Crunchy Chocolate Almond Coconut Granola Bars

We’ve all said it. Everything in moderation. In fact, it’s my motto. (And mantra when I’m craving… ahem… a 3rd piece of cake!) But, for me and my young kids, moderation does not include processed foods or, for now, candy bars. My oldest is just three and I see no reason why he needs a Snickers. (As tasty as they are.) But that doesn’t mean we don’t indulge!

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My intentions were good when I recently set out to make homemade granola bars. I’d make a big batch with wholesome oats, minimal added sugar, dried fruit and protein rich nuts. But then the shredded coconut caught my eye. And the chocolate chips. Almonds were an option. Mmm. Coconut chocolate chips almonds. Oh my! The deliciousness that is an Almond Joy, my favorite candy bar (and something I haven’t eaten in ages).

And so the course of my cooking shifted. Right there, mid prep. These granola bars had to be made. And while they may not be the uber-healthy snack I’d originally set out to bake, they are a way healthier indulgence than any candy bar. And wholesome, for sure.

Chocolate Almond Coconut Granola Bars 

(loosely adapted from Alton Brown) 

2 c old-fashioned
rolled oats

1 1/2 c slivered almonds

1 1/2 c shredded coconut
(I used sweetened)

1/2 c wheat germ

1/2 c honey

1/4 c dark brown sugar

2 tbsp unsalted butter

2 tsp vanilla

1/4-1/2 tsp
salt

3/4 c chocolate chips

fleur de sel (optional)

1.
Preheat oven to 350 degrees. Butter a 9 x 9″ baking pan or line with
parchment.

2.Spread
oats, almonds, coconut and wheat germ on a baking pan. Place in the oven and
toast for 15 minutes, stirring occasionally.

3. In the meantime, cook honey, brown sugar, butter, vanilla and salt in a
saucepan over medium heat until brown sugar has completely dissolved. (If you
plan to sprinkle fleur de sel on top of the bars, use 1/4 tsp salt, otherwise
use 1/2 tsp.)

4. Once
the oat mixture is done, remove it from the oven and reduce the heat to 300
degrees. Immediately add the oat mixture to the liquid mixture and stir to
combine. Allow it to cool before stirring in the chocolate chips. (If you don’t
have time—or don’t want—to wait, you can stir the chocolate in right away, but
it will get melty. Not a terrible thing.)

5. Spoon mixture into the prepared
baking dish and press down, making sure that it’s evenly distributed. Sprinkle
with fleur de sel. Bake for 25 minutes. Remove from oven and allow to cool
completely before cutting into squares. They will get crunchy overnight. You can
store these in an airtight container for up to a week.

Stacie Billis is a Brooklyn mama of two who believes that having kids will change the way we cook, but not how well we eat. Read more of her family-friendly recipes, tips and techniques at her blog, One Hungry Mama.