Tuesday, June 3, 2014

Coconut, Almond and Dried Cherry Granola Bars

Just in time for summer, lately I have been making many delicious snack and breakfast recipes. Clients have requested portable, easy to eat food that tastes good any time of day, and I've quickly jumped on board. Why spend the money on packaged granola bars, when you can make them yourself from wholesome ingredients, and best yet, know what's inside. These granola bars are simple to make and are loaded with oats, nuts, seeds and natural sweeteners. Pack them to go on a bike ride, hike, or just keep a couple in your purse. You'll be ready anytime for a healthy snack!

Coconut, Almond and Dried Cherry Granola Bars
Sweet and nutty, these granola bars are good for you and are great on the go!
Makes 24 bars

o       2 1/4 cups old-fashioned oats 3/4 cup whole raw almonds
1/4 cup coconut oil plus more
3/4 cup coarsely chopped dried tart cherries (about 4 oz.)
3/4 cup unsweetened finely shredded coconut (about 3 oz.)
1/2 cup roasted unsalted shelled sunflower seeds (about 3 oz.)
2 tablespoons flaxseeds, toasted
1/2 cup honey
1/2 cup (packed) light brown sugar
1 teaspoon kosher salt

Preheat oven to 400°. Mix oats and almonds on a large heavy rimmed baking sheet. Bake, stirring once, until just golden, about 10 minutes. Transfer to a wire rack; let cool on sheet. Reduce oven temperature to 325°.

Meanwhile, brush a 13x9x2” metal or glass baking dish with coconut oil. Line with parchment paper, allowing it to extend over long sides. Brush paper with oil.

Brush a large bowl generously with oil. Place oat mixture, cherries, coconut, sunflower seeds, and flaxseeds in bowl.

Bring 1/4 cup oil, honey, sugar, and salt to a boil in a medium heavy deep saucepan, stirring to dissolve sugar. Boil for 1 minute. Immediately pour over oat mixture in bowl. Using a heatproof spatula, stir until evenly coated. Transfer granola to prepared pan. Lightly press evenly into pan; smooth top.

 Bake for 10 minutes. Turn pan; continue baking until golden brown with slightly darker edges, about 15 minutes longer.

Transfer pan to a wire rack and let granola cool completely in pan. Using paper overhang, lift granola from pan. Cut into 24 bars. DO AHEAD: Bars can be made 4 days ahead. Store airtight at room temperature.
Recipe from Bon Appetit


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