Chewy Granola Bars
I love my mother. She is famous for saying things like; “I have lentils and brown rice you could have!” when you’ve just pined for buffalo wings. She raised us on home garden grown vegetables and brown rice (which I often doused in soy sauce to stomach) and never ever bought white bread or dunkaroos or fruit roll-ups even with my persistence that all the cool kids had that stuff. So it shouldn’t have surprised me when I recently developed an infatuation with reading ingredient labels on products I’ve been buying for years. I thought I’d been buying a pretty good bread (you know the whole grain packed with stuff kind that kids turn their noses up at) but it turns out that even that had corn syrup in it. Now I am not against corn syrup nor am I against buying packaged bread but something about the 2 combined just didn’t sit well with me! Corn syrup belongs in ganache to make it shiny not the bread I’m making my kids lunch out of! Oh hello, is that my mother talking?! so I guess a little of her all natural “stuff” rubbed off on me.
I’m probably rambling now but I said all that to say that amongst my label reading and childhood reflecting I figured I’d play around with some of my kids snacks. My daughter’s did most of the work on this one and they came out quite yummy. Actually they were very addicting! Super easy, just sweet enough, very adaptable and nice and chewy. These have become a favorite afternoon snack for adults and kids alike I used almonds and currants but the variations are endless so have fun!
Chewy Granola Bars
Adapted from Allrecipes
Yields 22 bars
2 cups rolled oats
1 cup all purpose flour (or whole wheat flour)
1/2 cup packed brown sugar
1/2 cup wheat germ
3/4 cup currants
1/2 cup slivered almonds
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 cup honey
1 egg, beaten
1/2 cup vegetable oil
2 teaspoons vanilla extract
1. Preheat oven to 350 degrees (F). Line a baking sheet or baking pan (at least 9×13 inches in size) with parchment paper. Spray the parchment paper with non stick cooking spray evenly to coat and set aside.
In a large bowl stir together the oats, flour, brown sugar, wheat germ, currants, almonds, cinnamon and salt.
2. Make a well in the middle of the dry ingredients and add all together the honey, egg, vegetable oil and vanilla extract. (You could combine these all together in another bowl and then add but whatever you feel is easier) Mix the mixture with a wooden spoon or by hand until the dry ingredients are completed coated.
3. Pat the granola mix into a 11 inch by 7 inch rectangle on your baking sheet or pan, flattening the top so it’s all even. Bake for 20-25 minutes or until the edges are lightly browned and the middle is puffed. Let the bars cool in the pan for about 10 minutes before transferring to a wire rack to cool for another 30 minutes before cutting them. (Keep them on their parchment paper-just move the whole thing, this will make moving them easier since you’ll have to move them again to cut!)
4. Move the bars (on their parchment paper) to a cutting board. Cut the rectangle in half length-wise and then cut each side into 1 inch wide bars. Let the bars cool completely before storing them in an airtight container. The flavor improves even more after a day. Enjoy!