In the past, I’ve bought granola bars only to get them home, try them and think ‘I can do better.’ Most store bought granola bars are packed with high fructose corn syrup, loads of preservatives and a bunch of stuff I can’t even pronounce.
I found lots of recipes online that used butter and I decided I’d play around with coconut oil and see what happened.
You all, THESE happened. They are so good. The coconut oil gives just a hint of coconutty deliciousness, and paired with the almond butter and chocolate? Heavenly.
Sure, these aren’t the lowest calorie granola bars you’ll run across, but they are chock full of healthy fats and grains. Plus, you know exactly what you’re eating – a huge positive, in my opinion.
Make a double batch and store them in the fridge. Pack some in lunchboxes, take them along on a hike, have one to satisfy a midafternoon snack attack – you’ll cover all your bases – salty, sweet, crunchy and chewy. Win!
2 tablespoons coconut oil
1/2 cup unsalted almond butter
1/4 cup honey
1 cup rolled oats
l/4 cup ground flax seeds
1/2 cup crisp brown rice cereal
1/4 cup semisweet chocolate chips
Step by Step:
1. Melt coconut oil, almond butter and honey in a heavy saucepan over medium high heat.
2. Turn off heat and add remaining ingredients.
3. Fold together making sure to coat all dry ingredients.
4. Press into a wax paper lined sheet pan, refridgerate till firm.
5. Cut into 16 pieces with a pizza cutter and store in the fridge between waxed paper.
WW PP 4; Calories 129; Total Fat 8.1g; Saturated Fat 2.6g; Trans Fat 0.0g; Cholesterol 0mg; Sodium 2mg; Total Carbohydrates 13.3g; Dietary Fiber 2.4g; Sugars 6.9g; Protein 2.4g