Gabe's been on a granola kick lately so I made these bars for him.
I used MCT oil, sucanat sugar, left out the coconut and added another half cup of oats to the mix.
4cupsold-fashioned rolled oats
1.25ozwhole wheat flour(1/4 cup, if measuring)
1/2cupshredded unsweetened coconut
1/3cuppacked brown sugar
Preheat the oven to 325 degrees F. Line a quarter sheet pan with parchment paper.
Place the oats, flour, coconut, brown sugar, chocolate chips, and salt in a large bowl, and toss it all around with a spatula until combined.
In another bowl, whisk together the oil, vanilla, and honey until smooth and combined. Pour this all over the dry ingredients, and toss all the ingredients together until the wet ingredients have evenly coated all of the oats.
Press the granola mixture into the pan, really compacting it well.
Bake the granola rectangle for about 35 minutes, until it’s golden and dry to the touch.
Cool the granola on the baking sheet for at least 10 minutes, then cut into small bars with a really sharp knife.
*I use olive oil, avocado oil, or coconut oil (melt before using), but any neutral oil works. Catherine's recipe uses canola oil.The bars will keep fresh for several weeks if wrapped individually in parchment or wax paper