Folks, it’s Friday. Thank goodness! Life has literally be all over the place lately- from Toronto last week, to Providence the week before that, and DC the week before that! And though I have one more weekend of travel left, there’s absolutely no work involved. I’m headed to Philly for my best friend’s bridal shower and bachelorette weekend. I’m so looking forward to catching up with old friends, celebrating our bride to be, and just taking a general breather on life. Once I get back I have no travel planned until July! That means lots of quality time at home enjoying summer city. I’m looking forward to exploring new neighborhoods, dining al fresco, and hosting dinner parties on our patio.
In the mean time, I’m doing my best to get back on a regular eating schedule. I don’t make the greatest food choices when I’m on the road, so my few days at home this week have been all about fresh ingredients, clean eating, and healthy snacking. Instead of indulging my sweet tooth with cookies or candy in the afternoon, I’ve been enjoying these homemade granola bars. I’ve shared a version of granola bars on CC before, but the recipe I’m sharing today has quickly become my fave. This version is not baked, which makes for an insanely chewy- not crunchy- granola bar. It also uses coconut oil instead of butter for the binder, so it’s not only vegan but a bit better for you. Lastly, there’s also a nice dose of salt, which provides the perfect balance against the sweet honey. Suffice it to say, these little guys have kept me completely satisfied all week long. I foresee many version of these bars in the weeks to come.
And with that, I hope you have a wonderful weekend! xx
Double Coconut Granola Bars adapted from Iowa Girl Eats
Treat this recipe like a canvas- feel free to use whatever nuts, dried fruit, and liquid sweeteners you like.
- 1 cup rolled oats
- 1 cup whole almonds
- 3/4 cup slivered almonds
- 1/3 cup ground flax seed
- 1 cup coconut
- 1 cup raisins
- 1/4 cup coconut oil
- 1/3 cup honey
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
Line at 8×8 pan with parchment paper and set aside.
Place the oats and almonds into a food processor fitted with a steel blade. Process until finely puréed, but be careful not to let it run too long or it will turn to nut butter. Place the puréed ingredients in a large bowl. Add in the remaining dry ingredients.
Set a small sauce pan to medium heat. Place the coconut oil, honey, and vanilla in the pan and heat until it begins to foam. Once it’s foaming, cook for an additional 15 seconds. Remove the mixture from the heat. Pour it into the dry ingredients and stir well until every ingredient is coats.
Pour the mixture into the pan and press until flat. Chill in the fridge overnight. Cut into bars and serve immediately or store wrapped in wax paper or ziploc bags. Bars will last up to one week in fridge.