Cooking time: 10 to 15 minutes
Waiting time: at least 2 hours
Servings: 8 to 15 bars
Summer means hiking!
To accompany you during your favorite activities this summer, we offer you, in collaboration with La Meunerie Milanaisethis brand new recipe of coconut granola bars for hikers. A nutritious and tasty snack!
Ingredients
- 1/4 cup maple syrup or honey
- 1/3 cup of organic virgin coconut oil Maison Orphée
- A pinch of spice of your choice (nutmeg, cinnamon or cardamom)
- 1/4 tsp. fine grey sea salt Maison Orphée
- 1 1/2 cups of La Milanaise multigrain flakes
- 1/2 cup La Milanaise pumpkin seeds
- 1/2 cup La Milanaise sunflower seeds
- 1/2 cup dried cranberries
- Topping of your choice: Fleur de sel Maison Orphée and/or dark chocolate chips
Preparation
1. In a medium saucepan, melt the coconut oil with the maple syrup/honey, salt and a pinch of spice of your choice.
2. Over medium-high heat, bring the mixture to a low boil. Reduce heat to low and add flakes and seeds. Stir in well.
3. Cook for about 3 minutes to soften. Then add the dried cranberries and cook for another 1-2 minutes.
4. Meanwhile, line the bottom and sides of a square baking pan of about 8" x 8" with parchment paper (so that you can lift its content with it).
5. Add the granola mixture to the pan. Using a wooden spoon or spatula, firmly press the mixture into the pan, spreading it evenly.
6. Optional: Let cool for a few minutes and add dark chocolate pieces on top. The heat will melt the chocolate slightly so that it will stick to the granola mixture when chilled. If desired, sprinkle with fleur de sel.
7. Chill in the fridge for at least 2 hours.
8. Once the bars are firm, remove from the fridge and cut to the desired size. Can be stored for about 2 weeks in the fridge in an airtight container.
Photo credits Stéfanie Crevier @le_refuge_soins_naturels and Debbie Barrette @debphotographe