Makes: 2 dozen
4 c. quick-cooking oats
1 c. packed brown sugar
1/2 t. salt
1 c. chopped nuts
1/2 c. flaked coconut
1/2 c. butter, melted
2/3 c. peach preserves (or jam of your choice)
In a mixing bowl, combine the oats, brown sugar and salt. Stir in nuts and coconut. Mix in butter and preserves; stir well. Press into a greased 15 x 10 x 1 (basic cookie sheet size) pan. Bake at 425 degrees for 15-17 minutes or until golden brown. Remove from oven. Cut while warm and cool on wire rack.
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Tips: These are tasty little granola bars that go great for breakfast, snack or dessert. I decreased the butter to cut down on the fat content but they do come out crunchy. They would be good served with vanilla or plain yogurt. I used peach preserves because that what I had. I think any flavor of fruit jam would taste wonderful, especially if you have any you've canned yourself. I also shared this recipe at Simply Sugar & Gluten Free's Slightly Indulgent Tuesdays.
Recipe adapted from Taste of Home's 2003 Quick Cooking Annual Recipes