We made these granola bars and took them on a week-long camping trip last year. They were all eaten in the course of the week, but even outside of the fridge or freezer, they lasted the week, traveled well in hiking lunches, and were filling, energy-supplying, and healthy. I love this recipe.
With a piece of fruit, these make a great after school snack, and I've even been known to use them as breakfast for myself when I'm in a hurry. They're the portable version of a bowl of oatmeal with fruit and nuts... er... if you include chocolate chips in your oatmeal, that is.
These are easy, except for the one step that will possibly make you curse my name.Just add all the ingredients to a mixing bowl. I do mine in my Bosch with the cookie paddle attachments. The photos are of a double batch, which makes two jelly roll pans.
I start with the dry ingredients.
Then turn out immediately onto a cutting board, or other pizza-cutter friendly surface.
Here's where the silicone baking mat comes in handy. Look how cleanly it peels away from the bars.
Enjoy
Cut-and-Paste Recipe
Healthy Granola Bars
(makes 28 bars, 1 jelly roll pan)
3 C rolled oats(makes 28 bars, 1 jelly roll pan)
1.5 tsp cinnamon
1.5 C whole wheat flour
1/2 C flax meal (If you have a good blender, you can grind your own from flax seeds.)
1/3 C honey
1/3 C brown sugar
3 eggs
1/2 C applesauce
1 T vanilla
1/2 C each of dried cranberries or raisins, diced or sliced almonds, sunflower seeds, choc. chips
Mix all ingredients together. I start with the dry ingredients, then add the wet ones. I end with the chocolate chips, nuts, seeds, and dried fruit.
Line a jelly roll pan with waxed paper or a silicone baking mat, sprayed with cooking spray.
Press batter into pan. Bake 20 minutes at 350 degrees.
Turn out onto a cutting board. Cut into bars with a pizza cutter. Store in freezer until needed.
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