Granola bars are a staple in our home. My entire family enjoys eating them. This recipes is one of my favorites because they are so simple to prepare. Plus, they make great snacks for lunches.
Simple Granola bars
•2 cups old-fashioned oatmeal
•1 cup sliced almonds
•1 cup shredded coconut, loosely packed
•3 tablespoons unsalted butter
•⅔ cup of honey
•¼ cup light brown sugar, lightly packed
•¼ teaspoon kosher salt
•1 ½ cup dried cherries
•⅓ cup mini semi-sweet chocolate chips
INSTRUCTIONS
Preheat the oven to 350 degrees. Line a 9×13 inch baking dish with parchment paper and lightly spray with cooking spray.
Place the oats, sliced almonds and coconut on a rimmed baking sheet and bake for 10 minutes, stirring occasionally, until lightly toasted. Once toasted, pour mixture into a large bowl to cool.
While the oats are toasting, add the honey, butter, brown sugar, and salt to a small saucepan. Cook over medium heat until the butter melts and the sugar dissolves, stirring occasionally. When the butter mixture is ready, remove it from the heat and pour into separate bowl to cool. Let cool 10 – 15 minutes. Pour over the oat mixture and stir to combine well, then stir in the dried cherries.
Pour half of mixture into parchment lined dish and press down with back of rubber spatula. Sprinkle half of the chocolate chips and pour remaining mixture over the top and lightly press down with your hands. Top with remaining chocolate chips. (Make sure mixture is cool to the touch before adding chocolate chips.)
Chill the dish for at least 2 hours in the refrigerator. Lift the bars from the pan using the edges of the parchment and place them on a cutting board. Cut into desired shapes and serve immediately. Store in fridge up to 5 days.
Recipe Note – If you plan on putting the granola bars in your bag in the morning to eat later that day, I recommend cutting them into slices after they are fully refrigerated and storing them in the freezer. This way, they will naturally thaw out throughout the day. Store up to 2 weeks in the freezer.
Editor’s note: Hanna McCain is the author of one cook book and is working on her second book. She is the mother of two boys and is married to Joseph McCain, publisher of the Winston County Journal.
