You can get really creative with the recipe by adding more oats or a mashed banana, omitting the nuts, mixing in chocolate chips, drizzling melted chocolate on top, or adding more honey for a sweeter taste. You basically have complete control of what you’re using in the mixture as long as you stick to the same ratio of liquid to dry ingredients. What I also love about this recipe is that it doesn’t require turning on the oven because the honey, coconut oil, and nut butter holds all the ingredients together ensuring insanely delicious and chewy bars.
They’re great as a topping for your morning greek yogurt bowl or as an afternoon snack. But I found it incredibly hard to stop nibbling on them all day (and then feel bad about it), that’s why I always freeze them individually and let them thaw in the fridge for when I need them!
Recipe adapted from Bowl of Delicious – Makes 12/15 bars
4 Tbsp coconut oil
4 Tbsp organic honey (or other sweeteners, such as molasses, agave, maple syrup)
1 tsp cinnamon
1 tsp vanilla extract
2 Tbsp almond butter (or peanut butter)
1 cup organic old fashioned rolled oats
½ cup sliced walnuts
½ cup sunflower seeds
½ cup pumpkin seeds
¼ cup shredded coconut, unsweetened
½ cup chopped dried apricots
1 Tbsp chia seeds
1. Melt the coconut oil, honey, and cinnamon over medium heat and bring to a boil.
2. Let it bubble for a minute then turn the heat down to low, and stir in the vanilla, almond butter, and oats. Stir to coat.
3. Add the nuts/seeds, shredded coconut, and dried apricots, then mix until fully incorporated.
5. Continue cooking on low heat for 2 minutes then remove from heat.
6. Meanwhile, line a 6″x8″ (15 x 20 cm) baking dish with parchment paper, leaving the sides of the paper long.
7. Add the mixture to the dish; press with the back of a wooden spoon so it is evenly spread out.
8. Fold the parchment paper wrap over the granola so the top is covered (get more if necessary). Press the granola aggressively, so it is as packed as you can make it. You can use the wooden spoon, the palm of your hands, a dish/cup, or a glass mason jar. Just make sure it is well packed and evenly distributed!
9. Place in refrigerator and allow to cool completely – at least two hours up to overnight.
10. Remove granola from parchment paper – it should be in one big block. Cut into bars, and wrap individually in plastic wrap. Store in the fridge for about 2 weeks or in the freezer for up to 6 months.