Crunchy Chocolate Almond Coconut Granola Bars
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 385.3
- Total Fat: 20.8 g
- Cholesterol: 6.2 mg
- Sodium: 123.4 mg
- Total Carbs: 59.5 g
- Dietary Fiber: 8.1 g
- Protein: 8.3 g
View full nutritional breakdown of Crunchy Chocolate Almond Coconut Granola Bars calories by ingredient
Number of Servings: 10
Ingredients
-
2 cups rolled oats
1 1/2 cups slivered almonds
1 1/2 cups shredded coconut
1/2 cup wheat germ
1/2 cup honey
1/4 cup brown sugar
2 tbsp butter
2 tsp vanilla extract
1/2 tsp salt
2/3 cup semi-sweet chocolate chips
Directions
1. Preheat oven to 350 degrees. Butter a 9 x 9″ baking pan or line with parchment.
2. Spread oats, almonds, coconut and wheat germ on a baking pan. Place in the oven and toast for 15 minutes, stirring occasionally.
3. In the meantime, cook honey, brown sugar, butter, vanilla and salt in a saucepan over medium heat until brown sugar has completely dissolved. (If you plan to sprinkle fleur de sel on top of the bars, use 1/4 tsp salt, otherwise use 1/2 tsp.)
4. Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees. Immediately add the oat mixture to the liquid mixture and stir to combine. Allow it to cool before stirring in the chocolate chips. (If you don’t have time—or don’t want—to wait, you can stir the chocolate in right away, but it will get melty. Not a terrible thing.) Spoon mixture into the prepared baking dish and press down, making sure that it’s evenly distributed. Sprinkle with fleur de sel. Bake for 25 minutes. Remove from oven and allow to cool completely before cutting into squares. They will get crunchy overnight. You can store these in an airtight container for up to a week.
Number of Servings: 10
Recipe submitted by SparkPeople user KATEINDENVER.
2. Spread oats, almonds, coconut and wheat germ on a baking pan. Place in the oven and toast for 15 minutes, stirring occasionally.
3. In the meantime, cook honey, brown sugar, butter, vanilla and salt in a saucepan over medium heat until brown sugar has completely dissolved. (If you plan to sprinkle fleur de sel on top of the bars, use 1/4 tsp salt, otherwise use 1/2 tsp.)
4. Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees. Immediately add the oat mixture to the liquid mixture and stir to combine. Allow it to cool before stirring in the chocolate chips. (If you don’t have time—or don’t want—to wait, you can stir the chocolate in right away, but it will get melty. Not a terrible thing.) Spoon mixture into the prepared baking dish and press down, making sure that it’s evenly distributed. Sprinkle with fleur de sel. Bake for 25 minutes. Remove from oven and allow to cool completely before cutting into squares. They will get crunchy overnight. You can store these in an airtight container for up to a week.
Number of Servings: 10
Recipe submitted by SparkPeople user KATEINDENVER.