One thing that I wanted to make sure of with our recent road trip is that we would have delicious and healthy snacks to take along. It’s so easy for me to get sucked into convenience store food, and once I start a vacation eating poorly it pretty much means the rest of the trip will follow suit. This trip I made this incredible crack snack mix and then dove into the most recent issue of Cooking Light for some sweet inspiration.
I decided to go for it with these Chewy Coconut Granola Bars, and I’m SO glad I did! The only changes I made were using oat flour (grind oatmeal in a food processor til it forms a flour) in lieu of the all purpose and whole wheat flours, and using dried cranberries instead of mixed tropical fruit (it was what I had on hand). The result were indulgently rich and chewy bars that we could have after lunches or eat instead of a convenience store candy bar. Delicious!
These are definitely something I’ll make again!
I am all about coconut these days.
So I have a (prob silly) question. I’ve been experimenting lately with oat flour and find that my muffins, breads etc. end up more crumbly than if I use whole wheat/APF. Did this happen with these bars? Thanks so much!
it didn’t, although i can’t speak to how they would have turned out if i had used whole wheat/all purpose. they were still chewy and delicious!
I love a good granola bar recipe! Yum!
I love making healthy snacks at home, too. I have had a hard time with granola bars though because mine usually don’t stay in bar form. They end up becoming a delicious crumbly granola. While great with yogurt for a snack, not so great on the road all over the floor of my car. It looks like these stayed together pretty well. I’ll have to check them out.
I love making oat flour too, nice substitution!! Yours look so thick and chewy 🙂
We are going camping next weekend, these will definitely be coming with us!!!
I saw this recipe in the mag and cut it out! These look awesome!