This blog post was inspired by my coworker E. She makes the best granola and makes a whole batch for the week to eat with her breakfast yogurt. E would also bring chia seeds to add to yogurt as well. Amazing right! E mentioned she wanted to make granola bars a few weeks ago and I thought what a great idea as well. It took me a while to find a good recipe that had just a handful of ingredients. And the recipe needed to be versatile as well where I can add items I had in my pantry. I added dried apricot, coconut flakes, walnut pieces, and chia seeds to this batch I made below. Since this recipe is no bake – these are great to make during the summer.
UPDATE 6/10/13: I noticed that the bars were too soft for my texture buds. So next time I will make these with half the amount of butter required in the recipe. You can still enjoy them as is… still tasty the way they are. They may not hold up to “granola bar” standards -but as long as it tastes good, right :).
I found this recipe through another great food blog, Inspired Taste.
2 1/2 cups (230 grams) old fashioned rolled oats
1/2 cup (80 grams) whole almonds, coarsely chopped
1/3 cup (113 grams) honey
1/4 cup (56 grams) unsalted butter, cut into pieces
1/4 cup (50 grams) packed light brown sugar
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 cup (60 grams) dried cranberries, coarsely chopped
1/4 cup plus 2 tablespoons (67 grams) mini chocolate chips ( I omitted and added apricot and chia seeds, and walnuts pieces)
Toast Oats and Nuts
- You could toast the oats and nuts in the oven. Since it’s summer; I decided to toast only the almonds and walnut pieces on the stove for 3 minutes.
Prepare Granola Bars
- Combine butter, honey, brown sugar, vanilla extract and the salt in a small saucepan over medium heat. Cook, stirring occasionally until butter melts and the sugar completely dissolves.
- Pour butter mixture in to bowl with toasted oats and almonds. Mix well. Let cool about 5 minutes then add cranberries and a 1/4 cup of the mini chocolate chips. Stir to combine. (The chocolate chips will most likely melt a little. This is fine, they turn into glue and help to hold the bars together).
- Transfer oat mixture to lined pan then use a rubber spatula or damp finger tips to firmly press the mixture into the pan. (Press hard here, this way the bars will stay together once cooled and cut.)
- Scatter remaining 2 tablespoons of chocolate chips over pressed granola mixture then use a rubber spatula to gently press them into the top. Cover then refrigerate at least 2 hours.
- Remove block of granola mixture from pan then peel away aluminum foil. Cut into 12 bars.
Store bars in an airtight container for up to one week. For the softest bars, keep at room temperature. For slightly harder bars, store in the fridge.