Wednesday, April 24, 2013
I make granola all the time, but I had never tried granola bars. I was afraid they would be too hard or get burnt, but this recipe turned out perfectly. Granola bars are actually less time-consuming than granola because you don't have to take the granola out of the oven and stir it every 10 minutes, like most granola recipes. These bars ended up chewy and delicious--something I was quite surprised by. We finished them in several days and Caleb has already asked me to make them again.
Chewy Coconut Granola Bars
1 1/2 cups old-fashioned oats
1/2 cup oat flour (make oat flour by putting oats in a spice grinder, food processor, or blender)
1/2 cup packed brown sugar
2 Tbsp ground flaxseed meal
1/2 tsp salt
1/2 tsp ground cinnamon
1 cup shredded coconut (sweetened or unsweetened)
1 cup dried cranberries
1/4 cup plus 2 Tbsp honey
1/4 cup butter, melted
1 Tbsp fresh orange juice
Place a rack in the center of the oven and heat oven to 350 degrees. Line an 8-inch square baking dish with foil so that foil hangs over the edges of the pan. Butter the foil. Set aside.
In a large bowl combine oats, oat flour, sugar, flaxseed meal, salt, cinnamon, coconut, and cranberries.
In a small bowl, whisk together honey, melted butter, and orange juice. Pour over the flour mixture and toss together with a fork. The mixture will be dry but sticky. Blend together until all of the dry ingredients are moistened by the honey mixture.
Dump out oat mixture into prepared baking dish. With clean, slightly oiled fingers, press the oat mixture into the dish until tight and solid in the pan. Bake for 35-40 minutes, or until browned around the edges. The baked granola will still be soft even after it's fully baked, but will harden as it cools.
Removed baked granola from the oven and cool for 30 minutes. Place the baking dish in the refrigerator for about an hour before slicing. This will help to further cool the bars and keep them from crumbling when sliced.
Use the overhanging foil flaps to remove the baked granola. Use a large, sharp knife to cut block into 12 bars. Wrap individually in plastic wrap and store in airtight jar. Granola bars will last, well wrapped, at room temperature for up to 2 weeks.
source: adapted from Joy the Baker Cookbook