We tested a dozen different recipes looking for “soft and chewy” granola bars. This is the winner. There are several variations below. Our favorite choice is in bold. Makes 12 bars.
Ingredients:
- 2½ Cups rolled oats
- 1/2 Cup Whole almonds, coarsely chopped, or pecans or walnuts
- 1/3 Cup pure honey
- 1/4 Cup butter
- 1/4 Cup brown sugar
- 1/2 Teaspoon vinilla extract
- 1/2 Cup dried cranberries, or rasins
- 1/4 Cup mini chocolate chips, or other chopped nuts or sunflower seeds (optional)
- 1/4 Cup sweet coconut
- 2 Tablespoons coconut oil
- Pinch of salt (more if you use unsalted butter)
- 9″ Square baking dish and parchment paper
Directions: Preheat oven to 350° F
Add the oats, nuts and coconut to a large baking sheet. Bake for 10 to 12 minutes stirring once. Remove from oven and transfer to a large bowl.
In a small saucepan, combine the butter, honey, brown sugar, vanilla extract, coconut oil and salt. slowly bring to a boil and cook for 3 or 4 minutes until everything is dissolved. Pour the mixture into the bowl with the toasted oats and use a rubber spatula to mix well. Let it cool for about 5 minutes then add the cranberries (or raisins) and the mini chocolate if you are using them.
Line the baking dish with parchment paper so it hangs over 2 sides of the pan by at least 5 inches. Pour the oat mixture into the pan. Fold the parchment paper over the top, then press the granola firmly into the pan with a spatula or your hands. We use the flat side of a meat tenderizer. It’s important to press it very firmly, all over. Use a spoon to fit and press into the corners. Leave the parchment on top and refrigerate for at least 2 hours. When firm, use the parchment paper like handles and lift the granola onto a cutting board. Use a sharp knife to cut into 12 pieces. Store in a plastic container in the refrigerator.
