Servings: 16 serving(s)
Prep time: 15 minutes
Total time: 20 minutes
Cooking time: 5 minutes
This is the first winter of my adult life that the size of the snowbanks matches those of my childhood memories.
It’s magical, in a storybook illustration sort of way, although it isn’t 100% jolly. Snow forts, skiing, snowshoeing and sliding aside, an overly snowy winter is exhausting.
There is a silver lining (buried under 315 cm of snow): blizzards and snowbanks make the cosy smell of homemade baking all the more enticing.
To beat the cold and snow I have been cooking extra hearty food and sweet treats loaded with energy to fuel all of our shovelling. This recipe is a recent favourite — a wholesome and nutritious granola bar topped with a wafer-thin coat of chocolate to make them extra appealing for my kids.
It’s a shame these Coconut Cranberry Granola Bars aren’t school friendly (because of the nut butter), but they are nutritious. With lots of fibre, protein, calcium and more, they make for a great afterschool snack and even better picnic food. And they’re gluten-free, if that’s important to you.
Chewy Coconut Cranberry Granola Bar Recipe
Adapted from Ambitious Kitchen
- 2 cups rolled oats*, pulsed in the food processor a few times
- 3/4 cup unsweetened coconut flakes
- ½ cup sunflower seeds
- ½ cup pumpkin seeds
- 1 Tbsp. ground flax
- 1/2 cup dried cranberries, coarsely chopped
- 1/2 cup Crosby’s Fancy Molasses
- 1/2 cup creamy natural peanut butter or almond butter
- 2 teaspoons coconut oil
- 1 teaspoon vanilla
- ½ cup chocolate chips to melt and spread on top (optional)
- Line a 9-inch square pan with parchment paper.
- In a large bowl combine oats, coconut, sunflower seeds, pumpkin seeds, flax and dried cranberries.
- In a medium saucepan over medium low heat, combine the molasses and peanut butter (or almond butter). Bring just to a simmer and remove from heat. Stir in vanilla and coconut oil.
- Pour molasses mixture over oats-seed mixture and stir until well combined.
- Scrape mixture into prepared pan, spread it evenly and press into pan as firmly as possible.
- Melt chocolate and spread on top. Refrigerate until firm.
- Cut into 16 bars. Store in a cool place.
*Choose oats labeled gluten free to avoid gluten cross contamination common in most rolled oats.
Nutritional profile per bar (recipe makes 16 bars):
|Saturated Fat (g)||4.|