Always looking for healthy snacks that you can take on the go? Of course you can purchase granola bars at the grocery store, but the ones my kids like are not really a healthy snack and they make me more hungry after eating just one. Some of the healthier versions are difficult to bite and chew, plus pretty pricey. So I thought I would try to make my own. I had all of the ingredients in my pantry, they were easy and my 3-year-old had a lot of fun measuring and mixing the ingredients. This recipe turned out perfectly delicious for both kids and adults alike!
Mmmmm! Chewy, with lots of flavor and texture and I know I was fully satisfied with eating only one bar.
Homemade Granola Bars (yields 18 bars)
2 cups old-fashioned oats
3/4 cup wheat germ
3/4 cup walnuts (chopped)
1/2 cup dried cranberries (substitute any dried fruit)
1/4 cup mini chocolate chips (optional)
2 tablespoons brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
2 egg whites
1/4 cup honey
1/4 cup real maple syrup (or substitute with another 1/4 cup of honey to make a 1/2 cup)
1/2 cup canola oil
Preheat oven at 350°.
Mix all dry ingredients in a large bowl. Combine egg whites, honey, maple syrup and oil in a medium size bowl. Fold the dry ingredients with the wet ingredients.
Line a 9×13 inch pan with foil or parchment paper. Lightly oil the pan so the bars will not stick and can be removed easily. Press the mixture evenly into the pan.
Bake for 30-35 minutes until lightly browned.
Cool in pan for 1 to 2 hours. Remove from pan and cut into bars. I divided by cutting down the center lengthwise and then cut approximately 1 inch bars from the two halves.
A healthy way to start the morning with the flavor of pumpkin pie! Yummy!
Here is a great way to use up your pie pumpkin and their seeds! My last post describes how I roasted pumpkin. This pumpkin pie granola is made with oats, almonds, roasted pumpkin and pumpkin seeds and a little sweetness from pure maple syrup. The special ingredient is flavoring it with pumpkin pie spice!
Pumpkin Pie Granola
4 C old fashioned oats
1/2 C sliced almonds
1/4 C roasted pumpkin seeds
2 TB butter
1/4 C pure maple syrup
4 heaping TB fresh roasted pumpkin or pumpkin puree
1 TB pumpkin pie spice
1/4 tsp salt
In a large mixing bowl combine the oats, almonds and roasted pumpkin seeds. In a small mixing bowl melt the butter, then add pure maple syrup, roasted pumpkin, salt and pumpkin pie spice. Mash up the roasted pumpkin into the mixture. Pour the wet ingredients into the dry ingredients until all of the dry ingredients have been coated evenly. Spread onto two cookie sheets.
Bake in a 350° oven for 10 minutes, then stir. Bake for another 10-15 minutes until they start to turn golden brown.
This granola yogurt parfait is a satisfying breakfast or an afternoon snack. I started to dabble in making granola from scratch because I know the ingredients that I put in and it is easy to substitute different ingredients to change things up a bit. This is a great way to get oats, nuts and dried fruits into your diet. In addition to the natural sweetness of the honey, I like adding a little coconut to sweeten things up a little more.
Get the kids involved! They will enjoy measuring and mixing the ingredients together. Once it is done, they are proud of the final product they made and it is fun for them to mix into their yogurt.
1/3 C honey
1/3 C light brown sugar
6 TB unsalted butter, melted
1/2 tsp. salt
4 C old-fashioned rolled oats
1/3 C sweetened coconut
1/2 C sliced almonds
1/2 C dried fruit (raisins, blueberries, cranberries, etc.)
Preheat oven to 300°.
In large bowl, combine the honey, brown sugar, melted butter and salt. Mix these ingredients with the oats until evenly coated.
Line two cookie sheets with foil. Spread the granola onto the cookie sheets and bake for 10 minutes.
Remove from oven and stir to allow the oats to bake evenly. Add the sliced almonds and bake another 10 minutes.
Remove from the oven to stir and add the coconut. Bake for an additional 10 minutes, keeping an eye on it so it doesn’t burn!
Allow the granola to cool for 15 minutes on the cookie sheets. Then mix in your dried fruit.
Keep the granola in an airtight container up to one month in your pantry.