COCONUT, ALMOND CRANBERRY GRANOLA BARS
Coconut, Almond Cranberry Granola Bars
- Servings: 16 to 20
- 2 1/2 cups rolled oats (I used quick-cooking oats)
- 1 1/2 cups puffed rice cereal (e.g. Rice Krispies)
- 1/2 cup almond meal
- 1/2 cup ground flaxseed
- 1/2 cup sweetened, shredded coconut
- 1/2 cup light corn syrup
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3/4 cup dried cranberries
Line a 9×9″ square baking pan with parchment paper or aluminum foil, lightly greased.
In a large bowl, combine oats, rice krispies, almond meal, ground flaxseed and coconut.
In a small saucepan, combine corn syrup, brown sugar and vegetable oil.
Bring to a boil, whisking to dissolve sugar. Remove from heat and stir in vanilla extract and salt.
Pour into oat mixture and stir until dry ingredients are evenly moistened.
At this point it should look something like unbaked granola.
Stir in dried cranberries.
Pour mixture into prepared pan and press down into an even layer.
Let stand until cool and set.
Cut into 16-20 bars with a sharp knife. Individually wrap in wax paper, if desired.
Store in an airtight container.
For sweetness, I added in some brown sugar, and got a big boost of flavor from vanilla, shredded coconut and dried cranberries. I think that some sugar is necessary, as I do enjoy some sweetness in granola bars (these certainly aren’t too sweet), but feel free to play around with the amount to target your tastes. Likewise, the cranberries and coconut can be subsituted for similar ingerdients, and you can mix in some spices to give the bars more variety.
The result? A very tasty granola bar that is high enough in protein to keep you feeling satisfied for far longer than something candy-ish. That said, you might still have to exercise some self control when eating these. Filling or not, they do taste good and it’s hard to eat just one. Wrap them individually and pack them in lunches, or stick them in the glove compartment of your car for long commutes.