Snacking is my weakness. I’m on the computer all day and I often need something to munch on to stay focused and alert. If I’m going to snack, I might as well eat something satisfying and relatively healthy.
This granola bar has it all– oats, puffed rice cereal, coconut, almonds, and even CHOCOLATE CHIPS! (It kind of reminds me of those chocolate chip Kudos bars I enjoyed as a kid.)
I love chocolate chips in my granola bars. Probably so much that I end up choosing granola bars that should really be labeled as “candy bars.” These coconut almond granola bars are a great alternative to my usual afternoon chocolate bar/cookie/scone pick-me-up.
While you can eat these granola bars as is, you can also crumble them over yogurt or a bowl of berries for added contrast and texture.
Instead of peanut butter, I’ve used almond butter (in case you have kids that attend peanut-free schools.) I really love almonds right now- from almond butter, almond milk, and ground almond meal- I’ve been slowly incorporating them into my cooking and baking. It’s a nice mellow alternative to peanut butter.
Agave syrup, corn syrup, and light brown sugar help to keep these granola bars soft. Don’t worry too much about using corn syrup. The corn syrup you purchase at the market is different from the high fructose corn syrup food manufactures use. High fructose corn syrup is MUCH sweeter than market-bought corn syrup. I add corn syrup because it makes these granola bars a bit softer and chewier by preventing sugar crystalization.
While these granola bars are soft and chewy the first day, they do get crunchier the following days. If you want to keep them soft, store them in an air-tight container with a slice of white bread.
Coconut Almond Granola Bars
Ingredients
1 1/4 cup rolled oats
2 cups crispy rice cereal
1/2 cup sweetened shredded coconut
1/2 cup sliced almonds
2 Tbsp unsalted butter
1 Tbsp agave syrup (or honey)
1/4 cup light corn syrup
3 Tbsp light brown sugar, packed
1/3 cup smooth almond butter, unsalted
3/4 tsp kosher salt
1/2 Tbsp vanilla extract
1/2 cup chocolate chips
Instructions
1. Preheat oven to 325 degrees F. Bake oats for 10-15 minutes until lightly toasted. Set aside and let cool.
2. Lower oven to 300 degrees F. Line a 9×13 inch baking sheet with parchment paper. Set aside.
3. In large bowl combine toasted oats, rice cereal, shredded coconut and sliced almonds. Set aside.
4. In a small sauce pot, combine butter, agave syrup, corn syrup, almond butter, brown sugar and salt. Set over medium heat and stir to combine. Heat until butter has melted and mixture is creamy. Remove from heat and add vanilla extract. Pour mixture over oat mixture. Fold to combine. Once almond butter mixture is thoroughly incorporated, add chocolate chips. Fold until distributed.
5. Transfer to prepared parchment lined baking sheet. Spread mixture out evenly, using a spatula or your hands. Another option- take a similar size baking sheet and press down over mixture to ensure even layer. Don’t press to hard, otherwise granola will be very crunchy and dry.
6. Bake for 10-12 minutes. Allow to cool completely before cutting into individual servings.
*Note: Baked granola bars keep for one week stored in an air-tight container at room temperature.
- 1 1/4 cup rolled oats
- 2 cups crispy rice cereal
- 1/2 cup sweetened shredded coconut
- 1/2 cup sliced almonds
- 2 Tbsp unsalted butter
- 1 Tbsp agave syrup (or honey)
- 1/4 cup light corn syrup
- 3 Tbsp light brown sugar, packed
- 1/3 cup smooth almond butter, unsalted
- 3/4 tsp kosher salt
- 1/2 Tbsp vanilla extract
- 1/2 cup chocolate chips
- Preheat oven to 325 degrees F. Bake oats for 10-15 minutes until lightly toasted. Set aside and let cool.
- Lower oven to 300 degrees F. Line a 9×13 inch baking sheet with parchment paper. Set aside.
- In large bowl combine toasted oats, rice cereal, shredded coconut and sliced almonds. Set aside.
- In a small sauce pot, combine butter, agave syrup, corn syrup, almond butter, brown sugar and salt. Set over medium heat and stir to combine. Heat until butter has melted and mixture is creamy. Remove from heat and add vanilla extract. Pour mixture over oat mixture. Fold to combine. Once almond butter mixture is thoroughly incorporated, add chocolate chips. Fold until distributed.
- Transfer to prepared parchment lined baking sheet. Spread mixture out evenly, using a spatula or your hands. Another option- take a similar size baking sheet and press down over mixture to ensure even layer. Don’t press to hard, otherwise granola will be very crunchy and dry.
- Bake for 10-12 minutes. Allow to cool completely before cutting into individual servings.
- *Baked granola bars keep for one week stored in an air-tight container at room temperature.
