It still really bugs me that I can’t have my cake and eat it too. What I mean is that the weather changing is making me want to get ready for the holiday season which, I still can’t seem to make my little North Hem head grasp, is not until summer here.
It’s really annoying but I think you’re all probably sick of hearing this rant over and over so I’ll stop. Just know that if you’re up north thinking it’s weird to be posting pomegranates in April, it’s much weirder for me to be doing it.
Anyway, annoyance aside, I don’t have a lot to say today. I’ve still had that stupid cold/flu thing all weekend and I may be even crankier about that now than I was on friday and it’s been really rainy and gloomy too which doesn’t help. Considering that, I should probably focus on these bars so I don’t start typing things I’ll regret later in my crankiness.
So these bars were a kind of spur of the moment thing. I happened to be working on some other recipes that just weren’t happening and I decided to make these as plan B since plan A was taking way too long.
At first, I meant for these to be no-bake but I realized that the addition of fresh fruit makes them a bit too wet to stick together without a little hang out time the oven. I wouldn’t change it though, because I love the way the fresh arils add tartness that you wouldn’t get from the dried fruit that’s common usually in granola bars. Plus, the oven time gives them a bit of a toasty flavor that is so good.
What makes this recipe a win win is that it’s so easy, even with the bake time, and it’s perfect for breakfast or snacking or even a healthy dessert. Although if you’re gonna do the dessert thing I’d say frozen yogurt should be involved. Maybe that’s why these bars are so crumbly.
- 2/3 cup maple syrup
- 1/3 cup peanut butter
- 1/3 cup brown sugar
- 2 tablespoons coconut oil
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- dash of cinnamon (optional)
- 1/4 cup sunflower seeds
- 1/4 cup unsweetened shredded coconut
- 2 1/2 cups old-fashioned oatmeal
- 1/2 cup pomegranate arils
- 1/2 cup dairy free semi-sweet chocolate chips
- Preheat oven to 325 degrees F (160 C) and line a 13x9 inch glass pan with parchment.
- Mix first 5 ingredients in a medium, microwave safe bowl or saucepan and warm until all is melted.
- Add remaining ingredients and mix well then pour mixture into pan and press down until very tightly packed in an even layer.
- Bake for 10 to 15 minutes until edges are golden. Remove bars and cool for at least 1 hour before serving. For best results chill in freezer for about 1 hour before cutting.
- Store in air-tight container at room temp for up to 3 days or in fridge for up to a week.