Crunchy Granola Bars
Granola and granola bars are similar in terms of ingredients, but bars need adhesion, which in this recipe comes from grinding a part of the oats into oat flour. I like to use a mix of coconut & vegetable oil, but you can use olive oil (as they do in the original recipe) or any other oil that you like. Since coconut oil is solid at room temperature, it gives the bars a nice crisp crunch.
Servings Prep Time
16bars 10min
Cook Time Passive Time
45min 1hour
Servings Prep Time
16bars 10min
Cook Time Passive Time
45min 1hour
Ingredients
Instructions
  1. Preheat the oven to 150C (140C fan). Line a 13” x 9” baking tray with parchment paper, such that it extends on two sides. Lightly grease.
  2. Grind ½ cup of the oats to a fine powder in a food processor or grinder.
  3. In a mixing bowl, measure out the oil first. Use the same cup for measuring the maple syrup, that way the syrup is easy to measure and doesn’t stick to the measuring cup. Add the sugar and salt and whisk everything to combine.
  4. Add the rest of the ingredients, and stir everything well until all the dry ingredients are well coated.
  5. Transfer the mixture to the prepared pan, and spread out to the ends in an even layer.
  6. Use a flat spatula or a potato masher to firmly compress the mixture until very compact. This is key.
  7. Place in the preheated oven, and bake for about 45 minutes, until the mixture is deeply golden brown.
  8. Remove from the oven, and let cool for about 5-7 minutes in the tray. Then cut, whilst still warm, in the pan into 16 bars. Let cool to room temperature, which can take about 1 hour.
  9. Using the extended parchment, remove the bars and transfer to chopping board. Using a sharp knife, carefully re-cut the bars following the original cuts.
  10. The bars can be stored at room temperature in an airtight container for up to 1 week.
Recipe Notes

3 steps to perfectly crisp & crunchy bars:

  1. Use proper rolled oats, not the instant variety.
  2. Press down the mixture well before baking. If it’s not packed down well, it will not hold together after baking.
  3. Cut when warm, and re-cut again when cold, along the same lines.
  4. Store in an airtight container.

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