How to Make Chewy Granola Bars | Hilah Cooking

By Hilah Cooking · 45 min

Ingredients

Instructions

1. Line a 9×9 inch square pan with parchment, foil or wax paper, leaving overhang. Preheat oven to 325°F.
2. Toast the rolled oats in a dry skillet over medium-high heat, shaking, for 2 to 5 minutes until slightly toasted. Transfer to a large bowl.
3. Toast the coconut in the same skillet, shaking, for 30 to 60 seconds. Add to the bowl with the puffed cereal and sesame seeds, and mix.
4. In the same skillet, heat the maple syrup, peanut butter, tahini and butter or coconut oil, stirring, until bubbling. Remove from heat, stir in the vanilla and salt (and cinnamon if using), then pour over the dry mixture and mix well.
5. Press into the pan and bake for 15 minutes, until the edges are golden and the center is fairly firm. For crunchier bars, bake 20 minutes.
6. Cool 5 minutes, lift out of the pan, then cool 10 minutes more. Slice into 8 bars.
7. Store bars in an airtight container at room temperature for 2 to 3 days, or refrigerate up to two weeks. Freeze for longer storage.

Summarized from Hilah Cooking's video. Watch it for the details.

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CoconutOatsPeanut butterTahiniCereal