There will be an endless supply of freshly baked chocolate chip cookies in a cookie jar. And then I’ll have an additional endless supply of freshly made chocolate chip cookie dough in the freezer for quick baking, rolled into teeny tiny perfect little balls.
On movie night, I’ll pop the perfect batch of popcorn old-school style and cover it with some melted butter, then stud it with peanut butter m&m’s.
I’ll be the queen of after school snacks and make little nut butter and fruit sandwiches.
Always… and I do mean always… there will be freshly churned ice cream in the freezer.
And s’mores ingredients will forever live in the pantry.
Oh seriously… I also sort of want white carpet that will never get dirty. Because THAT’s realistic.
And every time we go on a trip – by plane, train or automobile – I’ll whip up a bunch of healthy snacks that nourish and excite, like homemade granola and bars and fruit leather and other things that take a million years to make, and I will do so without batting an eyelash since all of the laundry and packing are completed 48 hours before.
So I got in one of those wildly domestic moods before my trip last week and decided to make a few granola bars for myself and also to stow away at home so my other half wouldn’t starve.
Oh, but then I added coconut.
So these were just for me.
Are super cool moms insanely selfish? Crap.
The truth is that most of that stuff is pretty far out of my grasp, and I’ll totally end up being the mom who walks to the bus stop in a robe and hot rollers, one who lacks showers and serves pop tarts and makes boxed macaroni and cheese with crushed potato chips on top. Because um, I like… do that stuff now.
A few months ago I recreated one of my favorite granola bars complete with peanut butter and SALTY pretzels. Yes yes. Since then I’ve changed my tune, and simply cannot get enough of the chocolate almond coconut Mojo bars. It’s like my… dream combination. Minus wine. But that would be weird. But I like wine. But but but.
Enough about me.
These bars are super easy and quick to throw together, needing just a little time in the fridge to set up. Once removed, you can cut them into squares or rectangles, and I successfully packed single bars in mini ziplock bags that lasted for my trip. After a few hours (especially when rough-housed in a carryon) they may begin to crumble due to lack of syrup and preservatives, so you can choose to store them in the fridge or just… crumble them up. They are my favorite homemade granola bars to date and I can’t.stop.eating them. Best problem ever.
Chewy Coconut Granola Bars
makes 12 squares
1 cup old-fashioned oats
1 cup unsweetened flaked coconut
1/2 cup raw sliced almonds
1/2 cup raw whole almonds, coarsely chopped
1/2 cup ground flaxseed
1 tablespoons whole wheat pastry flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1/3 cup packed + 1 tablespoon coconut oil
1/2 cup honey
optional: 1/4 cup mini chocolate chips
Line an 8×8 inch square pan with parchment paper.
In a large bowl, combine oats, coconut, flour, flaxseed, sliced almonds, chopped almonds, salt and chocolate chip, mixing very thoroughly until combined. In a small bowl, combine honey and coconut oil, microwaving on high powder for 10 seconds at a time, stirring after each increment, until coconut oil is melted. Stir vanilla extract into coconut oil mixture, then pour the entire mix over the dry ingredients.
Using a large wooden spoon, stir until all of the ingredients are wet, using your hands and bring it together like a dough. Press the dough into the pan, pressing with the back of the spoon to smooth the top. Place in the refrigerate for 90 minutes, then remove and cut into squares. Serve immediately, or pack in ziplock bags (or plastic wrap) for later consumption.
P.S. Random winner of the Cookie Cravings Giveaway is Cassandra Early!