Chewy Honey Coconut Granola Bars

Sadly our summer holidays are fast coming to an end. School resumes here next week, and we are starting to get organised by stocking the freezer and pantry with lunch box supplies to make the transition a little easier. We all take a boxed lunch each day to work, school and university. Home made treats are much healthier and tastier.

First up, Sarah has baked a tray of Chewy Honey Coconut Granola Bars. Filled with dried fruit, honey, oats, coconut, and nuts, it is a delicious and sustaining treat. The great feature of this recipe, is that you can change some of the ingredients to suit. If your school is nut free you can add seeds (such as pumpkin seeds) or more dried fruit (such as dried apricots or dried apple).

Prep time

20 mins

Cook time

40 mins

Total time

1 hour

Author: Sarah

Recipe type: Bars & Slices

Cuisine: School Lunchbox

Serves: 16

Ingredients

1 ½ cups rolled oats
½ cup quick-cooking or minute oats
1 cup unsweetened desiccated coconut
1 tsp ground cinnamon
½ cup sultanas
½ cup chopped nuts (we used a mix of macadamias and cashews)
¼ cup honey
¼ cup golden syrup
60 g (1/4 cup) unsalted butter
3 tbsp dark brown sugar
2 tsp milk
¼ tsp salt

Instructions

Preheat your oven to 160 degrees C (325 degrees F). Line an 8-inch square baking dish with baking paper and set aside.
In a large bowl, stir together both oats, coconut and cinnamon. Add sultanas and nut. Toss to combine.
In a small saucepan over low heat, stir together honey, golden syrup, brown sugar, butter and milk until butter is completely melted and mixture is smooth. Increase heat and bring mixture to a boil. Cook at a boil for one minute and then pour over the oat mixture. Stir everything together until all of the dry ingredients are well coated with the honey mixture. It will be sticky. Sprinkle salt over mixture while stirring so that it is evenly distributed.
Spread oat mixture into the prepared baking dish. With clean, slightly oiled hands (or the back of a spatula or spoon), press the oat mixture very firmly into the pan until it is well packed. Bake for 35 to 40 minutes, or until evenly browned. The baked granola will still feel very slightly soft in the center even after it is baked, but will harden as it cools.
Transfer pan to a wire rack to cook completely and then refrigerate for about 30 minutes before slicing.
Use the overhang parchment paper to remove the granola slab and use a very sharp knife to cut it into bars. Store in an air tight container.

We wrapped up the bars in printed waxed paper, sealed with a sticker, and tied with bakers twine. Store them in an airtight container.

We purchased our printed waxed paper at Tokyu Hands in Tokyo. We have also found printed waxed paper from a number of Etsy sellers (usually based in Japan or Korea).