2 cups quick cooking oats
1 cup rice crispy cereal
1/4 cup shredded coconut
3 tbsp & 1 tsp coconut oil
1/4 cup agave nectar (honey will work if this isn't available at stores around here?)
1/2 cup brown sugar
1/2 tsp salt
1/2 tsp vanilla
Directions:
1. In a large mixing bowl, mix together the oats, cereal and coconut. Set a small saucepan over medium high heat and melt the coconut oil. Add the agave, brown sugar and salt. Stir together then leave it alone as it comes to a boil. Once the boil has reached all the way around the edges of the pan, begin timing. Allow this mixture to boil for exactly 1 minute and 30 seconds. During this time, you may need to turn the heat down a bit so it doesn’t overflow, but be sure it keeps boiling.
2. Add the vanilla then pour the mixture over the oats, using a rubber spatula to get all the sugar mixture out of the pan. Mix the ingredients together until the oats are completely coated. If you like your bars thicker, you can use a smaller pan or double the recipe and use the same 9×13 pan. If you do not press firmly enough, the bars will fall apart when you eat them. Place them in the fridge for 20 minutes then cut to size.
Makes approximately 24 granola bars (or however many pieces you cut it into)
1 cup rice crispy cereal
1/4 cup shredded coconut
3 tbsp & 1 tsp coconut oil
1/4 cup agave nectar (honey will work if this isn't available at stores around here?)
1/2 cup brown sugar
1/2 tsp salt
1/2 tsp vanilla
Directions:
1. In a large mixing bowl, mix together the oats, cereal and coconut. Set a small saucepan over medium high heat and melt the coconut oil. Add the agave, brown sugar and salt. Stir together then leave it alone as it comes to a boil. Once the boil has reached all the way around the edges of the pan, begin timing. Allow this mixture to boil for exactly 1 minute and 30 seconds. During this time, you may need to turn the heat down a bit so it doesn’t overflow, but be sure it keeps boiling.
2. Add the vanilla then pour the mixture over the oats, using a rubber spatula to get all the sugar mixture out of the pan. Mix the ingredients together until the oats are completely coated. If you like your bars thicker, you can use a smaller pan or double the recipe and use the same 9×13 pan. If you do not press firmly enough, the bars will fall apart when you eat them. Place them in the fridge for 20 minutes then cut to size.
Makes approximately 24 granola bars (or however many pieces you cut it into)
Recipe from Mattie Taylor
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