You will need:
- 2 cups old-fashioned oats
- 1/2 cup brown sugar
- 1/2 cup sweetened coconut flakes
- 1/2 cup whole wheat flour
- 1/4 tsp. baking soda
- 1/2 cup white flour
- 1/2 cup peanut butter (I used my favorite peanut butter substitute: PB2)
- 1 tsp. ground cinnamon
- 1/2 tsp. vanilla extract
- 1/2 tsp. sea salt
- 1 egg, lightly beaten
- 1/2 cup vegetable oil or canola oil
- 1/3 cup honey
- Optional: 1/2 cup mini chocolate chips
- Preheat the oven to 350. Lightly grease and flour (or spray) a 9×13 oven-safe glass dish. I used two smaller dishes so I could try a chocolate chip variation of the recipe.
- In a large bowl, combine the oats, sugar, flours, baking soda, cinnamon, coconut and salt. I love the smell of cinnamon right when you pour it into flour or sugar. It smells like kitchen magic.
- Stir in the egg, oil, honey, peanut butter, and vanilla. Mix with a wooden spoon, or some recipes suggest using your hands. This stuff gets sticky.
- Add any additional ingredients – fruit, nuts, or chocolate chips.
- I made one batch of the granola bars without chocolate. Pat the mixture down into the baking dish before putting in the oven for 30 minutes. Before baking:
- I also made one batch with chocolate, because that’s how I get BF to try something different. Please forgive the inappropriate pan. I’m still unpacking all of my kitchen things. Before baking:
- Bake for thirty minutes at 350. Let the dish rest for ten minutes, but cut into bars before it has wholly cooled. Enjoy at least one while it’s still warm:
Now, in full disclosure, the granola bars that I made were much more crumbly than I had intended. The chocolate ones, especially:
But, when life hands you granola crumbles, open up the Greek yogurt and have yourself a bowl of granola.
It’s not really that big of a deal, I just had visions of a face-off between the individually wrapped granola bars from the cereal aisle and my perfect little home-made ones. I did a little Google-ing and it appears that adding 1/2 cup of wheat germ would solve the problem.