This is the most versatile granola bar ever aaaand easy to boot! This recipe is super solid the way it is, but I encourage you to play around with the ingredients. Sub in different nut and seed butters, replace half the oats with puffed rice (thanks Anna), cut down the sweetness and add banana- or apple sauce, use whatever you have in your cupboards!
The Fernie Granola Bar
Easy to make, no bake and versatile!
Makes 12 bars
- ¼ - ⅓ cup maple syrup or local honey
- 1 tsp vanilla
- ½ cup natural unsweetened nut butter (almond, peanut, hazelnut or sunflower)
- 2 Tbsp coconut oil, melted
- ½ tsp sea salt
- 1 cup rolled oats
- ½ cup nuts (almond, pecan, walnut, brazil, hazelnut)
- ¼ cups seeds (sunflower, pumpkin, hemp)
- ½ cup shredded unsweetened coconut
- ¼ cup dried fruit, chopped
- ¼ cup mini chocolate chips (Enjoy Life brand are dairy and soy free)
Melt coconut oil on the stove.
In a large mixing bowl combine the melted coconut oil, sea salt, nut butter, maple syrup, vanilla and mix well.
Roughly chop nuts and seeds.
Add nuts and seeds, granola, coconut, dried fruit and chocolate chips to the mixing bowl and stir until well combined.
Line an 8x8 baking pan with parchment paper, then pour granola bar mixture into the pan.
Fold the sides of extra parchment in and press the mixture into the pan, packing it down evenly and tightly as possible.
Place in the freezer to set for 2 hours.
Lift the parchment paper out of the pan and place on a cutting board. Using a sharp knife cut into 12 bars.
Store in an airtight container or wrap individually in the freezer for 2-4 months – bet they won’t last that long.