I ate my share of pre-packaged granola bars growing up as many of us did. Now I never eat them as I always find them way too sweet. I've made homemade granola bars a few times and they've been okay, but again they're usually too sweet for me. So why did I make these? I have a big bag of crisp brown rice cereal and need to do something with it! And the wonderful thing? I actually liked these granola bars. A lot. They are really sweet, but there's something about maybe the coconut or the rice crisps that just makes them so much better than any other granola bar I've tried.
My bike riding to work is going excellently! I've had some issues with my knee so I'm trying to take things slowly and just do 1 or 2 days a week right now, though I wish I could bike everyday. It was awesome to hear how many of you are out biking around too!
PS - This is my 400th post! Yikes.
If this sounds good, you might also like:
Sunny Jungle Bars
Morning Glory Muffins
Caramel Walnut Chocolate Chunk Granola
Coconut Raspberry Walnut Power Bars
Adapted from Super Natural Cooking
Feel free to change in whatever nuts or dried fruits you want, though I prefer to stick with 1 type of nut and 1 type of dried fruit so the flavours don't get jumbled.
1 1/4 cups old fashioned rolled oats
1 cup chopped toasted walnuts
1/2 cup oat bran
1 1/2 cups unsweetened crisp brown rice cereal
1 cup dried raspberries, coarsely chopped
1/2 cup unsweetened shredded coconut
1 cup brown rice syrup
1/4 cup natural cane sugar
1 tsp pure vanilla extract
1/2 tsp sea salt
Line or grease an 8x8 inch baking pan.
Mix the oats, walnuts, oat bran, cereal, raspberries, and coconut in a large bowl and set aside. Combine the rice syrup, sugar, vanilla, and salt in a small saucepan over medium heat and stir constantly as it comes to a boil and thickens just a bit, about 4 minutes. Pour over the oat mixture and stir until the syrup is evenly incorporated.
Spread into the prepared pan and cool to room temperature before cutting into bars.