article written by

Carrie Vitt is the author of the cookbook Deliciously Organic and publisher of popular food blog, Deliciously Organic. Carrie Vitt began cooking as soon as soon as she could peer over the countertops and by sixteen was working in the kitchens of her mother’s award-winning Dallas catering company, The Festive Kitchen.

 

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