I’m always looking for a way to trick my husband into eating breakfast. He’s just not hungry in the mornings, but about mid-morning, he’s ready for a snack. Occasionally I’ll make muffins, but when I saw this recipe for granola bars, I knew it was worth a shot. Success! He’s been taking them to work, eating them, and liking them! What’s not to like?
They’re basically a cookie for breakfast. As soon as these came out of the oven, I started thinking of how I would tweak the recipe next time…not that the recipe isn’t great, but I love to tweak. These bars use a plain granola with mixed dried fruit and shredded coconut. But what about adding some cinnamon and using dried apples instead? Or substituting chocolate or butterscotch chips for the coconut? Or using dried cherries and toasted walnuts? The possibilities are endless!
Chewy Coconut-Granola Bars
- Cooking spray
- 2 teaspoons all-purpose flour
- 2/3 cup all-purpose flour
- 1/3 cup whole-wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups packed brown sugar
- 1/4 cup vegetable oil
- 2 tablespoons fat-free milk
- 2 large eggs
- 1 1/2 cups low-fat granola without raisins
- 3/4 cup chopped dried mixed fruit
- 1/2 cup flaked sweetened coconut
Preheat oven to 350Â°F.
Coat a 13×9-inch baking pan with cooking spray; dust with 2 teaspoons all-purpose flour. Lightly spoon 2/3 cup all-purpose flour and whole-wheat flour into dry measuring cups; level with a knife. Combine flours, baking powder, and salt in a bowl; stir with a whisk. Combine sugar, oil, milk, and eggs in a large bowl; beat at high speed of a mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in granola and fruit. Spoon into prepared pan. Sprinkle with coconut. Bake for 20 minutes or until golden. Cool on a wire rack.
Makes 20 bars.
Source: Cooking Light magazine.