Granola. I love it. I love its’ simplicity. It may be enjoyed on its’ own, on top of yogurt or ice cream, or simply as a breakfast cereal or late afternoon snack with tea…whatever your fancy. Here’s a basic recipe for granola bars.
3.5 cups quick cooking oats
1 cup chopped almonds
1 egg beaten
2/3 cup butter, melted
1/2 cup honey
1 tsp. vanilla extract
1/2 cup sunflower kernels
1/2 cup flaked coconut (unsweetened)
1/2 cup dried cranberries
1/2 cup packed brown sugar
1/2 tsp. cinnamon
Butter, then flour (sides and bottom), a 15 inch X 10 inch X 1 inch baking pan (or thereabouts…). Combine oats and almonds in bowl, toss, then add to prepared pan. Bake at 350 F for 15-25 minutes, or until toasted, stirring occasionally.
While that is going on, in a large bowl combine the egg, butter, honey and vanilla. Stir in sunflower seeds, coconut, cranberries, brown sugar and cinnamon.
Stir in oat mixture.
Butter and flour pan again (if necessary) then press mixture into pan.
Bake at 350 F for about 15-20 minutes or until set and edges are lightly browned. Cool on wire rack. Cut into bars.
Store in an airtight container, if they last that long!
The best part of this recipe – I always love recipes where ingredients can be substituted or omitted, without affecting the overall taste – is the variety of ‘additions’ which may be added or not. You could try using raisins, dried apricots, chocolate chips, flax… use what you have on hand and relax. I made these without the coconut, because I didn’t have any…they were still delicious! Want to make them a bit festive? Drizzle chocolate sauce over top, once cooled, before cutting…
Granola bars on the go – perfect for anywhere and anyone as these are gluten free (if you dust pan with gluten free flour of course). Baked with love – not only better for your budget, but better for your body.