The last time I had a granola bar was two years ago, in Philadelphia, of all places, when a sticky Quaker bar with chocolate chips was all that stopped my blood sugar level from dropping, and me from fainting. I could've eaten anything with sugar at that point. But despite my complete lack of successful granola bar history, I decided to give it a go, make a batch and bring some to work. If anything they'd at least give me a rush of energy, so badly needed at times.
I used a little too much butter when I made these, so I cut the butter content down about 30 g. when I wrote down the recipe. I omitted the peanut butter in the original recipe (I rarely stock peanut butter, and was in no mood to buy a new jar at eight in the morning), and replaced it with butter and walnut oil. You can replace 50 g. butter and the walnut oil with 85 g. peanut butter, if you like.
160 g. (2 cups) oats
30-35 g. (1/3 cup) oat flour
100 g. (½ cup) sugar
110 g. (1 cup) slivered almonds
25 g. (½ cup) coconut shaves
85 g. (½ cup) chocolate chips
40 g. (¼ cup) raisins
½ tsp. very fine salt (such as fleur de sel)1 tsp. vanilla extract
120 g. (6 tbsp.) honey
1 tbsp. water
1 tbsp. walnut oil
120 g. (about 1 stick) unsalted butter, melted
1.Preheat oven to 175°C (350°F). Grease a square 20 cm (8 inch) baking pan. Place a slightly smaller square of parchment paper in the bottom of the baking pan. Lightly grease the paper as well.
2.In a bowl, mix all the dry ingredients together. Add the liquids and mix well. Transfer to prepared pan, line with plastic wrap and gently press the dough down to fit the baking pan. Remove the plastic wrap, and bake for 25-30 minutes. The bars should be slightly brown on top, yet soft (they'll set as they cool down). Cut the bars into squares or rectangles, or any other shape of your choice.
A few notes...