I have a list of granola bars that I’m working my way through because they make a really great (hearty!) after school snack, they don’t need to be too sweet, and they freeze well!  This recipe is by Joy Wilson and I found it in her book, ‘Joy the Baker Cookbook’ – enjoy!

Granola Bars (Coconut, Almond and Raisin)

1 1/2 c. large flake oats

1/2 c. oat flour (or blend oatmeal in a food processor or blender)

1/2 c. brown sugar, packed AND 2 T. flaxseed meal

1/2 t. EACH salt AND cinnamon

1/8 t. ground ginger

1 c. EACH unsweetened shredded coconut AND golden raisins

1/2 c. slivered or sliced almonds

1/4 c. + 2 T. honey

1/4 c. butter, melted AND 1 T. fresh orange juice

Preheat the oven to 350 and line an 8 x 8 pan with foil, leaving an overhang so that the granola bars are easy to lift out.  In a large bowl, combine the first 10 ingredients, and in a small bowl, whisk together the honey, melted butter and orange juice.  Pour the wet into the dry and combine well – the mix will be dry, but sticky.

Scrape the whole mix into your prepared pan and then press it in firmly and evenly – the back of a measuring cup or lightly oiled fingers work well.  Bake for about 35 minutes until lightly browned around the edges, then allow the bars to cool completely before slicing.  Joy recommends waiting a half hour and then putting the bars in the fridge to firm up before cutting them up.  Either way, use the foil flaps to lift the bars out, slice them into your favorite shape, and then wrap them individually – and again, I put mine in the freezer and they came out perfectly!

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