back-to-school bars

back-to-school-bars.jpg

One of the best things about making your own granola bars is not only how easy they are, but that you can change up the flavors easily based on what you have in your pantry. We love the combination of dried apricots and coconut along with a hint of vanilla but anything really goes in these bars. You can also add 1/4 cup chopped almonds to the oats when you toast them for a bit more crunch (if you do, reduce the amount of dried apricots to 1/4 cup to keep the dry/wet ratio the same). They’re a great snack as is, or packed up in a lunch box.

  • Cooking spray, for greasing
  • 2 cups old-fashioned oats
  • 1/2 cup shredded coconut
  • 2 tablespoons chia seeds
  • 1/2 teaspoon kosher salt
  • 2 tablespoons coconut oil
  • 1/2 cup honey
  • 1 teaspoon vanilla
  • 1/2 cup dried apricots, chopped
  1. Preheat oven to 350°F. Lightly grease a loaf pan and line with parchment paper so it hangs over short edges by about 1 inch (this will allow you lift it out and remove it easily from pan). Set aside.
  2. On a baking sheet, combine oats, coconut, and almonds (if using, see headnote) and toss to combine. Bake for 10-12 minutes, stirring occasionally, until lightly golden brown. Transfer to a large bowl and stir in chia seeds and salt.
  3. Reduce oven temperature to 300°F.
  4. In a sauce pan, add coconut oil, honey, and vanilla over medium heat and cook until coconut oil is melted. Pour over oat mixture and stir to combine, making sure all of oat mixture is completely coated. Stir in apricots to oat mixture. Transfer mixture to prepared loaf pan and bake for 30-40 minutes until lightly golden brown around edges. Allow to cool to room temperature, at least 1 hour. Cover and transfer pan to refrigerator and allow bars to chill for about 1 hour before cutting (bars are a little crumbly and cut better when they’re cold). Keep bars covered in refrigerator for up to 1 week.

Makes 8 bars.


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