Recipe – Nutty Maple Granola BarsPosted: February 4, 2015
Note: revised recipe 2-22-15 to add vanilla, cinnamon, increase nuts (though please note this does make the bars slightly more crumbly).
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)
- Preheat oven to 350F
- Spread oats and seeds/nuts on a rimmed baking sheet. Toast for 10 minutes. Leave oven on.
- Meanwhile, measure nut butter, syrup, oil, vanilla, and cinnamon into a large saucepan or small Dutch oven.
- When the timer on the oven has 5 minutes remaining, begin heating the pot over medium heat, stirring frequently.
- When the toasting is done, turn heat to pot off, and pour toasted oats and seeds into pot. Stir to combine.
- Stir in chocolate chips and dried fruit, if using.
- Pour into an ungreased 8×8 baking pan. Press firmly with the bottom of a glass or other heavy, flat object.
- 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.