These bars have loads of potential - easy to make, and I like the idea of making my own granola bars. However, part of the reason I don't care for store-bought (in addition to the preservatives / fillers) is how sweet they are! Unfortunately these bars are WAY too sweet made as is - both granola and the fruits have tons of sugar in them so the brown sugar amount stated in the recipe is just overload. I used a mix of dried apricots, strawberries, kiwi fruit, mango, and pineapple for my version. The chewiness of the bars is excellent (though I had to cook for 30 minutes, not 20 to get them browned); I just wish they were less sweet. Not sure how to make again with the same texture while cutting down on the sugar so unfortunately I probably won't make these again.
Chewy Coconut Granola Bars
Super easy to make, these are perfect for breakfast, car, or snack.
More From Cooking Light
Total: 35 Minutes
- Calories: 154
- Fat: 5.8g
- Saturated fat: 1.5g
- Monounsaturated fat: 2.5g
- Polyunsaturated fat: 1.1g
- Protein: 2.7g
- Carbohydrate: 23.4g
- Fiber: 1.7g
- Cholesterol: 26mg
- Iron: 1mg
- Sodium: 148mg
- Calcium: 36mg
- 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
- 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.
This recipe also appeared in the December 1999 issue of Cooking Light.
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