Try this Molasses and Ginger Chew Granola Bars recipe.
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 cup coconut oil
- 1/4 cup brown sugar
- 1/2 cup pecans
- 1/2 teaspoon powdered ginger
- 2 1/2 cups rolled oats (use gluten free oats for gluten free
- 1/3 cup crosby's fancy molasses
- 1/2 cup candied ginger
- topping (optional):
- 2 tablespoons pecans
- 2 tablespoons candied ginger
- Carbohydrate 16.7207633492053 g
- Cholesterol 0 mg
- Fat 7.39877970803889 g
- Fiber 0.635494068989947 g
- Protein 0.495730536051062 g
- Saturated Fat 3.66413988399777 g
- Serving Size 1 1 Bar (27g)
- Sodium 12.034595247526 mg
- Sugar 16.0852692802153 g
- Trans Fat 0.397835577687986 g
- Calories 130 calories
Step-by-step
- Preheat oven to 350F (180C). Spread the oats and pecans out on a large baking sheet and bake in the oven for 10 mins. This step is optional but helps to bring out the flavours of the oats and pecans.
- Line a 9" x 9" baking sheet with parchment paper leaving extra parchment paper on the sides to create handles, and set aside.
- Chop up the pecans and the candied ginger if they are not already finely chopped.
- Add the molasses, brown sugar, coconut oil, vanilla extract, powdered ginger, and salt to a small saucepan and put over medium heat. Stir to combine. Heat until the sugar is dissolved, about 5 mins.
- Add the toasted oats and pecans, the molasses mixture, and the chopped candied ginger to a large bowl, and mix well until everything is evenly coated.
- Scoop the mixture into the pan lined with parchment and use a spatula to press the mixture firmly down until everything is smooth and firmly packed.
- If you want to add the optional toppings, chop up the pecans and candied ginger and sprinkle over top. Use a spatula to press the toppings into the granola bars.
- Put the pan in the fridge for 1.5 hours or until completely chilled and firm. Us a large knife to cut into 14 bars. Store in an airtight container. For softer bars, store at room temperature, for firmer bars, store in the fridge.
A list of ingredients reveals little about how robust dark sweeteners behave when subjected to gentle heat alongside tropical oils and dry spices. Roasting rolled oats and pecans at 350 degrees Fahrenheit coaxes out essential nutty pyrazines before the binder touches them, establishing a toasted foundation that counteracts the heavy viscosity of fancy molasses. Candied ginger introduces sharp pungency that cuts directly through the dense, sugary matrix.
- Pair these bars with unsweetened, high-acid beverages like black coffee or tart hibiscus tea to balance the high sugar content.
- Serve them alongside sharp cheddar cheese for a traditional sweet-and-savory ploughman's style snack.
- Chilling the mixture for a full 90 minutes in the refrigerator ensures clean structural integrity when slicing with a large knife.
- Substitute standard rolled oats with certified gluten-free varieties to easily accommodate dietary restrictions without altering the binding chemistry.
Pairing these dense snacks with bitter or fermented beverages provides the necessary palate reset against the concentrated sweetness of the brown sugar and syrup. Proper refrigeration yields a firm, snappy texture, while room temperature storage softens the crumb considerably.
