The end of school is probably not the best time to be sharing a No Bake Granola Bars recipe, huh?
My kids have been loving these in their lunch boxes but they’ll be perfect for throwing in my pool bag or whatever, too.
Anyway, my kid totally pulled one over on me yesterday. He’d been sick over the weekend. Like, not super sick but he had a cough and he basically slept from Thursday night to Sunday afternoon. So yesterday morning when he woke up and said he didn’t feel better, I let him stay home.
An hour later: “Mom! I feel so much better! Can I play Playstation?!”
And lucky for him I was waiting for the guy to come fix our fence and didn’t want to risk leaving and and missing the appointment so he got to stay home.
I feel like a sucker.
If your kids aren’t jerks like mine, you should definitely make these for them. Y’all know I can’t control myself around granola bars and these were no exception.
I had leftover Chinese for breakfast this morning.
That’s important why?
I have no idea. I just feel like I needed to cleanse my soul of that information.
I have become the actual worst at breakfast lately. Three times last week I had Lean Cuisines. Like it’s completely normal to have salisbury steak at 8 in the morning.
So I’ve been actively trying to get back into my good breakfast habits. You know, eggs, cottage cheese, lots and lots of bacon. But it’s so hard when I’m clearly addicted to mac & cheese and cashew chicken first thing in the morning.
I made this Coconut Pecan Granola to tempt myself into having cottage cheese this week so we’ll see how it goes. I had some yesterday for a snack and it’s delicious! I used coconut oil and the big, fat coconut flakes so it’s extra coconut-y!
Homemade granola is as easy as mixing up the ingredients and baking it for an hour so if you’ve never given it a try, you really should. One of my pet peeves is grocery store granola being soggy and weird but with the homemade stuff, you can get it as crunchy as you want!
2 cups quick cooking oats (or pulse whole oats in a food processor a bit)
1 cup crisp rice cereal
1/4 cup shredded coconut
1/4 cup coconut oil
3 tablespoons peanut butter
1/2 cup honey
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 cup mini chocolate chips, plus more for topping
Line a 9x13-inch pan with aluminum foil or parchment paper.
In a large mixing bowl, stir together oats, crisp rice cereal, and coconut.
In a small saucepan, melt together coconut oil, peanut butter, and honey. Add salt and bring to a boil. Once boiling, allow to boil for 2 minutes. Remove from heat and stir in vanilla.
Pour the coconut oil mixture over the oats mixture and use a rubber spatula to stir everything together - make sure everything is coated. Let cool for a few minutes and then stir in chocolate chips (if you don't allow to cool, all your chocolate chips will melt).
Press mixture into the prepared pan and press additional mini chocolate chips on top. Let set in fridge for about 20 minutes before slicing into bars. Wrap tightly in aluminum foil for storage.