RECIPE

Baked Fully-Loaded Granola Bars

Recipe Created For Rectangular Roaster

Main Course

Rice & Grains

Cook Time

Over 2 hours

Serving Size

Cook Mode

INGREDIENTS

1 cup (250 ml) quick cooking oats
1 cup (250 ml) old fashioned oats
½ cup (125 ml) unsweetened shredded coconut
1 cup (250 ml) coarsely chopped raw almonds
1 cup (250 ml) coarsely chopped raw cashews
1 cup (250 ml) puffed rice cereal
1 cup (250 ml) dried fruit (such as strawberries, cranberries, mango, apricots), diced if large
½ cup (125 ml) mixed seeds (such as sesame, sunflower, pumpkin, chia, flax)
2 tsp (10 ml) ground cinnamon
½ tsp (2.5 ml) salt
½ cup (125 ml) honey, maple syrup or date syrup
1/3 cup (75 ml) brown sugar
¼ cup (60 ml) melted coconut oil
1 tsp (5 ml) vanilla
1 egg white
1 cup (250 ml) chopped chocolate or chocolate chips (dark, milk or white)
½ cup (125 ml) strawberry or raspberry jam

Looking for a healthy snack to feed the whole family! Our Baked Fully-Loaded Granola Bars is the recipe for you, offering a healthy alternative to snacktime. This recipe is a great way to bring the inner baker out of you, combining oats, coconut, and nuts for a well-balanced and delicious granola bar.

Our Rectangular Roaster is the ideal piece of cookware for this recipe, baking the granola mixture to perfection and exposing it to a consistent heat source. The end result is golden and firm oat and coconut mixture that is ready to be sliced up. Pick between your favourite dried fruit, including apricots, strawberries, mango, and get baking! The fruit balances the crunch granola bar, offering a softer texture.

Our Baked Fully-Loaded Granola Bars are a great way to start any day, and can easily be packed up for tomorrow’s lunch. This recipe serves up to 15 nutritious granola bars at a time, making it particularly convenient when entertaining friends and family, or when meal prepping. Here are all the ingredients you’ll need and the steps to follow before you start baking!

INGREDIENTS

1 cup (250 ml) quick cooking oats
1 cup (250 ml) old fashioned oats
½ cup (125 ml) unsweetened shredded coconut
1 cup (250 ml) coarsely chopped raw almonds
1 cup (250 ml) coarsely chopped raw cashews
1 cup (250 ml) puffed rice cereal
1 cup (250 ml) dried fruit (such as strawberries, cranberries, mango, apricots), diced if large
½ cup (125 ml) mixed seeds (such as sesame, sunflower, pumpkin, chia, flax)
2 tsp (10 ml) ground cinnamon
½ tsp (2.5 ml) salt
½ cup (125 ml) honey, maple syrup or date syrup
1/3 cup (75 ml) brown sugar
¼ cup (60 ml) melted coconut oil
1 tsp (5 ml) vanilla
1 egg white
1 cup (250 ml) chopped chocolate or chocolate chips (dark, milk or white)
½ cup (125 ml) strawberry or raspberry jam

EQUIPMENT

INSTRUCTIONS

Preheat the oven to 350°F (180°C).

On a baking sheet, combine the oats, coconut and nuts.

Toast in the oven until lightly golden and fragrant, about 12 minutes, stirring once during cooking.

Transfer to a large bowl and add the cereal, dried fruit, seeds, cinnamon and salt.

Reduce the oven to 300°F (150°C).

In a small pot, gently simmer the honey and brown sugar for 2 minutes. Off the heat, stir in the coconut oil.

Pour the hot mixture over the dry ingredients. Add the vanilla and egg white. Toss very well to completely coat the dry ingredients. Let cool slightly before stirring in the chocolate.

Line a Rectangular Roaster with parchment paper, letting it hang over all four sides.

Spread ¾ of the oat mixture into the Roaster, pressing down very firmly into an even layer. Top with dollops of the jam. Crumble the remaining oat mixture over top, pressing down lightly to adhere.

Bake for 40 minutes or until golden and firm.

Let cool completely before removing from the Roaster and slicing into bars. Can be individually wrapped and frozen.