This recipe, which I adapted from Laura’s Best Recipes, is so easy and so easily adaptable that I don’t know if I’ll ever buy granola bars again! Yes, you heard me right. I was able to whip them up in less than an hour and the kids and husband gave them 2 thumbs up! Add dried fruit, chocolate chips, chopped mini marshmallows – the possibilities are endless!! One of the best parts of these granola bars is that you can “hide” the good stuff from the little people. By the good stuff, I’m referring to healthy ingredients like bran and flax meal. They will never know the difference, unless you let them read this post. Don’t do that! Ignorance is bliss, especially when it comes to bran! Here’s the recipe. Enjoy!!
Homemade Granola Bars
2 c old fashioned rolled oats
1/2 c raw sunflower seeds
1 c slivered almonds, chopped
1/2 c bran or wheat germ
1/4 flax meal
1/2 c honey
1/4 c dark brown sugar, packed
1 oz butter (plus extra for the baking dish)
2 tsp vanilla
1/2 tsp salt
1/4 c whey protein powder
6 1/2 oz of chopped; chocolate chips, dried fruit, mini marshmallows, M&M’s – whatever makes your heart flutter!
1) Butter a 9 by 9 inch glass baking dish and set aside. Preheat the oven to 350 degrees.
2) In a large bowl, mix together the oats, sunflower seeds, almonds, bran and flax meal. Spread on a sheet pan. Toast in the oven for 15 minutes, stirring occasionally from the outside edges.
3) Combine the honey, brown sugar, butter and vanilla in a medium saucepan. Cook until the brown sugar has dissolved into the honey. Keep warm until the oats come out of the oven. Do not boil.
4) Pour the toasted oats back in to the large bowl and add the salt, protein powder and fruit and/or chocolate chips. Stir to combine and then pour in the honey and brown sugar mixture. Turn the oven down to 300 degrees. Pour the oat mixture into the prepared baking dish and press down to evenly distribute. Bake for 25 minutes. Remove from the oven and let cool completely. Run a knife around the edges of the dish to release the granola mixture and place on a cutting board. Cut into squares or rectangles. Store in an airtight container for up to a week.
This recipe was adapted from Laura’s Best Recipes. Check out her amazing blog by following the link.