Chewy Coconut Granola Bars

Photo: Johnny Autry; Food Styling: Charlotte Autry; Prop Styling: Leigh Ann Ross
Super easy to make, these are perfect for breakfast, car, or snack.

Yield:

16 servings (serving size: 1 bar)

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 35 Minutes

Nutritional Information

Calories 154
Fat 5.8 g
Satfat 1.5 g
Monofat 2.5 g
Polyfat 1.1 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

Ingredients

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 canola 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

Preparation

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, oil, milk, and eggs 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.

Note:

This recipe also appeared in the December 1999 issue of Cooking Light.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Karen Levin,

June 2012