I like to think that one day I’ll be THE super cool mom.
There will always be a cookie jar filled with freshly baked chocolate chip cookies. I’ll also keep a stash of cookie dough in the freezer, rolled into perfect little balls so I can bake a fresh batch in minutes.
On movie nights I’ll pop popcorn the old-fashioned way, drizzle it with melted butter and sprinkle peanut butter M&M’s on top.
I’ll reign over after-school snacks, assembling nut butter and fruit sandwiches that feel like a small celebration.
There will forever be freshly churned ice cream in the freezer.
S’mores supplies will live in my pantry year-round.
I’d also love spotless white carpet that never gets dirty. Because that’s realistic, right?
Every time we travel—by plane, train, or car—I’ll prepare a selection of healthy, exciting snacks: homemade granola, bars, fruit leather and other things that take a while to make. I’ll do it effortlessly, since the laundry and packing will have been finished 48 hours beforehand.
Right. Right?
Yeah, right.
Before my trip last week I got into a wildly domestic mood and decided to make a few granola bars—some to take with me and some to leave at home so my partner wouldn’t go hungry.
Then I added coconut.
So these were really just for me.
Are super cool moms insanely selfish? Maybe.
The truth is, most of that picture-perfect stuff is out of my reach. I’ll probably be the mom who walks to the bus stop in a robe and hot rollers, skips showers sometimes, serves Pop-Tarts and makes boxed macaroni and cheese topped with crushed potato chips—because, well, I do some of that now.
Hmmpfh.
A few months ago I recreated one of my favorite granola bars with peanut butter and salty pretzels. Since then I’ve been obsessed with chocolate almond coconut bars—they’re my dream flavor combination. But I’ll stop waxing poetic about my snack cravings.
These bars are quick and simple to assemble, and they just need a bit of time in the fridge to set. Once chilled, cut them into squares or rectangles. I packed single bars in small zip-top bags for my trip and they held up reasonably well; after several hours and some rough handling in luggage they may start to crumble because they lack the extra syrup and preservatives of store-bought bars. You can store them in the refrigerator to keep them firmer, or embrace the crumble and sprinkle it over yogurt or ice cream. They’re my favorite homemade granola bars so far and I can’t stop eating them.
Chewy Coconut Granola Bars
Makes about 12 squares
1 cup old-fashioned oats
1 cup unsweetened flaked coconut
1/2 cup raw sliced almonds
1/2 cup raw whole almonds, coarsely chopped
1/2 cup ground flaxseed
1 tablespoon whole wheat pastry flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1/3 cup packed + 1 tablespoon coconut oil
1/2 cup honey
Optional: 1/4 cup mini chocolate chips
Line an 8×8-inch square pan with parchment paper.
In a large bowl, combine the oats, coconut, flour, flaxseed, sliced almonds, chopped almonds, salt and chocolate chips, mixing thoroughly.
In a small bowl, combine the honey and coconut oil. Microwave in short bursts of about 10 seconds, stirring between each burst, until the coconut oil is fully melted. Stir the vanilla into the warm mixture, then pour it over the dry ingredients.
Using a large wooden spoon, stir until the dry ingredients are evenly coated. Use your hands to press and bring the mixture together like a dough. Press the mixture firmly into the prepared pan, smoothing the top with the back of the spoon. Refrigerate for about 90 minutes, then remove and cut into squares.
Serve immediately or wrap individual bars in plastic wrap or small zip-top bags for later. Store in the refrigerator to keep them firm, or keep at room temperature if you plan to eat them quickly.
P.S. The random winner of the Cookie Cravings Giveaway is Cassandra Early!