Despite the fact that a large portion of my time (and energy) is dedicated to the art of food, I’m not always a good eater. And although I’m dedicated to putting a healthy and well balanced meal on the table every evening (except for days when I fry something, or when we order Chinese because my head hurts), I don’t always carry that policy through for the other meals of the day. The thing is that unless I’m eating breakfast and lunch at home, I usually forget to consider them. I don’t consider them at the grocery store, I don’t consider them the night before, and I absolutely don’t consider them as I’m running out the door in the morning, heavily processed low fat granola bar in hand.
I know, it’s awful. Two bad-for-me-granola-bars does not a healthy lunch make. The thing is, I pretty much always hate sandwiches and buying snacks means cutting other grocery bill corners, and I’d rather eat local organic kale for dinner one night, you know? Unfortunately (for the kale), Dan does not share my opinion, and has loudly expressed that it is his job to take care of me and that I’m making it very hard for him by not eating properly. And because it’s a recession and I don’t want him to lose his job, I’ve decided to try harder. I’m a great employer, obviously.
And I really have been trying harder. Making exciting bread so that sandwiches are delicious and not boring. Making flatbread and hummus to snack on throughout the day. Remembering to grab a ramp biscuit out of the freezer before I start getting dressed in the morning. Baby steps to maturity, you could say. Today, I took it up a notch by trying to replicate my favorite (but oh so expensive) granola bar, the Kashi Dark Chocolate Coconut. It’s exactly what it sounds like, and heavenly. They are delicious, fairly good for you, easy, and I know I’ll go out of my way to grab one tomorrow morning.
Dark Chocolate Coconut Granola Bars
2 cups oats
1/4 cup chopped walnuts
1/4 cup coconut
1/4 cup wheat germ
1/2 cup honey
1/3 cup brown sugar
Pinch of salt
2 cups dark chocolate
4 tbsp coconut, for topping
Spread oats, walnuts, and 1/4 cup coconut on a baking sheet. Bake at 350 for 15 minutes.
While that is in the oven, melt brown sugar and honey on the stove. When the sugar is melted, throw in salt and set aside.
Mix together, honey mixture, oat mixture, and wheat germ in a large bowl. Line a baking pan with parchment or aluminum foil and spread the granola out. I like the granola pretty thin, but you can make it as thick as you’d like.
Bake at 300 for 20-30 minutes, or until golden brown and crisp.
Once the granola has cooled, melt the chocolate in a double boiler. Break the granola apart into rectangles or chunks, and dip each piece in the chocolate. Sprinkle with coconut and set aside so the chocolate can set.