Granola Bars with Dried Figs, Cherries and Coconut

Inspired by Minimalist Baker's post on Granola Bars, I realized I had saved another recipe for granola bars from In Praise of Leftovers on my computer from 2010 that was strikingly similar. This one was based on a recipe from Eating Well but I had never gotten around to making them until I saw MB's lovely photos which finally inspired me to try these wonderful no-bake granola bars.

The beauty of these granola or 'power' bars is that they are so easy to make and are endlessly adaptable.  I had everything I needed on hand last weekend when I made these - old-fashioned oats, peanut butter, honey and agave nectar, dried figs, dried cherries, sliced almonds, sesame seeds and unsweetened coconut. 

I doubled the recipe and am glad I did!  They are the most delicious granola bar I've ever had - just right for a quick on-the-run breakfast or snack.  I will definitely be making these again.

Fig, Cherry and Coconut Granola Bars

Adapted from In Praise of Leftovers and Eating Well

Printable Recipe

I advise doubling this recipe and using a non-stick 9x13" baking pan!

1 cup old-fashioned rolled oats
1/4 cup sliced almonds
1/4 cup sesame seeds or other seeds of choice such as flax or sunflower
1 cup unsweetened whole-grain puffed cereal (like Kashi) - I used an almond granola cereal
1/2 cup dried cherries, chopped
1/2 cup dried figs, chopped

1/2 cup unsweetened coconut

1/4 cup creamy peanut butter such as Skippy Natural
1/4 cup turbinado or brown sugar - I used light brown sugar
1/4 cup honey - I used half honey and half agave nectar
1/2 teaspoon vanilla
1/8 teaspoon salt

Cut to fit and place a piece of parchment on the bottom of an 8" metal baking pan (or 9x13 pan if doubling recipe), leaving 2 ends a little longer for ease of lifting out of pan

Preheat oven to 350.

Spread oats, almonds, sesame seeds and coconut on a large, rimmed baking sheet and toast until everything is lightly browned and fragrant, 8-10 minutes. Transfer to a large bowl. Add cereal, and dried fruits and toss to combine.

Combine peanut butter, brown sugar, honey and/or nectar, vanilla, and salt in small saucepan. Heat over medium-low, stirring frequently, until the mixture bubbles slightly, 2-5 minutes.

Immediately pour the peanut butter mixture over the dry ingredients and mix with a spoon until no dry spots remain. Transfer to the prepared pan. Lightly oil your hands and press the mixture down firmly to make an even layer.  I also used the flat side of a large spatula to even press the mixture into the pan.

Refrigerate until firm, about 30-45 minutes. Remove slab of bars and cut into even strips and then bars.  Mine were about 1-1/2" x 2-1/2" and yielded about 32 bars with the doubled recipe.

Melissa's Granola

The book 'Artisan Bread in 5 Minutes a Day' is a book I will always be thankful for discovering.I would never be making bread as regularly as I do now without it. The recipe for Granola is included in a recipe for Granola Bread.

Rolled Oats, Pecans, Unsweetened coconut, Sesame Seed, Pure Maple Syrup, Canola Oil, Honey and Vanilla, all of which are combined together and baked for 30 minutes. The possibilities here are as endless as your taste buds! 

After it's baked and cooled, add your favorite dried fruits. Make mine tart and delicious Midwest Montmorency cherries!

Served as a breakfast cereal with milk or sprinkled over yogurt - it is delicious!

Aunt Melissa's Granola

Adapted from Artisan Bread in Five Minutes a Day

Printable Recipe

1/3 cup honey (I try to use local honey, if possible)
1/4 cup pure maple syrup
1/3 cup canola oil
2 tablespoons water
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
4 cups rolled oats
1/4 cup sesame seeds
1/2 cup raw sunflower seeds, pepita seeds or seeds of your choice
3/4 cup chopped nuts of your choice, I like almonds or pecans
3/4 cup shredded unsweetened coconut
1 cup dried cherries, or any dried fruit that you like, such as dates, figs, apricots*

*The dried fruit is optional.  Sometimes I leave out the dried fruit and just add fresh fruit when eating the granola with milk or yogurt.

Preheat oven to 350°

Combine the honey, maple syrup, oil, water and vanilla, set aside.

Toss together all of the dry ingredients. (leave the dried fruit, if using, out until after the granola is baked)


Add the honey mixture and toss with a spoon until the oats are well covered.

Spread the granola over the rimmed baking sheets a thin layer.

Bake for 25-30 minutes. After 10 minutes toss the granola with a spoon and rotate the trays from top to bottom so they both bake evenly. Watch carefully toward the end as it starts to turn brown so it doesn’t over bake. It should be a deep, golden brown when finished.

Allow the granola to cool on cooling rack and then put in a large bowl and add the dried fruit, if using.  Cover and Store. Keeps several weeks.