Granola Bars with Coconut, Currants and Almonds
User Reviews
5
3 reviews
Excellent
-
Servings
12 bars
Granola Bars with Coconut, Currants and Almonds
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Adapted from here.
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Ingredients
- 1/4 cup canola oil plus additional for greasing pan
- 2 cups rolled oats not instant oatmeal
- 1 cup coconut shredded, unsweetened
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg freshly grated
- 1/4 teaspoon sea salt fine grain
- 1 cup almonds lightly toasted
- 1/3 cup currants or raisins
- 1/2 cup honey
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F. Line a baking sheet with parchment paper or a silpat and set aside. Lightly oil a 9 by 13 baking dish (rub oil all around), line with parchment paper, then lightly oil the parchment paper. Set aside.
- In a medium bowl, combine canola oil and rolled oats, tossing until all oats are coated and glistening. Spread the oats out on the prepared baking sheet in an even layer. Toast in the oven for about 20 minutes, stirring at 10 minutes. You will know the oats are done when they darken a bit and become aromatic.
- Return the toasted oats to the same bowl and add coconut, cinnamon, nutmeg, sea salt, almonds and currants, stirring to combine. Reduce oven to 300°F.
- In a large pot, add honey and vanilla, and bring to a boil over medium heat. Reduce heat to low and simmer for 5 minutes. Remove from heat and stir in oat mixture until everything is well coated in the honey.
- Scrape the oat mixture into the prepared baking dish and spread into an even layer. I found the best way to do this was with my hands and a piece of parchment paper. Bake for about 25 minutes in the oven or until just golden. If the bars bake for too long, they will become too crunchy, so start checking for doneness around 20 minutes.
- Cut the granola into 12 bars. Store in an airtight container for about 1 week on the counter (if they last that long!).
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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