Homemade granola bar goodness!

I’m a big fan of these ‘kitchen sink’ type recipes, where basically any and all ingredients are welcome. A lot of the recipes I make and create are the result of trying to figure out what I can make with what’s currently in my fridge/pantry – oats, nuts, and seeds… what can these make?!

Deliciousness. That’s what.

Ingredients

  • 3/4 cup rolled oats – I like to use an organic variety when available
  • 1/4 cup chopped nuts – pecans, almonds, raw cashews, walnuts all make wonderful additions
  • 2 tbsp wheat germ
  • 2 tbsp shredded, unsweetened coconut
  • Chia seeds (desired amount)
  • Sesame seeds (desired amount)
  • Sunflower seeds (desired amount)
  • Ground flaxseed (desired amount)
  • 1/2 cup whole wheat or gluten-free flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. sea salt
  • 1 tsp. cinnamon
  • 1/4 cup oil – coconut, grapeseed, or whatever variety you’ve got on hand
  • 1/2 cup sucanat
  • 1 egg (or 1 tbsp ground flax mixed with 2 tbsp water as a replacement)
  • 1/2 cup dried fruit – raisins, cranberries, blueberries, dates – try using a sulphite-free variety if possible
  • 1 tsp. vanilla – I like using vanilla bean paste

Directions
Line an 8-inch pan/casserole dish with foil. Brush lightly with oil.

Spread oats and nuts in dish, baking for about 10 minutes in a 350 degree oven.

Meanwhile, in a small bowl combine wheat germ, coconut, chia seeds, sesame seeds, sunflower seeds, flaxseed, flour, baking powder, salt, and cinnamon.

In a large bowl, stir oil & sucanat until smooth. Stir in egg (or replacement) & vanilla. Add in flour mixture until just combined, then add oat mixture and dried fruit.

Spoon mixture into the same casserole dish used previously, and spread evenly (I find using a plain soup spoon works best). Bake for 25-30 minutes.

Voila! A healthier alternative to most store-bought granola bars that packs a delicious punch.

I change this recipe a little bit each time I make it. I’d love to hear about any alterations you make, too!

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