This ones been in the works for a while, and my family has suffered through many test batches in the past couple of months. I wanted something sweetened with honey– no corn syrup or refined sugars, hearty– because a granola bar full of puffed rice is sad, and not too crumbly– which ended up being the hardest requirement to fill! This recipe filled all of those. The recipe may seem a little complex with all of the variation and suggestions, but it really is simple and comes together in a matter of minutes. And in the end, you have 18 filling, scrumptions, granola bars. It’s worth the effort. I made a peanut butter version first, then tried coconut. Both were delicious, though I liked the coconut best.
I adapted the recipe to include a step in which you toast the oats. This prevents a raw oat flavor that I find unappealing, and gave a better texture in the end. If you are in a rush and need to make these quickly, that step can easily be skipped.
Chewy Granola Bars
3/4 c. softened butter*
1 c. honey
1 tsp. vanilla
4- 1/2 c. rolled oats
1 c. fresh whole wheat flour
1/4 cup flax seed meal(just grind flax seed in coffee grinder of small blender)
1 tsp. baking soda
1 c. add-ins(depending on what flavor you’re going for, use any combination of sliced almonds, chopped peanuts, dried fruit, shredded coconut, chocolate chips, sunflower seeds, etc.)
Preheat oven to 350. Spread oats on a rimmed cookie sheet and toast in oven, stirring every 5-10 minutes for approzimately 20 min. Remove from oven, and reduce oven temp. to 325.
In a large bowl, stir together butter, honey, and vanilla until smooth.
Add in the remaining ingredients, making sure that oats are cooled if using chocolate chips. Stir well and dump into a lightly greased 9×13 pan. firmly press mixture so that it is even and smooth on top.
Bake for 20-25 min. or until golden on edges. Remove from oven and let cool for 10 minutes. Then using a knife, “score” bars into 18 rectangles, cutting about halfway through. Later, when completely cooled, cut the rest of the way through and store in individual bagies or an airtight container.
*If you would like to make a peanut butter version, reduce butter to 1/4 c. and use 1/2 cup peanut butter.
For a coconut version, try using 3/4 c. organic virgin coconut oil(available at The Granary) in place of the 3/4 c. butter.