Recipe – Nutty Maple Granola Bars

 

Note: revised recipe 2-22-15 to add vanilla, cinnamon, increase nuts (though please note this does make the bars slightly more crumbly).

Caloric density at its tastiest

Caloric density at its tastiest

If you’re looking for a healthy granola bar recipe, go directly to jail. Do not pass go. Do not collect $200.

Still with me?

This project was a quest to make granola – preferably in bar form – appetizing to the Alchemist. The goblins and I love my standard granola but honey is on my lovely wife’s hit list. Lacking honey, the second best sweetener option is maple syrup. Grade B syrup is a bit harder to find, but it’s got a much nicer flavor. It makes even the best grade A syrup taste anemic.

Coconut oil is the best fat to use, outside of butter, because you want a binder that’s predisposed to be solid at room temperature. But feel free to run with this formula – I ran with a few before arriving at this combination. If you get any tasty results, share in the comments!

  • 2 cup rolled oats
  • 1/4 cup sunflower seeds
  • 1/4 cup chopped walnuts (or other nuts)
  • 1/4 cup nut butter
  • 1/4 cup maple syrup (grade B if available)
  • 1/2 cup coconut oil
  • 1 tbsp vanilla extract
  • 2 tsp cinnamon
  • 1/3 cup chocolate chips (optional)
  • 1/3 cup dried fruit (optional)
  1. Preheat oven to 350F
  2. Spread oats and seeds/nuts on a rimmed baking sheet. Toast for 10 minutes. Leave oven on.
  3. Meanwhile, measure nut butter, syrup, oil, vanilla, and cinnamon into a large saucepan or small Dutch oven.
  4. When the timer on the oven has 5 minutes remaining, begin heating the pot over medium heat, stirring frequently.
  5. When the toasting is done, turn heat to pot off, and pour toasted oats and seeds into pot. Stir to combine.
  6. Stir in chocolate chips and dried fruit, if using.
  7. Pour into an ungreased 8×8 baking pan. Press firmly with the bottom of a glass or other heavy, flat object.
  8. Bake for 15 minutes. Allow to cool completely before cutting. Can be stored at room temperature in an airtight container for at least a week, longer if refrigerated.
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One Comment on “Recipe – Nutty Maple Granola Bars”

  1. Moonwaves says:

    I didn’t make the connection when you mentioned granola bars on MMM but of course what you’re talking about here is basically what I’d call a flapjack. Not sure if you’re familiar with them but there are a few really good sounding recipes on, for example, the BBC website (http://www.bbc.co.uk/food/recipes/search?dishes%5B%5D=flapjacks). Really should make some, haven’t had them for years. Most recipes use golden syrup – not sure if that’s something you can get in the US but would be good if you were looking for an alternative to maple syrup, I suppose.


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