Homemade Granola Bars

These are a terrific snack - the teenager gives two thumbs up.

3 1/2 C. Granola (see below for our delicious homemade version)
1/2 C. chopped macadamia nuts
1/4 C. organic light corn syrup (we like Wholesome Sweeteners brand) or simple syrup
2 Tbl. maple syrup
1/2 tsp. salt
1/4 tsp. Tahitian Vanilla extract
1/8 tsp. almond extract

Line an 8x8 pan with parchment or wax paper, up and over the sides, to make removal easy.

Combine granola with chopped macadamias in a large bowl.  Combine the remaining ingredients in a small saucepan. Stir over medium heat until the mixture foams, and cook another 10 seconds.  Immediately pour over the dry mixture and stir thoroughly.

 

Scoop mixture into prepared pan, and press firmly with greased hands or a piece of wax paper.

Cover and place in refrigerator for a few hours to firm.

Cut into bars, using a sharp knife.  Wrap individually in parchment paper.   May be stored at room temperature in an airtight container for up to a week. 

Granola

This is amazing granola - and so simple to make.

3 C. old-fashioned rolled oats - we like Bob's Red Mill Organic
2/3 C. shredded unsweetened coconut
1/2 C. wheat germ
2/3 C. sliced blanched almonds
1/4 tsp. salt
1/4  C. organic light corn syrup or simple syrup
1 Tbl. pure maple syrup
1/2 C unrefined virgin coconut oil (may substitute organic canola or safflower oil)
1 1/4 tsp. high-quality vanilla extract (we love Nielsen-Massey Tahitian Vanilla)
 
Preheat oven to 300 degrees. Generously grease a 10x15 inch jellyroll pan, using oil rather than butter or shortening. 

Combine dry ingredients in a bowl and set aside.

In a small saucepan, combine corn syrup, maple syrup, coconut oil and vanilla extract; warm over medium heat while stirring constantly.  Once the mixture foams, remove from heat and immediately add to the dry ingredients. 

 Mix thoroughly, and spread in the prepared jellyroll pan. 


Bake 30-40 minutes, stirring thoroughly every 10 minutes.  Granola is done when very lightly browned; careful not to overcook!

Let cool, and store in an airtight container.  Delicious as a snack, cereal, over yogurt (personal favorite!) or as the base for incredible homemade granola bars.