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Chewy Fruit & Nut Bars

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Chewy Fruit & Nut Bars-9Toasted whole grain oats, dried fruits and nuts combine for a wonderfully chewy, crunchy treat perfect for lunch boxes or an anytime snack.  I’ve posted many fruit and nut recipes over the years and love each and every one.  This recipe is no exception.  They are hearty, and chewy, and sweet.  I wanted a little something special this week especially since all the Easter egg macarons were whisked away before I could eat more than one, okay maybe two (do I hear three?)

 

Chewy Fruit & Nut Bars-1One of the very best things about being a cook or baker (and blogger) is being inspired to try new products.  I often look for ways to substitute healthier alternatives for things like butter and granulated sugar.  I’ve been using a lot of coconut oil in my baking lately and thought I would try this coconut sugar too.  I am super pleased with how these turned out and since I have a nice big-bag, you’ll probably see more recipes using coconut sugar.   Coconut sugar may not be healthy per se, but it is lower on the glycemic index than regular sugar.   Zero sugar would be better of course but where’s the fun in that?  If you want to substitute butter for the coconut oil and brown or granulated sugar for the coconut sugar in this recipe – I think that would be perfectly wonderful.

 

Chewy Fruit & Nut Bars-2Spread the oats, raw almonds and cashews on a baking sheet and bake in a 350 degree oven for 10-15 minutes or until they are lightly toasted.

 

Chewy Fruit & Nut Bars-3In a large mixing bowl combine the fruit and I also threw in the pepitas since they were already roasted.  My thoughtful daughter gave me this wonderful wooden spoon as a gift.  Having a blog opens up lots of gift possibilities and my family has fully embraced it!

 

Chewy Fruit & Nut Bars-4Allow the toasted oats and nuts to cool slightly then add to the fruit.  Stir to combine and set aside while making the syrup.

 

Chewy Fruit & Nut Bars-5Combine brown rice syrup, coconut sugar, sea salt, coconut oil and coconut almond butter.  Feel free to substitute regular almond butter or even peanut butter if you prefer, this is an easily adaptable recipe that is hard to mess up.    I’m loving the No Stir Coconut Almond Butter from MaraNatha these days.  Great flavor!  Bring the mixture to a simmer and cook for about 1 minute then pour over the fruit and nuts.  Stir until everything is well blended and coated in the syrup.

 

Chewy Fruit & Nut Bars-6Press the mixture into an 8×8 inch baking pan lined with parchment paper.  Lay a piece of parchment or wax paper on top and press down firmly until it is evenly distributed and lightly packed.  I sprinkled a little unsweetened coconut on top as an after-thought – but it would be fine without.

 

 

Chewy Fruit & Nut Bars-7Refrigerate about an hour before cutting into 25-30 squares.  Store in an airtight container and enjoy!

 

Chewy Fruit & Nut Bars-8

 

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Chewy Fruit & Nut Bars with Toasted Oats

Prep Time: 10 mins
Cook Time: 1 min
Total Time: 11 mins
Yield: 30 bars
Course: Snack
Author: Tricia
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An easy chewy and nutty treat the whole family will love

Ingredients

  • 2 tablespoons coconut oil, or unsalted butter
  • 1 1/2 cups Old Fashioned oats
  • 1/4 cup roasted pepitas
  • 3/4 cup whole unsalted almonds
  • 1/2 cup whole unsalted cashews
  • 1 cup dried cranberries
  • 1/2 cup chopped dried apricots, about 12-14
  • 1/2 cup brown rice syrup
  • 1/4 cup coconut almond butter, or regular almond butter or peanut butter
  • 2 tablespoons coconut sugar, may substitute light brown sugar
  • dash sea salt
  • 2-3 tablespoons unsweetened shredded coconut, optional topping or add-in

