FALL IS COMING. Is anyone else excited/ready for summer to be over?
This recipe is modified from the “Scrumptious Chewy Homemade Granola Bars” my mom found in the newspaper. They’re definitely chewy and extremely filling. Granola bars never work out when I try to make them, but I’d totally use this one again.
2 1/2 cups quick-cooking oats
1 cup dried coconut
1/2 cup chopped nuts
3/4 cup chopped dates
1/2 cup mini dark chocolate chips
1/3 cup whole wheat flour
1/4 cup ground flaxseed
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup canned pure pumpkin
1/2 cup agave syrup
1/4 cup coconut oil, melted
1 teaspoon vanilla
- Preheat oven 350F. Line 9×13-inch baking pan with parchment paper.
- Combine dry ingredients in a large bowl, using paddle attachment if in stand mixer to mix together.
- In a separate bowl, combine wet ingredients, mixing together with a whisk.
- Pour wet ingredients over dry, using paddle attachment to ensure ingredients are completely mixed. No stray oats at the bottom of your bowl.
- Pour mixture into your pant, using spatula to press into the corners and edges tightly.
- Bake 20 minutes or until edges are golden.
- Remove from oven, cooling completely before you take it out of the pan. Wrap tightly in plastic wrap and store in cupboard or fridge.
If you can’t find ground flaxseed, just grind some in a coffee grinder or maybe a magic bullet.
Combine oats, coconut, nuts (I used almonds), dates, chocolate chips, and flour. Mix well.
In separate bowl, combine wet ingredients. You can use honey and melted butter in place of the agave and coconut oil.
Add to dry ingredients, mixing well. Press into lined baking pan. Make sure you leave some parchment paper hanging over the edge of the pan so you can lift the bars out easily.
Bake @ 350F for 20-25 minutes. Cool completely.
Rupert in a sink.