Ingredients
- 6 tablespoons (3oz/85g) butter, melted
- 1/3 cup (4oz/115g) honey
- 2 tablespoons maple syrup
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 3 cups (9oz/255g) rolled oats
- 1/4 teaspoon salt
- 1/2 cup (1 ½oz/43g) coconut, shredded and unsweetened
- 1/2 cup (2 ½oz/71g) dried cranberries, or raisins
- 1/2 cup (2 ½oz/71g) almonds, chopped
- 1 1/2 cup bittersweet chocolate, melted
Directions
- Pre-heat your oven to 350°F (180°C), then line a 9 x 12 inch baking tray with parchment, set aside.
- In a medium saucepan over medium-low heat, combine the butter, honey, maple syrup, brown sugar, and cinnamon.
- Allow to simmer until the sugar has dissolved and a dark syrup has formed.
- Remove from the heat and fold in the oats, salt, coconut, dried cranberries and almonds. Using a spatula, continue to fold everything together until evenly coated in the syrup.
- Transfer the oat mixture to the prepared baking tray and press down using your spatula into one evenly packed layer.
- Bake the granola bars for 25-30 minutes, until golden brown and toasted on top.
- Remove from the oven and allow to cool to room temperature before lifting the whole sheet out of the tray.
- Cut them in 1 1/2 x 4 inch bars. This will yield 18.
- Dip the bottom half of each bar in melted chocolate then allow to set, chocolate side up, on a rack. If your bars do not set up after 30 minutes to an hour, place them in the fridge until the chocolate has hardened.
- Once the chocolate has set, use the additional melted chocolate to drizzle over the top for garnish. Once the chocolate drizzle has set, enjoy!
- Cover and store the granola bars in an airtight container at room temperature for up to 2 weeks. They can also be kept in the freezer for longer.
Nutrition Facts
Serving Size: 1 bar; Calories: 199; Fat 13g 20%; Saturated Fat 8g 50%; Polyunsaturated Fat 1g; Monounsaturated Fat 3g; Cholesterol 10mg 3%; Sodium 60mg 3%; Carbohydrates 21g 7%;
Fiber 3g 13%; Sugar 10g 11%; Protein 2g 4%
By Gemma Stafford Servings: 18 Prep: 25m Cook: 25m