Chewy Coconut-Granola Bars

Oxmoor House
Store-bought granola bars too often resemble candy bars with swirls of peanut butter and caramel drizzles, so make one from scratch that features whole-wheat flour, whole-grain granola, and fruit.
16 servings (serving size: 1 bar)


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Cooking spray
2 teaspoons all-purpose flour
3 ounces all-purpose flour (about 2/3 cup)
1.6 ounces whole-wheat flour (about 1/3 cup)
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups packed brown sugar
1/4 cup vegetable oil
2 tablespoons fat-free milk
2 large eggs
1 1/2 cups whole-grain granola
3/4 cup chopped dried mixed tropical fruit
1/2 cup flaked sweetened coconut


1. Preheat oven to 350°.

2. Coat a 13 x 9-inch metal baking pan with cooking spray; dust with 2 teaspoons all-purpose flour.

3. Weigh or lightly spoon 3 ounces all-purpose flour and 1.6 ounces whole-wheat flour into dry measuring cups; level with a knife. Combine flours, baking powder, and salt in a small bowl; stir with a whisk. Combine sugar and next 3 ingredients in a large bowl; beat with a mixer at high speed until smooth. Add flour mixture, beating at low speed until blended. Fold in granola and fruit. Spoon batter into prepared pan. Sprinkle with coconut.

4. Bake at 350° for 20 minutes or until golden. Cool completely in pan on a wire rack. Cut into bars. Store in an airtight container up to 2 weeks.


Young Chefs can:

  • Pour measured granola and fruit into batter
  • Sprinkle coconut over batter


Older Chefs can:

  • Stir together flours
  • Measure brown sugar, granola, and coconut

Created date

August 2011

Nutritional Information

Calories 153
Caloriesfromfat 0.0 %
Fat 5.8 g
Satfat 1.6 g
Monofat 1.8 g
Polyfat 1.6 g
Protein 2.7 g
Carbohydrate 23.4 g
Fiber 1.7 g
Cholesterol 26 mg
Iron 1 mg
Sodium 148 mg
Calcium 36 mg