Crunchy Maple Oat Granola Bars

These granola bars happened by accident. We made our favorite granola and used quick oats instead of rolled oats. We all agreed the texture was like a Natures Valley granola bar. They are best made in a dehydrator.

Crunchy Maple Oat Granola Bars

8 cups quick oats

2 cups unsweetened coconut flakes (optional)

Other add ins can be walnuts, pumpkin seeds, pecans, or sunflower seeds.

Mix the dry ingredients in a large bowl.

Make the syrup

1 cup organic unrefined coconut oil

1.5 cups pure maple syrup

2 tablespoons cinnamon

1 tsp fine sea salt

2 Tablespoons vanilla

Optional add in 1/4 cup peanut butter

Melt together on the stove. Pour over the oat mixture. It should be the consistancy of oatmeal cookie batter.

Spread out onto dehydrator trays mats. Using greased hands, flatten the mixture into a 1/4 thickness. Try to keep a rectangle or square shape.

Pre-cut the bars with a pastry scraper. This way you can snap them apart when they are fully dehydrated.

Set the dehydrator at 150 for 8 hours or until crunchy.

Store in airtight glass jars.