I love granola. Maybe it’s the crunchiness. Maybe it’s the fact that you eat a super tiny bowl and are stuffed, so you feel virtuous. However, I have made lots of granola and the incredible amount of oil that is used in the recipe offsets the virtuosity of eating a tiny bowl. So began my quest for an even healthier option for granola. I found this recipe in a library book years ago and fell in love with it! I think the thing that intrigued me the most was the use of coconut milk to coat the granola. I thought that was brilliant! While it still has quite a bit of sugar, the oil content is drastically reduced. So enjoy!
I grew up with a Mom who baked everything from scratch. This is one of the recipes that sticks out most prominently in my childhood. Chewy granola bars! They are not a replacement for the kind of granola bars you get from the store. At least, I’ve never viewed them that way. They are thick and chewy and delicious!! I will show the recipe as written and put my current changes in parenthesis: