Can you believe it is time for back to school? It’s crazy to think that the summer is technically drawing to an end. It’s especially difficult for me to believe it when our temperatures are in the 90s and it doesn’t seem like we will get any hint of a cool breeze in the air for quite some time. But I digress…with back to school comes back to school snacks. For me, that always means granola bars are going to be involved! Today I have a super easy, super yummy recipe for chocolate coconut granola bars that you are going to love! Very few days in my life have gone by without a granola bar involved. Whether I packed one in my bag each day during the school year, one in my work back to bring to the office, or toted one with me to the studio to eat before or after a Pure Barre class, my life seemingly can’t continue without a snack like this! I sometimes eat them for breakfast…sometimes they are a mid afternoon snack. It doesn’t matter: I just love them! I’ll admit: I have been so guilty of simply buying prepackaged granola bars to fuel my snacking needs. I have said over and over again how much I needed to break myself of that habit and simply make my own. It didn’t seem very hard to do: I just had to make up my mind to do so. And that is just what I did. The great thing about these chocolate coconut granola bars is that they are so simple to put together. The cooking is minimal, and your yield of granola bars will keep you satisfied throughout the week! All you have to do is take 15-20 minutes of your time once a week to put them together, then grab and go as needed until you’ve finished the batch! It’s easy to cut the bars to the perfect size and for different family members. I even cut some of these down into small squares for little snack bites – just enough to satisfy! You can even mix and match new ingredients to make new flavor combinations. Easy peasy. These granola bars are chewy, crunchy, sweet, and even a little hint of savory. There are fruit bits, nuts, chocolate…and the toasted coconut takes it over the top for me! I am such a sucker for anything with toasted coconut! My personal recommendation is to make a big batch of it when you go to make these granola bars, but then set aside the leftovers that aren’t needed in the recipe to use for other things (sprinkle on ice cream or yogurt…mix into cookie dough…make some grilled pineapple parfaits like I did…etc!). I think it’s safe to say I’m officially on the homemade granola bar bandwagon. The less processed, prepackaged foods I can replace in my house, the better! Have you made your own granola bars before? What are your favorite ingredient/flavor combinations?
- ¼ cup coconut oil
- ¼ cup brown sugar
- ¼ cup honey
- ¼ cup almond butter
- 1 teaspoon vanilla extract
- 1½ cup quick oats
- ½ cup uncooked quinoa
- 1 cup dried fruit (I used dates and craisins)
- ½ cup chopped almonds (unsalted)
- 1 cup toasted coconut (to toast - place coconut evenly on a baking sheet in an 350 degrees F oven for 8-10 minutes, stirring occasionally until golden brown)
- 1 cup mini chocolate chips
- In a sauce pan over medium low heat, add the coconut oil, brown sugar, honey, and almond butter. Stir the ingredients until incorporated and slightly bubbly, about 8 minutes.
- Remove the mixture from the heat and stir in vanilla.
- Next, stir in the oats, quinoa, dried fruit, almonds, half of the toasted coconut, and ½ cup of chocolate chips. Toss until the entire mixture is fully coated.
- Press the granola bar mixture into an 8x8 inch pan lined with parchment paper until evenly distributed. Finally, sprinkle the remaining chocolate chips and the remaining coconut on top of the bars and press firmly to adhere them to the top of the mixture.
- Refrigerate for at least 30 minutes before cutting and serving. Keep refrigerated throughout the week. Enjoy!
Make sure you check out all of the back to school recipes being shared today!
Getting Started On School Days
- Banana and Chocolate Chip Muffins by Caroline’s Cooking
- Caramel Apple Granola by What Smells So Good?
- Chocolate Coconut Granola Bars by Ruffles & Truffles
- Cinnamon Chocolate Overnight Oats by Whole Food | Real Families
- Funfetti French Toast by Brunch with Joy
- PB&J Muffins by Sew You Think You Can Cook
Ideas for the Lunchbox
- Grilled Chicken Sandwich by Cooking Chat
- Mini Pepperoni Calzones by The Redhead Baker
- Turkey Bacon Ranch Wrap by Hezzi-D’s Books and Cooks
- Vietnamese Fresh Spring Rolls by Curious Cuisiniere
After School Snacks and Beverages
- Back to School Cookies by The Freshman Cook
- Fruit ‘n Chocolate Peanut Butter Granola Bites by The Weekend Gourmet
- Healthy Blueberry Peach Oat Bars by Simply Healthy Family
- Homemade Buttermilk Biscuits by An Appealing Plan
- Mother’s Ruin Punch by Food Lust People Love
- “Nut Butter” Rice Crispy Balls by Books n’ Cooks
- Parmesan Crisps Recipe by Life Tastes Good
- Peanut Butter & Jelly Monkey Bread by Grumpy’s Honeybunch
- Peanut Butter Chocolate Chip Cheesecake Apple Nachos by Cupcakes & Kale Chips
- Waffle Pizzas by Our Good Life
School Night Suppers
- Beef Peppers and Onions Burritos by Family Foodie
- One Pot Bacon-Cheeseburger Pasta by A Gouda Life
- Oven Fried Portabello Mushroom Fries by Food Done Light
- Peanut Chicken Cutlets by Magnolia Days
- Smoked Salmon Ravioli with Cream Sauce by Crazy Foodie Stunts
- Turmeric Chicken and Couscous by Cindy’s Recipes and Writings
Sweets to End the Day
- Gluten-Free Almond Joy Cupcakes by NinjaBaker
- M&M Chocolate Chunk Cookies by Fantastical Sharing of Recipes
- Oreo Rice Krispy Treats by The Crumby Cupcake
- Paleo Cherry Blondies by Pies and Plots
- Plum Crumble Bars by Feeding Big
- Stuffed Peanut Butter Rice Krispie Treats by That Skinny Chick Can Bake
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