Granola bars are one of those things I hate buying. The reasons are three: 1) the ingredients that are put into commercial granola bars 2) the cost of commercial granola bars 3) how easy it is to make them at home. I'd rather buy things that I can't easily make myself. The truth is, granola bars are dead easy to make, and when you do make them, you can choose the ingredients you wish to include.
This recipe that I came up with calls for peanut butter and chocolate -- which is not school friendly. I have made them with coconut butter instead of peanut butter, and they were well received. But here's that classic pb and c flavour combo, and since chocolate is way too melty in the summer heat, I definitely think of these as an enjoy at home snack, anyway. Definitely not for school.
I've made these without the chocolate mix in, and with coconut butter and hemp hearts instead of peanut butter, with chocolate drizzled on top. yummy. What I'm trying to say, don't be afraid to customize, if that's your jam.
I toast the oats and coconut before mixing the ingredients together. This is because I prefer both the taste and texture of toasted oats and coconut in the this particular context. However, if you prefer raw, you do you.
The recipe calls for an entire cup of high quality dark chocolate, and makes 24 bars. Chocolate is laden with minerals, protein, fibre, and fat, as well as epic deliciousness. Thanks to the peanut butter, coconut oil, and shredded coconut, these bars are a good source of snack-worthy fat and protein, and are definitely a very satisfying nibble when you need one.
equipment needed:
frying pan
stove
spoon
mixing bowls
mixing spoon
measuring cups
measuring spoons
9x9 inch silicone pan (or a glass one lined with parchment)
metal or plastic spatula with fine edge for cutting the bars
ingredients:
A)
1 cup small flake oats
1 cup fine coconut flakes or desiccated coconut
B)
5 tbsp natural peanut butter (we used crunchy)
5 tbsp coconut nectar
1 tbsp coconut oil
C)
1 tsp vanilla
1/4 tsp mountain salt (if your PB is unsalted, you may want to add an extra pinch)
D)
2 tbsp date sugar
E)
1 cup chocolate chips (dark, fair trade) (or if you have something bigger like chunks or morsels, you can also chop ‘em up roughly with a knife)
directions:
1. toast the ingredients from part A. For this, I use a dry frying pan on a moderate heat, stirring frequently and paying close attention because I don't want it to get too brown. You could also toast in the oven or toaster oven, but watch it carefully to make sure it's not getting over done. I highly recommend toasting them separately, because oats take much much longer than coconut to toast.
2. I use a glass measuring cup for this next part: combine the ingredients from B) and heat them until they can be mixed easily with a fork. I use the microwave for this. (Don't over heat). If you want to use a double boiler or a pot on the stove, that would work too. Don't let it burn and don't over-heat. You don't want your PB to seize. If you don't know what I mean by that, trust me, you don't want it to happen.
3. when B) is mixed well, add C) and stir well.
4. In a mixing bowl, combine the toasted ingredients from A) wth D). This is best when the ingredients are still warm. Stir well.
5. pour the mixture of B and C over the toasted ingredients and stir well (I like doing this with a fork)
6. when fully combine, and whilst it is still slightly warm, stir in E). Because it is warm, the chocolate will partially melt. Do not worry. This is a good good thing.
7. When fully combine, press the mixture into your 9x9 silicone pan. (or a glass 9x9 pan lined with parchment. Trust me on the parchment). Flatten and smooth it into the pan using a silicone scraper or by covering it with a piece of parchment and pressing with your hands.
8. When flattened and pressed, use the edge of a plastic spatula (or blunt metal edge) to cut the mixture into bars. I did 8x3, resulting in 24 bars. Put the pan into the fridge (or freezer if you are impatient) to chill.)
9. When fully chilled, remove from the pan, fully separate the bars, and store them in an airtight container in the fridge.
