Coconut Almond Granola

3c. oats

1c. wheat germ

3/4c. raw almonds, roughly chopped

3/4c. brown sugar

1/2c. shredded, unsweetened coconut

1t. salt

3/4c. canned coconut milk

2t. vanilla

Mix the dry ingredients together in a large bowl.  Combine the wet ingredients together and drizzle over the dry items, tossing to coat completely.  Spread out mixture on a half sheet pan in one even layer.  Bake in a 300 degree oven for 1 hour, stirring every 15 minutes for the first 45 and more often the last 15 minutes.  It should be browned and toasty!  I always double this recipe.  First, because I’m lazy and don’t want to make granola all the time.  Second, because 1 can of coconut milk is a double batch, so it’s perfect!

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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:

Chewy Granola Bars:

Mix together:
1c. brown sugar
2/3c. peanutbutter
1/2c. light Karo syrup (brown rice syrup)
1/2c. melted butter (coconut oil)
2t. vanilla

Then add:
3c. old fashioned oats
1/2 c. unsweetened coconut
1/2 c. sunflower seeds
1/2 c. raisins
1/3 c. wheat germ
2 T. sesame seeds
1 c. chocolate chips

Bake in greased 9×13 pan for 15-20 min until edges are lightly browned.

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