Banana Berry Granola Bars With Toasted Coconut
 
Prep time
Total time
 
Dried bananas, blueberries, and toasted coconut give these granola bars a delicious blueberry muffin flavor. They make a great breakfast! [vegan & gluten-free]
Author:
Recipe type: Snack
Serves: 10-12 bars
Ingredients
  • 1¼ cups oats (certified GF if necessary)
  • 1¼ cups rice cereal
  • ¼ t. salt
  • ½ t. ground cinnamon
  • ½ cup sliced almonds, chopped
  • ¼ cup toasted coconut chips, chopped
  • ⅓ cup freeze-dried bananas, chopped
  • ⅓ cup dried wild blueberries
  • ⅔ cup brown rice syrup
  • ½ cup natural almond butter (unsalted and unsweetened)
  • 1 t. vanilla extract
Instructions
  1. Line a 9 x 9" baking pan with parchment or wax paper.
  2. In a large bowl, combine the dry ingredients.
  3. In a saucepan over medium heat, or in a microwave-safe bowl heated in 30-second increments, heat the brown rice syrup and the almond butter until liquefied and smooth. Add the vanilla extract and stir well.
  4. Pour the liquid over the dry ingredients and stir until completely combined. It should be difficult to stir.
  5. Transfer mixture to the lined pan and spread evenly. Cover top with a sheet of wax paper and press down firmly with your hands. Use the side of a can to roll and press all the way to the edges of the pan. The firmer you press, the more likely your bars will stay together.
  6. Place pan into the freezer for 10-15 minutes to firm.
  7. Remove pan from freezer, lift parchment paper and bars out of pan, and transfer to a cutting board. Using a large, sharp knife or a pizza cutter, cut granola square into 10-12 bars, depending on how large you want them.
  8. Eat right away, or transfer to an air-tight container and keep in the fridge to stay firm, or leave at room temperature for a softer bar.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2015/04/11/banana-berry-granola-bars-with-toasted-coconut/