Whether you're a matcha enthusiast or a newcomer to its delightful world, you're in for a treat with these soft and chewy matcha sesame coconut granola bars. These bars are not only a delectable snack but also a healthy option to satisfy your sweet cravings.
10gmatcha powderceremonial grade if it's in your budget
¼tspfine sea saltdon't omit, it brings out flavor
60gdried mixed fruitsor other dried fruit of your choice
Optional:
60gdark chocolate chipsmini version if you can find. See notes
Instructions
Line an 8 x 8 inches square pan with parchment paper, overhanging on the side
This recipe is a good base and you can substitute some of the ingredients with different ingredients (you can read the post above for substitutions). Just make sure you keep the quantity of dry and wet ingredients pretty close so the granola bar won't fall apart when you cut them and to maintain that soft and chewy texture
Toast the dry ingredients:
Do not skip this toasting step as it really adds nice flavor to the granola. The toasted sesame seeds are so fragrant in this granola bar. In a large dry pan, add oats, unsweetened desiccated coconut, black and white sesame seeds (adds a nice visual contrast). Toast them over medium-low heat, stirring often until they smell really good and nutty, about 5 minutes or so. Remove from the heat and set aside while you prepare other things
Melt the honey, oil, matcha powder and sugar:
In a saucepan or large skillet, add honey, coconut oil, sugar, matcha powder and salt. Turn on the stove over medium-low heat and stir until the oil melts and the mixture is well combined
Combine:
Add the toasted dry ingredients and dried fruits into the pan and stir to combine. When the mixture is just nicely warm, add the white chocolate chips (you can also use dark chocolate chips if you prefer) and combine. The chocolate will melt a bit, but that's okay
Press into the pan:
Transfer the mixture to the prepared pan. I cover the top with a cling wrap and use my palm to press down on the mixture really hard to make sure they are really well-packed. It is important that you REALLY press down hard on this part. This will ensure that your granola bar won't fall apart when you cut them later. You can also press on some mini chocolate chips on top for decoration if you want
Chill:
Put the pan in the fridge for at least 1 hour to chill until it is firm. DO NOT attempt to cut without chilling it. The granola will fall apart if you do so. It needs to be chilled!
Cut:
Once the bar has been chilled for at least 1 hour, remove from the fridge and use a sharp knife to cut into the size you want. I feel like for breakfast or when you plan to go on a hike, workout, or some activity, I like a larger-size bar, such as 12 bars total per recipe. For a snack size, I usually do 16 bars total per recipe. This is just a suggestion. You do what fits your needs ;)
Storage:
The bar can be kept in an air-tight container at room temperature for about a week. You can keep them in the refrigerator, but make sure to wrap them well too to prevent the bar from drying out. Leave them out on the counter to soften if you want that soft and chewy texture or microwave for just a quick few seconds to get them to soft and chewy again (because coconut oil harden when it's cold_
For longer storage: These bars also freeze well. Simply wrap them well in a cling wrap and put in a freezer-friendly bag and keep them frozen for up to one month. Simply thaw at room temperature until they are soften or microwave for a few seconds just to warm it enough to get a soft and chewy texture
Notes
I recommend dark chocolate or semi-sweet chocolate. My kids like white chocolate and that's why I use white chocolate. I feel like it's a bit too sweet with white chocolate, I prefer dark chocolate. Use whatever that suits your preference. You can also skip the chocolate if you prefer.This recipe is adapted from Inspired Taste's with some modifications