Sometimes, I want to reach for a quick snack that is somewhat healthy and has enough protein to get me by until the next meal. These granola bars are very satisfying between meals, for a last minute breakfast, or a midnight snack. It’s so fun to make these at home, because you can change the ingredients out for whatever you’re in the mood for. Try substituting the apricots and pecans with other dried fruits and nuts. I also really like these bars with apples! Another idea is to replace the peanut butter with a different nut butter. I think cashew butter would be wonderful!
1/2 C whole wheat flour
1/2 tsp baking soda
1/4 tsp ground cinnamon
1 C light brown sugar (packed)
1/2 C peanut or almond butter (creamy or chunky)
2 LG eggs
4 T coconut oil
1 tsp vanilla extract
1.5 C rolled oats
3/4 C chopped apricots
1/2 C chopped pecans
1.5 C dark chocolate chips, divided
2 oz slivered almonds
Directions: Granola Bars:
Preheat the oven to 350.
Rub one tablespoon of coconut oil on all sides of a 13 x 9 in. baking dish.
In a small bowl, whisk together the flour, baking soda, and cinnamon.
In a large bowl, beat brown sugar and peanut butter until well combined.
Beat in eggs, remaining oil, and vanilla.
Stir in flour mixture.
Stir in rolled oats, apricots, pecans, and 3/4 C chocolate chips.
Spread evenly in baking dish.
Bake 20-25 minutes, until lightly browned and firm to the touch.
Cool in dish on wire rack.
Create double boiler with a small bowl and pan of simmering water.
Melt remaining chocolate in heat resistant glass bowl set in the water until it’s smooth.
Using a spatula, spread the chocolate in a thin layer over granola bars.
Top with slivered almonds.
Allow chocolate to set in the refrigerator.
Cut into 24 bars.
If you want your dollar to go a little further with these bars, try freezing the ones you can’t eat for later, before they go bad. If you do plan on freezing them, add a tad more oil to prevent them from drying out.
I hope you have fun making these, and playing around with the endless ingredient combinations!