Honey-Oat-Nut Granola Bars
These are a favorite! You can add cinnamon and any combination of nuts, or use raisins instead of nuts. These are great just like they are, but be creative and make them the way your family would like them.
Bake: 4 cups regular oats in ungreased jellyroll pan (15x10x1) at 350* for 15 minutes, stirring at 5-minute intervals.
2/3 cup melted butter
½ cup firmly packed light brown sugar
1/3 cup local honey
1 slightly beaten egg
½ tsp. salt
½ tsp. vanilla
1 to 1½ cup nuts (I use 3/4 cups coarsely chopped almonds and 3/4 cups coarsely chopped pecans=1½ cups total)
Add: Oats and mix well. Spray jellyroll pan with cooking spray and spread mixture evenly into pan. Bake at 350* for 20-25 minutes. Cool completely before cutting into bars. Makes about 5 dozen.
*For easy cutting and clean up, omit spraying pan. Instead, place parchment paper in pan before spreading granola in it. Cut the parchment larger than the pan so that it hangs over a little on the sides (for easy lifting when done).
HEARTY WHOLE GRAIN TRAIL MIX BARS
These would be a great on-the-go breakfast, addition to a healthy lunch, or an after school snack. For those with peanut allergies, you could substitute almond butter and chopped almonds in place of the peanut butter and peanuts. For others with tree nut allergies, be creative with the recipes. Leave the nuts out altogether and add more sunflower seeds, mix golden raisins in with dark raisins, or throw in some other types of dried fruits.
2 cups Whole Wheat Flour
1 cup Oats (old-fashioned)
1/4 cup Dark Brown Sugar
1 teaspoon Baking Powder
1 teaspoon Baking Soda
3/4 cup Crunchy Peanut Butter
1/4 cup local Honey
1 large Egg
3/4 cup Milk (skim, 2% or whole)
1/3 cup chopped Peanuts
1/3 cup raw Sunflower Seeds
1/3 cup dried Cranberries (Craisins)
1/3 cup Raisins (golden, dark, or a mix)
3/4 cup Dark Chocolate Chips (mini or small ones)
1/4 cup raw Sunflower Seeds
Place the flour, oats, brown sugar, baking powder and baking soda in a mixing bowl. Mix together well. Add the peanut butter and the honey. Beat with electric mixer until the mixture looks like crumbs.
Whisk together the egg and milk in a separate bowl. Add to the ingredients in the mixing bowl and beat until well combined and the dough has thickened. Mix in the peanuts, sunflower seeds, cranberries and raisins just until combined. Stir in the dark chocolate chips.
Press the dough evenly into a 13x9 baking dish lined with parchment. Lift the parchment out of the dish and onto a flat work surface. Sprinkle raw sugar and sunflower seeds over the top and, using another piece of parchment over that, press down gently so that the sugar and the seeds stick to the dough (and not to your fingers). Next, cut the dough into 18 bars. Move the bars off the parchment and onto a lightly greased cookie sheet and bake in a 350* to 375* oven for 15‑20 minutes or until golden brown. Cool for 5 minutes before transferring to wire rack. Cool completely before eating or storing.
Bars will keep in an airtight container for up to 6 days at room temperature, but they probably won't be there that long! Enjoy!