Abby's Coconut-Oat Granola Bars
Makes 10 bars.
Preheat oven to 375°F. Grease an 8 x 8-inch baking pan.
In a blender, combine dates, water & vanilla; blend until very smooth. Add egg & blend/pulse until combined.
In a medium bowl, mix together dry ingredients. Add date-and-water mixture and maple syrup to dry ingredients; stir until moistened.
Scrape into prepared pan, level the top with a spatula, and bake until firm and lightly browned around the edges, about 25 minutes. Cool completely in the pan, then cut into 10 bars.
Bars keep in an airtight container for about a week, but can be individually wrapped and frozen until ready to eat. Great to add frozen bars to school lunches.
- 1/3 c. chopped pitted dates
- 1/2 c. water
- 1 tsp. vanilla
- 1 large egg
- 1 1/4 c. old-fashioned rolled oats
- 1/2 c. whole wheat flour
- 1/2 tsp. ground cinnamon
- 1/4 tsp. plus 1/8 tsp. baking powder
- 1/8 tsp. salt
- 1 c. shredded unsweetened coconut
- 1/2 c. raw sunflower seeds (or any seed or chopped nut)
- 1/2 c. carob chips (or dark chocolate chips)
- 1/2 c. raisins
- 1/4 c. maple syrup (or raw agave nectar or brown rice syrup)
Preheat oven to 375°F. Grease an 8 x 8-inch baking pan.
In a blender, combine dates, water & vanilla; blend until very smooth. Add egg & blend/pulse until combined.
In a medium bowl, mix together dry ingredients. Add date-and-water mixture and maple syrup to dry ingredients; stir until moistened.
Scrape into prepared pan, level the top with a spatula, and bake until firm and lightly browned around the edges, about 25 minutes. Cool completely in the pan, then cut into 10 bars.
Bars keep in an airtight container for about a week, but can be individually wrapped and frozen until ready to eat. Great to add frozen bars to school lunches.