last granola bars couldn't be beat, but I think I've since changed my mind. When I asked for granola bar recommendations, my friend Kacey suggested Mocha Coconut, based on a drink at Starbucks. Though I haven't tried the Starbucks variation, I was immediately intrigued by the flavor combination and set about making these.
Kacey approved, saying they reminded her of some of our favorite cocoa oatmeal no-bake cookies that her mom used to make for us in college (aka my non-baking days ;)). Ryan approved, cutting a chunk larger than the palm of his hand then proclaiming "what? It's a GRANOLA BAR!", when I looked in awe at the piece in his hand. Dan approved, polishing off several after two brats and a Ted Drewes concrete. I approved, so much so that I made a new batch when the first was finished!
I think you've figured out that yes, these went over well! I'm still convinced that coconut oil is the key to the perfect texture in these, but I'm going to experiment with some other variations and see what I find out...because I know coconut oil isn't something most people have on hand. I'll report back with results! My other note on these was that the coffee flavor didn't come through as strongly as I had hoped, the chocolate was the dominant flavor. Next time I'll either up the coffee or eliminate it, depending on what flavor I'm going for.
One Year Ago: Oatmeal Butterscotch Cookies
Mocha Coconut Granola Bars
-2 1/2 cups old-fashioned oats
-1 cup whole wheat flour
-1/4 cup brown sugar
-1/2 cup shredded sweetened coconut
-3/4 cup chocolate chips
-2 tbsp cocoa powder
-2 tsp instant coffee powder
-1/2 tsp salt
-1 whole egg, beaten
-2 tsp vanilla extract
-1/2 cup coconut oil
-1/2 cup honey
1. Preheat oven to 350F. Line a 9 x 13 pan with aluminum foil and spray with cooking spray. Set aside.
2. In a large bowl, mix oats through salt. Stir in the wet ingredients (egg through honey) and mix well to combine.
3. Pour mixture into prepared pan, spreading evenly with a spatula. Bake for 15 minutes and remove from oven. Allow bars to cool before slicing. Store in the refrigerator, closed in an airtight container.
This post is linked to Eat at Home.