Granola Bars with Coconut, Currants and Almonds

Granola bars are the ultimate snack, perfect for on-the-go breakfasts, mid-afternoon pick-me-ups, or a wholesome treat after a workout. With their chewy texture and delightful mix of flavors, Granola Bars with Coconut, Currants and Almonds are a delicious way to fuel your day. The combination of toasted almonds, sweet currants, and shredded coconut creates a flavor profile that is both satisfying and energizing. Plus, they’re simple to make at home, ensuring you know exactly what’s going into your snack.

Why Cooks Rave About It

These Granola Bars with Coconut, Currants and Almonds are not just a treat; they are a powerhouse of nutrition. They combine wholesome ingredients to deliver energy and satisfaction. The oats provide fiber, the nuts add protein and healthy fats, and the coconut gives a touch of tropical sweetness. Each bite is a delicious blend of textures and tastes, making them ideal for breakfast or a snack anytime you need a boost.

Shopping List

• Canola oil: 1/4 cup, plus additional for greasing the pan
• Rolled oats: 2 cups (not instant oatmeal)
• Shredded unsweetened coconut: 1 cup
• Cinnamon: 1 teaspoon
• Freshly grated nutmeg: 1/2 teaspoon
• Fine grain sea salt: 1/2 teaspoon
• Almonds: 1 cup, lightly toasted
• Currants (or raisins): 1/2 cup
• Honey: 1/2 cup
• Vanilla extract: 1 teaspoon

Setup & Equipment

• Baking pan: 8×8 inch, greased with canola oil
• Mixing bowls: For combining dry and wet ingredients
• Spatula: For mixing
• Measuring cups and spoons: For precise measurements
• Oven: Preheated to 350°F (175°C)

Build Granola Bars with Coconut, Currants and Almonds Step by Step

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F (175°C). This ensures that your granola bars bake evenly and develop a lovely golden color.

Step 2: Prepare the Baking Pan

Grease your 8×8 inch baking pan with a little canola oil to prevent the granola bars from sticking.

Step 3: Combine Dry Ingredients

In a large mixing bowl, combine the rolled oats, shredded coconut, cinnamon, freshly grated nutmeg, fine grain sea salt, and lightly toasted almonds. Stir them together until evenly mixed.

Step 4: Mix Wet Ingredients

In another bowl, whisk together the honey, canola oil, and vanilla extract until well combined. This mixture will help bind the dry ingredients together.

Step 5: Combine Wet and Dry Mixtures

Pour the wet mixture into the bowl with the dry ingredients. Add the currants (or raisins) and stir everything together until all the ingredients are evenly coated.

Step 6: Transfer to Baking Pan

Spread the mixture into the greased baking pan. Use a spatula to press it down firmly and evenly. This step is crucial for achieving that perfect chewy texture.

Step 7: Bake

Place the pan in the preheated oven and bake for about 25-30 minutes or until the edges are golden brown. Keep an eye on them to ensure they don’t overbake.

Step 8: Cool and Cut

Once baked, remove the granola bars from the oven and let them cool in the pan for about 10 minutes. Then, lift them out using the edges of the parchment paper (if used) and let them cool completely on a wire rack. Once cooled, cut them into bars or squares.

Make It Your Way

• Add chocolate chips for a sweet twist.
• Substitute walnuts or pecans for almonds.
• Use dried cranberries or apricots instead of currants.
• Incorporate seeds like pumpkin or sunflower for added crunch.
• Adjust the sweetness by modifying the amount of honey.

Notes on Ingredients

• Canola oil: A neutral oil that helps bind the ingredients without altering the flavor.
• Rolled oats: Ensure you use rolled oats for the best texture. Instant oatmeal will not work.
• Coconut: Shredded unsweetened coconut is preferred to control sweetness.
• Almonds: Lightly toasting enhances their flavor and crunch.
• Currants: A great alternative to raisins if you prefer a smaller, sweeter dried fruit.

Prep Ahead & Store

You can prepare these Granola Bars with Coconut, Currants and Almonds ahead of time. Store them in an airtight container at room temperature for up to one week, or refrigerate for up to two weeks. They also freeze well—just wrap them tightly in plastic wrap and place them in a freezer bag for up to three months. Defrost in the refrigerator before enjoying.

Your Top Questions

Can I make these granola bars nut-free?

Absolutely! Simply omit the almonds and replace them with additional seeds or sunflower seeds for crunch.

What can I substitute for honey?

You can use maple syrup or agave nectar as a vegan alternative. Just note that the flavor will vary slightly.

Can I use sweetened coconut instead?

While you can use sweetened coconut, it will alter the overall sweetness of the bars. If you do use sweetened coconut, consider reducing the honey slightly.

How do I know when the granola bars are done baking?

Look for a golden brown edge and a firm center. They will continue to firm up as they cool, so be careful not to overbake.

Similar Recipes

• Granola Bars with Chocolate
• Peanut Butter Granola Bars
• Quinoa Granola Bars
• Dried Fruit Granola Bars

Time to Try It

These Granola Bars with Coconut, Currants and Almonds are not only simple to make but also packed with flavor and nutrition. Whether you’re rushing out the door in the morning or need a wholesome snack during the day, these bars will satisfy your cravings and keep you energized. So gather your ingredients, preheat that oven, and get ready to enjoy a homemade treat that’s sure to impress!