So the granola bar experiment I did a few weeks ago had very good results. My little nutty creations were quite well received by the critics.
Ever since then I've wanted to try some different flavor combos. [Plus I now have this giant hulking bag of rolled oats in my cupboard that I need to use up.]
For attempt number two, I used almonds, coconut, dried mango and ginger, plus the usual rolled oats.
|ready to be smushed|
Mango Coconut Ginger Granola Bars
2 cups old fashioned rolled oats
1.5 c unsalted almonds [toasted or raw]
1 cup unsweetened coconut
1/2 c dried mango [apricots would work if you can't find mango]
1/2 tsp ground ginger
1/2 c honey
1/4 c brown sugar
3 T butter [salted]
1/4 tsp salt
1. Spread the oats on a cookie sheet and toast in the oven for about 10 minutes at 300 degrees, stirring often.
2. Repeat with the coconut [and almonds if you bought raw ones], being careful that they don't burn.
3. In a food processor, give the nuts and coconut a few pulses to break them up into smaller pieces. Then pulse 3/4 c of the oats until they are finely ground.
4. Use a knife to slice the mango or apricot into small bite sized pieces.
5. Mix both oats, the almonds, fruit, coconut and ginger in a large bowl.
6. In a small saucepan, cook the honey, butter, brown sugar and salt over medium heat until it bubbles. Let it bubble for about a minute and remove from heat.
7. Spray an 8"x8" baking pan with cooking spray and line it with parchment paper.
8. Pour the honey mixture over dry mixture in bowl. Toss well until everything's coated.
9. Turn the mixture out into the pan. Put a plastic baggy over your hand and push the granola down into the pan until it's well packed.
10. Bake at 300 degrees for 25-30 minutes until golden brown. Let cool for a few hours then slice into bars. Wrap in wax paper or store in an airtight container.