This recipe is Cooking Light's Chewy Coconut Granola Bars. When I think of granola bars, I think of crunchy granola packed tightly into a rectangular bar. These are not quite along those lines. Yes, there is granola. Yes, you could cut them into rectangles. But there is a soft, chewy quality to these treats that shouldn’t be confused with the typical granola bar. Try them and you’ll see that this is a dessert or an afternoon snack that ranks up there with the best of any granola sweet.
2 teaspoons all-purpose flour
3 ounces all-purpose flour (about 2/3 cup)
1.6 ounces whole-wheat flour (about 1/3 cup)
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups packed brown sugar
1/4 cup canola oil
2 tablespoons milk
2 large eggs
1 1/2 cups whole-grain granola
3/4 cup chopped dried fruit (I used dried cherries)
1/2 cup flaked sweetened coconut
Preheat oven to 350 degrees F.
Spray a 9 x 13 pan with baking spray and lightly cover with 2 TB flour. Pat the sides of the pan to help the flour settle.
Mix the flour (both white and wheat), baking powder and salt. Set aside.
In a separate bowl, mix the oil, milk, sugar and eggs with a mixer on high speed until well blended.
Combine the dry and the wet ingredients together now, then gradually fold in the granola and dried fruit. Pour the batter into the prepared pan then spread the coconut on top.
Bake for 20-25 minutes. Let cool then cut into squares.
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