Granola Bars with Coconut, Currants and Almonds
These Granola Bars with Coconut, Currants and Almonds are chewy, flavorful, and perfect for a wholesome snack or breakfast on-the-go!
Servings: 12 servings
Ingredients
- 1/4 cup canola oil plus additional for greasing the pan
- 2 cups rolled oats not instant oatmeal
- 1 cup shredded unsweetened coconut
- 1 teaspoon cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon fine grain sea salt
- 1 cup almonds lightly toasted
- 1/2 cup currants (or raisins)
- 1/2 cup honey
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking and golden color.
- Grease an 8x8 inch baking pan with canola oil to prevent sticking.
- In a large mixing bowl, combine rolled oats, shredded coconut, cinnamon, freshly grated nutmeg, fine grain sea salt, and lightly toasted almonds. Stir until evenly mixed.
- In another bowl, whisk together honey, canola oil, and vanilla extract until well combined.
- Pour the wet mixture into the dry ingredients bowl. Add currants (or raisins) and stir until all ingredients are evenly coated.
- Spread the mixture evenly into the greased baking pan and press down firmly with a spatula to achieve a chewy texture.
- Bake in the preheated oven for 25-30 minutes, or until edges are golden brown. Watch carefully to avoid overbaking.
- Remove from oven and let cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before cutting into bars or squares.
Equipment
- Baking pan (8x8 inch)
- Mixing Bowls
- Spatula
- Measuring Cups and Spoons
- Oven
Notes
- Store granola bars in an airtight container at room temperature for up to one week or refrigerate for up to two weeks.
- Freeze wrapped bars for up to three months and defrost in the refrigerator before eating.
- Substitute almonds with other nuts or seeds to accommodate allergies or preferences.