Andreas CarverComment

Amazing Granola Bars

Andreas CarverComment
Amazing Granola Bars

" I adopted the foundation of this recipe from Cooking Interruptus on Youtube. Her original recipe was slightly different, but I loved her use of sweeteners and nut butter. Honestly, these are the best granola bars I've ever had. Chewy, crunchy, salty, and sweet- My favorite."

The Best Granola Bars

  • 1/2 c of brown rice syrup

  • 1 tbs molasses

  • 1 tbs honey

  • 1 tbs coconut oil

  • A handful of dark chocolate chips

  • 1 1/2 c of quick rolled oats

  • 1/2 c pumpkin seeds

  • 1/2 almonds (your choice of nuts)

  • 1/2 c of shredded coconut 

  • 1 c nut butter (I used cashew)

  1. Preheat oven to 350 F

  2. On a baking sheet spread out your rolled outs and nuts of choice

  3. Place in the oven for about 10 minutes. You want them slightly golden and fragrant. The last two minutes, add your shredded coconut to the oven as well. You can just toast it on top of everything. 

  4. In a small pot over low heat add all your wet and sticky ingredients. If you don't have molasses it's not a big deal, but the three combine help keep everything together and add depth to the sweetness. Also, using unrefined virgin coconut oil is highly recommended for this recipe because the flavor is way better.

  5. You want for all of your wet ingredients to warm up enough to where the mixture is easily stirred.

  6. By this point your dry goods have been taken out of the oven and added to a large bowl. Once your wet ingredients are ready, add everything to the bowl and mix well.

  7. Add in your dark chocolate chips and make sure everything is incorporated well (your hands are your best tool).

  8. On a baking sheet (not the hot one you just used) flatten your mixture to create one big sheet of this goodness. Allow for them to cool completely. 

  9. Next allow the mixture to set in the refrigerator for about an hour or so.

  10. Once they have cooled cut into desired pieces..... or eat the whole pan... you are gonna do it anyway.