Method
Step 1
Preheat oven to 325°F. Grease with coconut oil and line with parchment paper one 9x9-inch baking pan. Set aside.
Step 2
Line one cookie sheet with parchment paper. Toss almonds, oats, coconut, and rice cereal together. Bake for 10-15 minutes or until lightly toasted, stir occasionally. Remove from oven. Transfer mixture into a large mixing bowl. Reduce oven to 300°F.
Step 3
In a small saucepan, combine tagatose, water, coconut oil, and salt. Bring the mixture to a boil over medium heat. Stir constantly until all ingredients are combined and all the tagatose is dissolved. Pour over oats mixture and mix until well combined.
Step 4
Pour mixture over the prepared pan. Pres the mixture evenly and firmly into the pan, make sure there are no air pockets. Bake for 16-18 minutes, or until golden brown.
Step 5
Remove from oven and cool for at least 2 hours. Cut into 16 bars.
Step 6
Weigh the ingredients for the caramel sauce. Place all the ingredients in a small saucepan. Cook the ingredients at medium heat. Stir using a heat resistant silicon spatula.
Step 7
Cook, mixing continuously, until the mixture reaches 240°F (soft ball stage). Using a spoon, drizzle over granola bars.
