June recipe: Chewy Coconut Granola Bars

Sorry about the delay posting this month's recipe from Cooking Light magazine. The theme of June's issue is summer cooking, which should have meant a ton of exciting recipes, but instead, I was left uninspired. Sure, I flagged a few recipes to try, but recently I've had no desire to make yet another stir fry or pasta, and with the weather being so nice I'm not in the mood to cook soup. So that left the Chewy Coconut Granola Bars. (For those who are keeping track, you're right: this is my second baking recipe in less than two weeks - may not happen again, ever.)

What interested me about this recipe is that it was taste-tested by the magazine's 11-year-old Kid in the Kitchen, Matisse Reid. She sounds like a pretty neat kid - she eats seafood and olives, loves to cook and has her own blog, Matisse's Kitchen, if you're interested in reading more about her culinary adventures.

These turned out ok. They were more cakey than I expected from a granola bar, and a bit dry. I've been wanting to make granola bars for a while now and these were a decent first attempt, but I think I'll try another recipe next time. Based on some of the reader comments and personal preferences, I made some adjustments to the recipe which I've noted in italics below. I also added in a sprinkle of ground flax, just because it's good for you, and some chocolate chips, because they're good for you, too!

Cooking Light's Chewy Coconut Granola Bars

Cooking spray
2 teaspoons all-purpose flour
3 ounces all-purpose flour (about 2/3 cup)
1.6 ounces whole-wheat flour (about 1/3 cup)
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups packed brown sugar (I only used 3/4 cup)
1/4 cup canola oil
2 tablespoons fat-free milk
2 large eggs
1 1/2 cups whole-grain granola
3/4 cup chopped dried mixed tropical fruit (I used dried apricots and cranberries)
1/2 cup flaked sweetened coconut (I just eyeballed this)

1.  Preheat oven to 350F.
2.  Coat a 13 x 9-inch metal baking pan with cooking spray; dust with 2 teaspoons all-purpose flour.
3.  Weigh or lightly spoon 3 ounces all-purpose flour and 1.6 ounces whole-wheat flour into dry measuring cups; level with a knife. Combine flours, baking powder, and salt in a small bowl; stir with a whisk. Combine sugar, oil, milk, and eggs in a large bowl; beat with a mixer at high speed until smooth. Add flour mixture, beating at low speed until blended. Fold in granola and fruit. Spoon batter into prepared pan. Sprinkle with coconut.
4.  Bake at 350 for 20 minutes or until golden. Cool completely in pan on a wire rack. Cut into bars.