These Granola Bars are chewy and crunchy all at once. Wrap them individually in wax paper for an on-the-go snack, lunch box extra, or even to take on a hike or camping trip, for your kids to take to school or for you to take with you at work. You can easily switch out the ingredients to make your own version—try dried cherries, blueberries and raisins or pecans instead of almonds. The possibilities are endless.
Ingredients
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- ½ cup dried figs, cut into a small dice ,
- ½ cup dried apricots, cut into a small dice ,
- ½ cup maple or agave syrup or combination of the two (or alternately honey) ,
- 3 tablespoons coconut oil ,
- ½ cup dried cranberries ,
- 2 cups rolled oats ,
- 1 cup peanuts ,
- ½ cup sunflower seeds ,
- ½ cup chocolate drops ,
- 1 cup unsweetened corn flakes ,
- ¼ cup brown sugar, packed ,
- 1 teaspoon vanilla ,
- ¼ teaspoon salt
Instructions
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- Preheat the oven to 180°C ,
- Pour oats, peanuts and sunflower seed onto a parchment lined cookie sheet and toast in the oven for 10-12 minutes stirring from time to time. ,
- Meanwhile combine maple or agave syrup, coconut oil and sugar in a medium saucepan over medium heat and cook until the sugar dissolves. ,
- Blend figs and apricots in the food processor until you have a homogenous mixture. ,
- Pour the dissolved sugar in the food processor and keep beating. ,
- Put all the ingredients in a bowl, add the mixture in the bowl and mix all together using your hands. ,
- Spoon the mixed granola into a parchment lined baking dish. ,
- Spread it out, place another piece of parchment on top and press down with your hands to compress the granola evenly into the pan. ,
- Bake for 25 minutes. ,
- Remove from the oven and allow to cool completely in the pan. ,
- Cut into bars. These will keep in an airtight container for about a week.
