I am always looking for a good granola bar recipe.
I tend to look for ones with minimal ingredients that are filling, delicious and gluten-free.
These granola bars make the perfect snack or breakfast component – they have (wheat-free) rolled oats, healthy fats from the peanut butter, and my healthy sweetener of choice: maple syrup.
These bars were inspired by this recipe. When I read that they were also crumbly, I knew I’d love them. Sometimes I bake just to eat the crumbly bits.
I chopped all of my bars into squares and very happily ate up the crumbly remainders. I immediately wrapped them all in saran wrap so that I:
a) Would stop making return trips to the kitchen for another 1/2 square
They were highly successful, perfect with a cup of tea, and approved by all who crumbled a delicious morsel into their mouth.
- ¼ cup coconut oil
- 2 cups wheat free rolled oats
- 1 cup dried coconut (unsweetened)
- 1 teaspoon cinnamon
- ¼ tsp salt
- ½ cup maple syrup
- 1 cup peanut butter
- 1 teaspoon vanilla
- Preheat oven to 325F. Line a baking sheet with parchment paper or a silpat and spread out the oats – drizzle with melted coconut oil and make sure it’s well coated.
- Toast for about 20 minutes, stirring once.
- Remove from the oven, return to the bowl, and add the coconut, spices, salt and nuts if you like. Stir.
- Turn the oven down to 300F.
- In a small saucepan melt maple and peanut butter over medium high heat until melted together. Stir.
- Remove from heat and mix with the oats.
- Line a pan with parchment. Scrape the granola mixture into the pan and spread in an even layer. Bake until just golden, about 25 minutes.