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.
- 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
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!