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Dried Coconut Flakes: Choose the unsweetened version. You can easily find these at most grocery stores. Bob's red mill is one of the brands I use. You can change the ratios of oats to puffed cereal, or even replace nuts with some chocolate chips. You may cut out the puffed cereal and replace oats. Transfer the toasted oat mixture to a large bowl with the bran, cinnamon and salt. Roughly chop and stir in the dried fruit, then mix in the honey mixture until well combined. Toast: Take the oats and almonds in a baking sheet and toast. This will make these ingredients more dry to help absorb the wet ingredients well. And will also enhance flavor. Flavors: I use ground cardamom and vanilla. You could also try a hint of almond flavor instead of cardamom. Other options are ground cinnamon or holiday spices.
Gently heat the honey and nut butter in a small pan over a low heat. Meanwhile, slit open the dates, pull out and discard the stones, then place into a blender with 100ml of warm water.If using more dry ingredients (almonds, oats and puffed cereal), then make sure to increase the amount of almond butter and maple syrup. These help with binding, but you will also need more of these to balance the taste.
No Added Sugar: Make a paste of soft Medjool dates and use that instead of maple syrup. The bars will have a softer bite, unlike those made with maple syrup. Dried fruit:Try adding chopped dried fruit such as apricots, cranberries, figs or cherries, but you may need to increase the amount of almond butter. Almonds: These are the star of the granola bars. We toast it to enhance the flavor. You can also use these in combination with other nuts such as walnuts, hazelnuts, pistachios, cashews, macadamia and such. With the addition of coconut, ground cardamom, brown butter and maple syrup, these have a special toffee like flavor and taste. They have a rich flavor but are actually not too dense, because we use some puffed rice to lighten it up.Step 1 Preheat oven to 400°. Grease a 9-inch baking pan with cooking spray. Line with parchment paper and grease parchment. Chill or Bake: Chill in the refrigerator for one hour or bake for 20 minutes. Let harden and cool and a slice the bars. Puffed Rice Cereal: You can find puffed brown rice or alternatives in most grocery stores. They are made with whole grain and do not have added sugar. These give the bars more body, while being light. I chose the brand arrowhead mills.
Toast the grains and nuts for 10 to 15 minutes at 350ºF to enhance flavor and texture. Do not over bake the nuts, or they may burn. Here are some different fruits or nuts you can add to mix and match and make your own! You can always add in some chocolate chips or drizzle with chocolate at the end too!Step 3 Reduce oven to 300°. In a large microwave-safe bowl, microwave butter and brown sugar, until butter is melted, about 1 minute. Add honey, vanilla, and salt and whisk until well combined and brown sugar is dissolved. Add egg white and stir vigorously until fully combined. Granola bars are often considered a healthy treat. But many store-bought options are actually not healthy at all. They have too many artificial ingredients, fillers and loaded with sugar. More Protein: Increase the amount of hemp seeds as they are a great source of protein. You can also add more chia seeds or flaxseed meal. Seeds: You can use pumpkin seeds instead of pistachios for the bright green color on top. Also, you can replace almonds with pumpkin seeds, toasted sesame and sunflower seeds to make them allergy friendly. In a large pan over medium heat, toast pumpkin seeds until warmed and slightly golden, about 6-7 minutes, stirring occasionally. Once toasted, transfer pumpkin seeds to large mixing bowl. Reduce heat to medium-low and, to same pan, toast shredded coconut until golden, about 2-3 minutes, stirring constantly. Transfer shredded coconut to mixing bowl of toasted pumpkin seeds.
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