Barely sweet with a good full flavor, these have taken the lead as my favorite granola bar atm.
1 tablespoon coconut oil or butter
1 cup pecans, chopped
1 cup slivered almonds
2/3 cup unsweetened shredded coconut
1/2 cup brown rice syrup 3/4-1 cup
1/4 cup turbinado or light brown sugar
1/2 teaspoon fine-grain sea salt
2 tablespoons ground espresso/chocolate covered expresso beans
1 teaspoon pure vanilla extract
1 1/4 cups rolled oats
1 1/2 cups unsweetened crisp brown rice cereal 1 cup
heat oven to 350 and line the dish/pan you wish to use for letting the granola bars set, with wax paper. toast almonds, chopped pecans and oats together for 5 minutes, check them and move them around. put in for another 5 minutes or until slightly darkened and aromatic. Toast coconut and browned rice crisp for 3 minutes, check and move around, then if needed toast for another 2-3 minutes (the unsweetened coconut toasts significantly quicker than the other things, it’s best to keep a close eye on) Combine in a bowl.
cook rice syrup, sugar, salt, beans together on medium for a 4 minutes until it boils and thickens slightly. Take off heat, add vanilla. Mix in the liquid with the dry until evenly distributed through the mix. Put in the lined baking dish and put more wax paper on top of the exposed granola. Using your hands form the granola into a rectangle or square; push down on the top and push the sides inwards until it feels like it’s compacted. Rest a heavy book on top of the block of granola. This should make your granola bars stick together instead of falling apart. Let set for atleast a few hours (1 or 2); they can sit overnight but remove the wax paper or it will not come off the next day and you will end up eating that as well(Like I). : p Then you can cut them how you want them!
So my only slight dislike was that they were a little too akin to rice cakes and they were a tad bit dry… So next time I think I will decrease the puffed rice and/or increase the rice syrup. Also a bit more chocolate would be good too… Maybe some cinnamon and nutmeg, a little more salt.
I went to the store to get expresso beans and knowingly I came back with chocolate covered expresso beans, but didn’t realize I got the wrong ones until I started making this… I guess I really wanted them subconsciously.