Chewy Granola Bars with Coconut and Cranberry – Gluten-Free & Vegan
January 21, 2016
With the snow brings more things to do (winterless climates excepted); it takes longer to leave the front door (boots, hat, scarf and coat), you have to brush the snow off your car, then there’s traffic getting to where you’re going. Who has time for a slow eating? You’ll want something chewy, earthy and downright fast, something for your pocket, something for your workout bag, something that will still be delicious if it freezes in the door of your car. These Chewy Granola Bars with Coconut and Cranberries meet the daily challenge of being both nutritious and satisfying. Stand aside Hungry Monster, this Granola Bar is here to stay.
I want to thank Crosby’s Molasses for this recipe. I adapted it slightly, but the original ingredient list can be found on the Crosby’s site.
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Ingredients
- 2 cups 198 grams 7 ounces rolled oats
- ¾ cup 56 grams 2 ounces unsweetened coconut flakes
- ½ cup 56 grams 2 ounces slivered almonds
- ½ cup 56 grams 2 ounces slivered almonds 2 ounces shelled and whole pumpkin seeds
- 1 tablespoon 1 tablespoon 1 tablespoon chia seeds
- ½ cup 56 grams 2 ounces unsweetened dried cranberries
- ½ cup 170 grams 6 ounces molasses
- ½ cup 134 grams 4.75 ounces peanut butter or almond butter
- 2 teaspoons 2 teaspoons 2 teaspoons coconut oil
- 1 teaspoon 1 teaspoon 1 teaspoon vanilla extract
- ½ teaspoon ½ teaspoon ½ teaspoon
Instructions
MISE EN PLACE THE GRANOLA BARS
- Line an 8 x 8 Inch square pan or a 9 x 9 inch square pan with parchment paper and clip down the four sides.
- Pulse the oats in a food processor a few times to break them up.
- Add the dried cranberries to the oats, and pulse a few more times to chop the cranberries.
- Measure the peanut butter and molasses in a liquid measure. Pour it into a saucepan.
- Measure the coconut oil.
- Ready the vanilla
- Combine well the oats, cranberries, coconut flakes, almonds, pumpkin seeds, salt and chia seeds in a large bowl.
ASSEMBLING THE GRANOLA BARS
- Set the peanut butter and molasses on the heat and bring it to a simmer.
- Add the coconut oil and vanilla. Stir to combine.
- Pour the hot mixture over the dry ingredients and stir well to ensure everything is moistened and combined. Careful because it’s very, very hot.
- Transfer the granola to the prepared square pan.
- With a smaller 6 inch square pan or any other tool, press against the granola as firmly and evenly as possible. Really, you can use anything you’d like to compress the mixture. I chose a square pan because of its surface area and square corners.
- Compress the mixture as firmly as possible because will cut cleanly.
- Refrigerate until firm.
FINISHING AND STORING THE GRANOLA BARS
- With a very sharp chef’s knife, cut the block into 16 or 24 bars.
