First day back from any vacation is always the hardest, especially from a relaxing one. (Meaning mostly spent by the poolside or under an umbrella at the beach, sipping cool drinks). The funny thing was, while I wondered what to post on my blog at the start the week after a vacation, I came across the perfect recipe to make the transition and bring a little of the island back with me.

Tropical Chewy Granola Bars
Makes 12-16 bars

Ingredients:
2 Tbsp. chia seeds + 6 Tbsp. water
2 cups / 200g rolled oats (certified gluten-free if possible)
½ cup / 150g raw buckwheat groats
1 cup / 50g coconut flakes
¾ cup / 100g macadamia nuts, chopped
60g / 2 oz. dried banana, chopped (or Medjool dates)
60g / 2 oz. dried mango, chopped
¼ cup / 60ml coconut oil
1/3 cup / 80ml honey (or maple syrup)
1 vanilla bean, seeds scraped (or 1 tsp. extract)
2 very ripe bananas
½ tsp. coarse sea salt

Directions:
1. In a small bowl, combine chia seeds and water to make a gel. Set aside.
2. Spread the oats, buckwheat, coconut and macadamia nuts out on a baking sheet and place in a 300°F / 150°C oven. Stir every 5 minutes or so, until lightly toasted, about 15 minutes. Remove from oven and let cool.
3. While the oat mixture is toasting, make the liquid. In a small saucepan combine coconut oil, honey, and vanilla. Whisk over low-medium heat until melted and thoroughly combined.
4. In a food processor or blender, blend peeled bananas with the honey and oil mixture. Blend until smooth. Pulse in chia gel gently, just to combine>
5. In a large mixing bowl combine toasted oat mixture, sea salt, and chopped dried fruit. Pour in the liquid and stir well to combine.
6. Turn the oven up to 350°F / 175°C. Spread a large piece of parchment paper in a 8” x 8” (20 x 20 cm) baking pan, overlapping the sides. Pour the granola bar mixture into the pan and press down firmly with a spatula, especially in the corners. Bake for 25-30 minutes until golden on top and around the edges.
7. Remove from oven and let cool for at least 30 minutes. To take the granola slab out of the pan, simply lift up the sides of the parchment. Place on a flat surface and cut into rectangles or squares (12-16, depending on the size). Store in an airtight container in the fridge for up to two weeks. Best if kept cold, as this prevents the bars from crumbling.

{photo and recipe credit: click here}