Foodie Fridays makes a comeback with the best granola bars
These are a staple at our house, introduced to me by my housemate Lesley, and tweaked of course, as is my tendency.
1 1/2 cups sweetener(s) of choice*
3/4 cup nut butter (p.b., usually)
1/2 cup non-hydrogenated coconut oil or margarine
1/2 tsp sea salt
3 cups rolled oats (not quick oats)
1/2 cup shredded coconut
1/2 cup sesame seeds
1/2 cup sunflower seeds
1/4 cup flaxseeds (golden preferred, but only for aesthetic reasons)
1/2-3/4 cup raisins or chcolate chips (optional - I never use 'em)
* I used 1/2 cup each raw honey, brown rice syrup and maple syrup. If you don't care about your sugar intake you can use up to 1 cup granulated sugar (like brown sugar), and 1/2 cup of something liquid.
Preheat your oven to 325oC. Line a rimmed baking sheet with a piece of unbleached parchment paper.
Cream the sweetener(s), nut butter, oil and salt together in a large bowl. This will be like a nut butter frosting and you will want to eat the whole bowl, but resist.
Add the remaining ingredients and mix with a silicone spatula until everything is well-combined. Plop the dough onto the lined parchment and smooth it out in an even layer (it will fit the tray perfectly) - I start this process with the silicone spatula, and finish it off with an offset spatula (a tool which I recommend having in your kitchen if you don't already). Bake for 20-30 minutes, just until the edges begin to brown, and no longer - even if the top doesn't look dry!
Allow to cool for about 30 minutes (they don't have to be completely room temp, but mostly) before cutting. Makes 48 squares (6 x 8) - or however many you want. Stores in a cookie tin for a week or 2.