I have to confess, this recipe was supposed to be for apple pie granola bars but the grocery store didn’t have any dried apples. So I decided to modify my recipe and use dried peaches instead. I’m glad I did because theses bars turned out amazing! The cinnamon, almonds, and pecans pair perfectly with the peaches, making each bite amazingly chewy and delicious.
In addition to caffeine, being back in school means I need snacks I can pack up and take with me. These bars are perfect for just that. In addition to snacking, these bars make an excellent breakfast on the go. I was even dipping mine in yogurt this morning for breakfast (yummy! – you should try it).
When I’ve made granola bars in the past, they’ve mostly ended up as crumbly messes. This recipe is great because the bars actually stick together. There are two things that help out with this. First, everything is heated up on the stove together to soften the ingredients, which helps them squish together. Second, they are pressed and packed into the pan as much as possible which keeps them together as they cool. They do become a little crumbly when warm, so keep them in the fridge.
- 1/2 cup coconut oil
- 1/4 cup maple syrup
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
cupold fashioned oats
- 1/2 cup sliced almonds
- 1/2 cup chopped pecans
- 1 tablespoon chia seeds
- 1 cup chopped dried peaches
- Melt coconut oil, maple syrup, salt, vanilla, and cinnamon in a medium saucepan over medium heat until mixture becomes a bit foamy.
- Turn the heat to low, add the oats, and stir to coat. Add the almonds, pecans, and chia seeds and stir. Fold the dried peaches into the mixture.
- Continue cooking on low heat for about 2 minutes to soften the mixture.
- Place the mixture into an 8 x 8 baking pan. Cover with parchment paper and press as hard as you can so the mixture is as packed as possible.
- Place granola bars into the refrigerator and let cool at least 2 hours. Cut into 8 bars.