Instructions

  • Preheat oven to 350 degrees.
  • Line an 8x8 inch baking pan with parchment paper leaving enough to hand over the side.
  • In a large mixing bowl combine the fruit and any roasted nuts and set aside.
  • Combine the oats and any raw nuts (almond and cashews) and place on a large rimmed baking sheet. Bake for 10-15 minutes or until lightly toasted. Cool slightly then add to the dried fruits.
  • In a small saucepan combine the coconut oil, brown rice syrup, almond butter, coconut sugar and salt. Cook, stirring constantly, over medium heat until it begins to simmer. Cook for 1 minute then remove from the heat and pour over the oats and nut mixture.
  • Stir well to combine then press into the prepared pan. Lay a piece of parchment or wax paper on top and gently press until it is evenly distributed and lightly packed. Top with unsweetened shredded coconut if desired.
  • Refrigerate for 1 hour then cut into 25-30 pieces. Store in an airtight container.

Recipe Notes

Inspired by a recipe by Karen Ansel, Healthy in a Hurry posted on Williams-Sonoma

Happy Easter to you and your family.  We plan to do some Easter egg hunting with our grandson Isaac – so stay tuned for pictures 🙂  And if the weather holds we will put our kayaks in the water for the first time since last fall.  Maybe the fish will bite!  Thanks so much for stopping by!

Tricia

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27 Comments

  4. Betty says

    Happy Easter! These nutty treats look like they’d travel well. I was thinking of taking a batch of granola to my kids in Chicago, but these bars might find their way into my luggage instead. I have everything except the coconut almond butter which sounds amazing. Wegmans?

    reply to this comment >

    • Tricia Buice says

      Happy Easter Betty! Wegman’s is the right place to get the coconut almond butter. They also just started carrying the cashew milk if you were interested in trying that – as an almond milk alternative. We love trying new things 🙂 Have a wonderful trip to Chicago!

      reply to this comment >

  9. Wendy says

    Chewy and crunchy at the same time, is the best kind of bar! The dusting of coconut might have been an after-thought, but I think it was a spark of genius! It is a wonderful addition to all of the other coconut based ingredients you used. I love how these little bars look and I know I will love how they taste. I hope you don’t mind if I print off several copies of your photo with the personalized mixing spoon. If I strategically place the photos where my family might just happen to see them, perhaps they will be inspired to get a spoon for me! 🙂 Mother’s Day is right around the corner, after all! I hope you have a joyous holiday weekend!

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  12. 2 Sisters Recipes by Anna and Liz says

    WE love your recipes!~ Could you start a mailing business and mail your sweets out to clients? We would be the first on that list to order some! You have the best recipes Tricia! Have a wonderful Easter this weekend! Enjoy your family and your little grandson too! Tell you daughter she so sweet and thoughtful to get you that spoon- now I want one too! xoxo

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  13. Monica says

    I am loving your nutty fruit bar tower! I just love food with a sticky crunchy chew to them, you know? It’s totally satisfying and just sweet enough. I’ve been really curious about coconut oil and sugar but I’ve stuck with my evoo…maybe I do really need to give it a try. Does it give everything a fairly strong coconut taste if I were to use it for savory cooking?
    Hope you have a wonderful Easter weekend! Taking the kayak out sounds wonderful.

    reply to this comment >

    • Tricia Buice says

      Hey Monica. I am not the coconut oil expert but understand there is a big difference between refined and unrefined. Generally, refined is bleached and sometimes treated with chemicals and is not the “purist” (virgin) of the two. I have only used the unrefined and you can taste and smell coconut in it if you give eat it off a spoon, but it is very subtle. I’ve only tried sauteing a savory dish with it once but will again and could not taste coconut. I’m a big fan of the CocoZia brand (coconut water, oil, etc) products and will buy this again. You can find it on Amazon (and they didn’t pay me to say that!) Lots of information out there about refined, cold pressed, etc. so Google away! Happy Easter to you and your family. I can’t wait to get outside! I pulled weeds in the garden yesterday – I’m so ready!

      reply to this comment >