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
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
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.
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.
