My Favorite Homemade Granola Bars

I have been trying to make a good, homemade granola bar for years. These are far superior to any of my other attempts. Plus, they are very easy and fast to make. The only downside is that they really do better when kept cold. I think in a lunch box with an ice pack would be fine, but thrown in the purse/backpack probably won't go over too well (simply because they don't hold their shape well when warm...they would definitely still be edible). However, I don't generally need to pack food for myself, so for me they are great! I just keep them in the fridge. I'm not going to tell you these are the perfect snack for any given day at any time since they do have a fair amount of sugar. That being said, they are still quite healthy, and better for you than almost any granola bar the grocery store has to offer. 

Some of the star ingredients:

Sesame seeds - I keep an eye out for ways to use these since they have many nutrients, including calcium -- who knew! And I love the flavor they add to these bars.

Flax seed meal- Omega 3 and Omega 6 fats! Plus protein, fiber, and many other things.

The nuts and coconut oil provide an array or healthy fats.

Ingredients:

• 2 1/2 cups rolled oats
• 3/4 cup flax seed meal
• 1/4 cup sesame seeds
• 1 cup chopped nuts or seeds (I used a 1/2 cup of cashews and a 1/2 cup of pecans)
• 1/2 cup shredded unsweetened coconut
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 2 teaspoons vanilla extract
• 1/2 cup honey
• 1/4 cup coconut oil (or butter)
• 2 tablespoons brown sugar
• 1 cup your choice of dried fruit and/or chocolate (I used a 1/2 cup of cranberries and a 1/2 cup of chocolate chips) 

Directions:

1. Preheat oven to 325 degrees. Combine the rolled oats, flax seed meal, sesame seeds, and nuts, and spread them evenly on a baking sheet lined with parchment paper or aluminum foil. Toast for 15-30 minutes until golden, stirring occasionally so it doesn't burn (You could also do this in a dry pan over medium-low heat).
2. Put vanilla, honey, coconut oil (or butter) and brown sugar in a small pot and heat gently until the sugar is dissolved and everything is thoroughly combined.
3. In a large bowl, combine sea salt, shredded coconut, cinnamon, and dried fruit.
4. When the oat mixture is finished toasting, add it to the coconut mixture and stir.
5. Add honey mixture and stir.
6. Quickly stir in chocolate chips* (if using) and dump into a 9 X 13 pan lined with wax paper.
7. Spread the mixture evenly in the pan. Place a piece of plastic wrap on top and pack down tightly and evenly.
8. Place pan in refrigerator for at least 2 hours to cool completely. Cut into bars and store in the refrigerator.

*The reason I say to stir the chocolate chips in quickly after everything else is combined is because mine completely melted and spread around in the mixture when I stirred them in with everything else. It is still yummy, but I would prefer to have pieces of chocolate instead, and I think this method should work.

Hmmmm.....now I am tempted to go eat one from my fridge : )