Weekday breakfasts tend to be pretty boring around here. Typically, I’m just barely making it out the door on time, and Daren’s often worse than I am. On the weekends, I’m always waking up earlier than I’d like, and then during the week I can’t drag myself out of bed. Frustrating! Anyway, breakfast needs to be something I can grab as I’m running out the door, or better yet, keep at my desk at work. As such, we end up eating a lot of instant oatmeal and cereal bars, which gets old after a while. These granola bars should take care of that – for this week at least! They are anything but boring, took less than 30 minutes to throw together, and yield enough for the 2 of us to eat for an entire work week. You can really taste all the different flavors, and they can easily be tweaked to your personal preferences. That’s my kind of breakfast!
- 2 1/2 cups rolled oats
- 2/3 cup slivered almonds
- 1/2 cup flaked coconut
- 1/3 cup honey
- 4 tbsp. unsalted butter
- 1/4 cup light brown sugar, firmly packed
- 1/4 tsp. almond extract
- 1/4 cup mini chocolate chips or finely chopped chocolate
- 1/2 cup craisins, coarsely chopped
- 2 oz. chocolate, melted, for drizzling (optional)
Preheat the oven to 350°F. Line an 8″ x 8″ baking dish with parchment or waxed paper, leaving an small overhang to help remove the bars from the pan.
In a large bowl, stir together the oats, almonds, and coconuts. Spread out onto a large rimmed baking sheet. Bake for 8-10 minutes, stirring once halfway through, until the mixture is fragrant and the oats and coconut are golden brown. Let cool slightly then return to the bowl.
In a small saucepan, combine the honey, butter, and brown sugar. Cook over medium heat, stirring occasionally, until the butter and sugar are fully melted. Remove from the heat and stir in almond extract.
Pour the honey mixture over the oat mixture and stir to combine. Add in the chocolate and craisins and continue stirring until thoroughly moistened and fully combined. Pour the mixture into the prepared baking sheet, spread to the edges and press down firmly.
Refrigerate the granola bars for at least 2 hours before removing from the pan and cutting into 12 bars. Drizzle with melted chocolate if desired. Store in an airtight container.
Yield: 12 bars
Source: Adapted from Love & Olive Oil