Recipe: Lemon Coconut Granola Bars

Here's a bright and light recipe reminiscent of spring.  You can use rolled oats instead of quick oats for a heartier, crunchier texture.  With quick oats its more of a breakfast bar.  Happy Easter!


Lemon Coconut Granola Bars
Makes 12

1 can light coconut milk
3 cups quick cooking rolled oats
1 cup unsweetened shredded coconut
1/4 c oat bran
1/4 tsp kosher salt
1 tbsp lemon zest
1 tbsp earth balance non-dairy butter, melted
1/4 cup maple syrup
2 tbsp lemon juice
1/2 tsp vanilla

Pour coconut milk into a sauce pan and bring to a boil over high heat, stirring frequently.  Reduce heat to medium and simmer for about 15-18 minutes, stirring often, until has reduced to 1/4 of original volume.

Preheat oven to 375.  Line an 8 by 8 inch baking dish/pan with parchment, letting parchment hang over edges of pan.  Combine oats, shredded coconut, lemon zest and salt in a mixing bowl.

In a smaller bowl, combine reduced coconut milk, margarine, maple syrup, lemon juice and vanilla.  Mix until well combined.  Add to dry ingredients and mix well.  Press evenly into baking pan.  Bake for 15-20 minutes until the edges start to brown.

Remove from oven and let cool completely (approx 2 hours).  Once cool, remove from pan by pulling parchment edges.  Cut into bars.  Store in airtight container. Pin It Now!