Recipe courtesy of Mary Molina
Lola Granola Bars
- Level: Easy
- Yield: about 10 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 279
- Total Fat
- 11
- Saturated Fat
- 4
- Carbohydrates
- 40
- Dietary Fiber
- 6
- Sugar
- 16
- Protein
- 7
- Cholesterol
- 0
- Sodium
- 4
- Total: 50 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 25 min
Ingredients
Cooking spray
2 cups oats
1/3 cup sunflower seeds
1/4 cup whole raw almonds, skin on
1/4 cup unsweetened shredded coconut
1/4 cup flax seed meal
1/4 teaspoon ground cinnamon
1/2 cup honey
2 tablespoons coconut oil
1/4 teaspoon vanilla extract
1/4 cup dried cranberries
Directions
- Preheat the oven to 350 degrees F. Line a 7- by 11-inch baking pan with parchment paper and spray with cooking spray.
- In a bowl, stir the oats, sunflower seeds, almonds, coconut, flax seed meal and cinnamon. Transfer to a dry sheet tray and toast in the oven for 15 minutes. Transfer to a bowl.
- While dry ingredients toast, in a medium pot, add the honey, coconut oil and vanilla. Bring to a boil over medium heat and cook until the honey turns a copper color, 12 to 15 minutes.
- Pour the honey into the dry ingredients and mix until well coated with the honey mixture.
- Pour onto the prepared baking pan. Pack down the ingredients. Bake for about 10 minutes; the middle may seem slightly sticky but it will cool nicely. Let cool in the refrigerator for 1 hour. Flip over, take off the parchment and cut into rectangles. Serve.
- For other flavors, make the following substitutions to the recipe above: Ruby (Cranberry): Omit the almonds and add an additional 1/4 cup dried cranberries. Nathan (Blueberry/Almond): Substitute the cranberries with dried blueberries. Enzo: (Cashew/Almond): Omit the cranberries and add 1/4 cup cashews to the dry ingredients. Ellie (Cashew/Date): Substitute the almonds with cashews and substitute the cranberries with dried dates.