Sunday, July 12, 2009
Granola bars are another food that I've struggled with. Like my very first post about granola, I have similarly attempted granola bars several times unsuccessfully. Once they came out rock hard. Another time they simply crumbled. So after many trials and recipe testing, I've finally found a base recipe to work from!
As long as you use the "glue" base and 3 cups of quick oats as stated in the recipe, I think you can swap out just about any of the other ingredients. I used peanuts, coconut, and chocolate chips because that's what we had in the house. Next time I might try sliced almonds and sunflower seeds, but an combo will do! We didn't have any dried fruit when I made these, so I skipped that. For best results, try to stick to the measurements even if you use alternative ingredients.
The result was a wonderful pan of granola bars that my husband and I snacked on all week (and we still have plenty more!). After the pan of granola was completely cooled, I cut them into bars and wrapped them individually. I stored them in a plastic container in the refrigerator. It worked out so well!
Just as with the regular granola, it was worth all of the bad batches. I now have a go-to granola bar recipe that I'm sure I'll use again and again.
1/2 c. brown sugar
2/3 c. peanut butter
1/2 c. honey
1/2 c. butter
2 tsp. vanilla
Over low heat, combine the ingredients above until melted and smooth. Remove from heat and allow to cool slightly.
3 c. quick oats
1/2 c. shredded coconut
1/2 c. sunflower seeds (or any other nut- we used peanuts)
1/2 c. raisins or dried cranberries (or any dried fruit you have on hand)
1/3 c. wheat germ
1 c. chocolate or butterscotch chips (optional) (make sure the "glue" mixture is cool before adding these chips, or else they will melt...which wouldn't be all that bad I guess)
Press mixture into a greased 9 x 13 pan. Bake at 350 degrees for 15-20 minutes, or until lightly browned. Cool completely. Cut into 24 bars.