One thing you should know about me is that I hate buying things I can make at home myself. If you look in my fridge you’ll find large jars of homemade Worcestershire that I made several years ago (it keeps indefinitely). There’s nothing like homemade, preservative free food for cooking and/or eating. Well, that’s my opinion anyway.
Enter granola bars. It’s easy to pick up the box at the store but it’s also really easy to make them at home. I mean, REALLY easy. The best part…there’s no need to read a label to figure out if it has tree nuts or gluten or whatever…you already know!
I’ll have to get back to you with the “Kid Report” as they took off this morning with them in their lunches and I won’t know for several hours if they are winners in their eyes or not. I can tell you that the Hubs and I stood over the sink this morning eating them and there were lots of “mmmms” and “mmmhmms”.
Update: Cuz I know you’re dying to know. The kids both came home and said “those were the best granola bars ever”. It’s officially official now. 4 thumbs up!
Easy chewy granola bars that are slightly sweet with bits of crispy rice cereal, oats and chocolate chips.
- 2 cups crispy rice cereal
- 2 1/2 cups quick cooking oats
- 1/3 cup honey (local is best)
- 1/4 cup light brown sugar
- 5 tablespoons unsalted butter
- 1 teaspoon vanilla
- 3 tablespoons miniature chocolate chips
- Preheat oven to 200 degrees F. Spray a 9x13 inch pan with cooking spray and set aside.
- In a large bowl add the crispy rice and oats and mix to combine. Set aside.
- In a small saucepan add the honey, brown sugar and butter and bring to a simmer. Heat for 3 minutes until it becomes syrupy and remove from heat. Add the vanilla and pour over the rice and oat mixture. Stir well to coat and pour into the prepared baking pan. Lay a piece of parchment over the pan and press the oat mixture down. Sprinkle with the chocolate chips and press down again.
- Bake at 200 for 25 minutes. Turn off the heat and allow to remain in the oven for 2 hours. Invert onto a cutting board and cut into bars. Store in an airtight container for up to a week.
Recipe adapted from Brown Eyed Baker.