While this might not be a chocolate filled dessert, bourbon spiked recipe, or an idea for a great side for a cookout- in my own way this tropical granola bar recipe makes sense to share on Father's Day.
It seems some of my favorite bloggers to follow have all be in Hawaii- but more recently, more and more foodies are heading out to the islands for sunshine and smoothie bowls. However, the Hawaii I know is a bit different.
Beach days filled with Mai Tai's, chocolate covered macadamia nuts, bowls of poke (before it was trendy), and malasada's were the typical grub my family and I shared on our yearly trip to Hawaii. When I think back to childhood memories, many of them were spent in Hawaii on a beach with my dad- it was his favorite place. Aside from fish and chips and a rootbeer float from Stewart's on the way home from the Jersey shore, my dad and I would share our food adventures together in paradise.
While he's no longer here to celebrate today, I thought these tropical granola bars would be a nice reminder of his favorite place.
Servings: 10 bars
- 1 cup of rolled oats (GF if needed)
- 1/2 cup unsweetened coconut shreds
- 1 tablespoon flax seeds
- 1 tablespoon chia seeds
- 1 tablespoon hemp hearts
- 1/2 cup tahini
- 1/3 cup raw honey
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 cup dried mango, diced (or cut with a kitchen scissor)
- Heat your oven to 325 degrees. On a lined baking sheet, spread the oats and coconut.
- Toast for 10-15 minutes, until coconut is fragrant and oats have a slight toast.
- Mix together the oats, coconut, mango, hemp hearts, chia seeds, flaxseeds, and spices.
- In a small sauce pan, combine the tahini and honey. Heat over medium-low heat and stir until thinned and combined.
- Pour the tahini honey mix over the oat mixture.
- Combine well.
- Transfer the oat mixture to a parchment lined 8x8 square baking dish and even spread out the mixture.
- Refrigerate for 2 hours to set.
- Cut into 10 bars and enjoy!
- Keep in the fridge to ensure bars stay together.