Servings: 18 serving(s)
Prep time: 20 minutes
Total time: 20 minutes
This is a seemingly simple bar that’s full of surprises…If you like a classic granola bar with a little oomph then these double ginger granola bars are your ginger dream.
Double Ginger Granola Bars are a lean and clean oat bar made exclusively for lovers of ginger
This is a seemingly simple bar that’s full of surprises…
If you like a classic granola bar with a little oomph then these double ginger granola bars are your ginger dream. Generous on the candied ginger, this bar has a clean wholesome feel and the sort of texture that keeps you nibbling away until half the pan is gone. The oats in this recipe are toasted which gives the bars a wonderful, well, toasty flavour and deepens the colour of this no-bake treat.
This bar has a great bite thanks to the ginger. If you’re the sort of person who loves to nibble a sliver of candied ginger in lieu of dessert I think you’ll love this recipe.
The recipe is vegan and gluten-free (choose certified GF rolled oats if necessary.) For a richer (non-vegan) flavour replace the coconut oil with butter.
School-friendly option: Replace pecans with toasted sunflower seeds.
(This is a granola bar recipe that was a runner-up in a recipe contest we held a couple of years ago.)
Double Ginger Granola Bars Recipe
From the blog It Doesn’t Taste Like Chicken
Makes 18 generous bars
- 2½ cups rolled oats
- ½ cup pecans, chopped
- ⅓ cup Crosby’s Fancy Molasses
- ¼ cup brown sugar
- ¼ cup coconut oil
- ½ tsp vanilla extract
- ½ tsp powdered ginger
- ¼ tsp Salt
- ½ cup candied ginger, chopped
- 2 Tbsp pecans
- 2 Tbsp candied ginger
- Preheat oven to 350 F.
- Line a 9″ x 9″ baking sheet with parchment paper.
- Spread the oats and pecans on a large baking sheet and bake for 10 minutes, tossing a couple of times. Remove from the oven and place in a large bowl. Stir in chopped ginger.
- In a saucepan over medium heat combine the molasses, brown sugar, coconut oil, vanilla extract, powdered ginger, and salt. Bring to a simmer and cook, stirring constantly about 5 minutes.
- Pour molasses mixture over the oats and toss until the oats are well coated.
- Scrape mixture into prepared pan and press the mixture until firmly packed and smooth on top. (I place a sheet of parchment on top of the bars and then lay an 8”x8” pan on top. Then I press on the smaller pan with as much strength as I can muster.)
- Sprinkle over the topping ingredients and press them into the base.
- Refrigerate for a couple of hours and then cut into 18 bars.
One more thing…
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