M & M Granola Bars

My 6 year old is a little mister picky pants (don't tell him I said that). I completely understand where he's coming from though, because I was the same way when I was little. I confess that I indulge his pickiness a little - okay, maybe a lot. But I get it. I used to gag on foods I totally love now. So there must be hope for him too.

These M & M Granola Bars hit just the right note with my picky eater.

As I'm trying to keep things more natural around these here parts I've been experimenting with homemade granola bars. Finding one that Ezra will accept is the challenging part. I often make a peanut butter version that he will only sometimes eat claiming he only likes peanut butter in peanut butter and jelly sandwiches (sigh).

This recipe ended up a total winner with my picky little prince. If it weren't for him I would have loaded it up with nuts and seeds; but oats, unsweetened coconut, almond flour, and a couple of tablespoons of mini M & M's will have to do.



Toss toasted oats, coconut, and almond flour into a large bowl. Toasting the oats beforehand gives the granola bars a great oaty flavor and a better texture than raw oats.



In another bowl, add the brown sugar, honey, and coconut oil. This gets microwaved for a little less than a minute. Then the vanilla and salt get stirred in.



Pour your honey mixture over your oat mixture and stir to coat. This sticky loveliness needs to sit for about 15 minutes so your chocolate doesn't melt.



Once the mixture has cooled for a bit, add the M & M's and press into a parchment lined pan. I use a rubber spatula and smash the heck out of it. The more compact the mixture is, the better the bars will stick together.

You can cut these M & M Granola Bars into squares or rectangles.

The bars get refrigerated until cold and firm and then they're ready to cut.

Serve these M & M Granola Bars with a glass of your favorite milk for the perfect afternoon snack.

M & M Granola Bars

INGREDIENTS
2 cups whole oats
1/2 cup unsweetened desiccated coconut
1/2 cup almond flour
1/4 cup brown sugar
1/4 cup coconut oil
1/3 cup honey
1 tsp vanilla extract
1/4 tsp Kosher salt
2 Tbsp mini M & M's + a few more for sprinkling on top

DIRECTIONS
1. Preheat oven to 350 degrees.
2. Line a baking sheet with parchment paper and spread out oats on top. Bake 7 to 9 minutes.
3. In a large bowl mix together the coconut, almond flour, and toasted oats.
4. Combine the brown sugar, coconut oil, and honey in a medium microwave safe bowl. Microwave for 45 to 60 seconds until it starts to bubble up. Stir until smooth. Then add in the salt and vanilla and stir again.
5. Dump honey mixture into oat mixture and stir until evenly coated. Let sit 15 minutes.
6. Stir in 2 Tbsp mini M & M's.
7. Use a rubber spatula and begin pressing the mixture into a parchment lined 9 inch square pan.
8. Sprinkle a few more M & M's over the top and press them into the bars with your spatula until the mixture is very compact.
9. Refrigerate for 4 hours or until completely firm. Cut into bars.
10. I store mine in the fridge in an air-tight container.