I never liked math in high school, but if I think it was more due to teachers I had and my own stubborn mindset rather than the subject itself. If I had to choose a type, it would probably be geometry. My geometry teacher in high school was the quintessential crazy cat lady: single, flighty, and obsessed with her furry friends. She never tired of reminding us of her at the time new kitten named PIper, who was named after the number Pi. True story. But I digress. Even though I didn’t enjoy that class, I still found something beautiful about shapes; their symmetry, sharp, clean lines, and the comfortingly predictable rules that governed their existence.
So for this recipe I took inspiration from that, and decided to form my granola bars into triangles rather than more traditional rectangular ones. And I must say, they turned out pretty awesome.
This is not your mother’s old school, rock hard, too raisiny, leave-it-in-your-lunchbox granola bar. This is that granola bar’s hipster older sister, who sets trends without even realizing it and looks put together despite little effort. She’s the kind of granola bar who can throw on an old leather (wrapper?) jacket and a pair of frayed jeans and somehow make it look like it cost thousands of dollars, when in reality she got it all at Salvation Army for fifty bucks.
When did granola bars start rocking leather jackets and denim and shopping at thrift stores? I don’t know. But hey, granola bars are triangles now! The rulebook’s been thrown out the window! Anything is possible! **jumps in air a la High School Musical DVD cover** (If you don’t understand that reference, see helpful graphic here. Those faces look like they’re ready for a granola bar revolution, right?)
Anyway, you get my point. In addition to looking super cool, these pack a nutritional punch. The trifecta of egg whites, quinoa, and almonds add protein and structure, while the oats provide slow-releasing carbs to fuel you through whatever your day has in store. Dried cherries bring just enough sweetness, the spices add complexity and deepen the flavor, and coconut brings it all together. In the end, you’re left with a killer granola bar that’s low in sugar, and high in good fats, fiber, and protein. Healthy, satisfying, and delicious, these are a perfect pick-me-up snack any time of day. That’s a combination I think we can all appreciate.
Cherry Almond Coconut Granola Triangles
Prep: 5 minutes
Bake: 30 minutes
Total time: 35 minutes
Makes about 12 triangular bars
- 1/2 cup rolled oats
- 1/2 cup white quinoa
- 1/3 cup unsweetened coconut flake
- 1/2 cup whole raw almonds, chopped roughly
- 1/4 cup dried montmorency cherries
- 3 large egg whites
- 1/2 teaspoon vanilla extract
- 1/8 cup water
- pinch of cinnamon
- dash of cardamom
Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. In a large bowl, mix together the oats, quinoa, coconut, chopped almonds, dried cherries, and spices. Set aside.
In a separate, smaller bowl, use a fork to whisk together the egg whites, vanilla extract, and water. Pour the wet mixture into the dry one and combine thoroughly until everything is well coated and (relatively) evenly distributed.
Spread the granola mixture onto the parchment and form it into a single, largish rectangle about 1/2 inch thick. Use a sharp knife to gently score it into two columns of right triangles. To do this, score one line down the center of the rectangle, and then alternate diagonal and straight lines on each half. Alternatively, score into squares and then cut a diagonal line through each one.
Bake the bars for 30 minutes, rotating the baking sheet halfway through. Remove from oven and use your fingers and, if necessary, the aid of a knife, to break the bars along the scored lines. Cool and consume. Store in a cool dry place for up to two weeks.