Seriously, they're way better than store bought bars, they're gluten free and not to mention healthy.
Here's where they originated from:
http://www.kitchenstewardship.com/2010/04/08/recipe-connection-soaked-granola-bars/
Here's what you need:
½ c. brown sugar or sucanat
½ c. honey (you cannot substitute brown sugar for this- I tried and the bars wouldn't stick together)
¾ c. butter
1 tsp. vanilla
4 c. rolled oats or soaked and dried oats
1 c. chopped nuts
1 c. add-ins (see FAQs at bottom of page)
o mini chocolate chips (vanilla chips taste good as well)
o chopped nuts
o dried fruit
o shredded coconut
o ground flax seed (but I wouldn't recommend a whole cup)
o sunflower or pumpkin seeds
(You can also add whey powder for added protein.)
Our family's personal favorite is with almonds, coconut, chocolate chips and peanut butter.
Here's what you do:
1st- Cook the brown sugar, honey and butter in a small pot over low to medium-low heat until
slowly bubbly, stirring often. Leave on the heat for at least 10 minutes after boil.
2nd- In a large bowl, mix the oats, nuts, and any add-ins (leave chocolate chips out until the
end to try to avoid melting).
When the liquid is finished on the stove, remove from heat and add vanilla and peanut
butter (1 cup), if using. Stir until thoroughly combined.
Mix the ingredients in the pot into the oat mixture.
While waiting for granola to cool down, butter pan or cover with wax paper.
If using chocolate chips, add them once things have cooled slightly.
Press into a 9x13 pan or deep cookie sheet (or any container, even plastic) lined with wax paper or buttered. I've found it easier to press when the granola has cooled to almost firm.
Freeze 30 minutes (or refrigerate a few hours) and cut into bars. Can store at room
temperature, but holds together best when cold.
Makes about 2 dozen bars, depending on how large you slice them.
Crispier bars: After refrigerating or freezing, cut bars apart and place them spread
apart on a cookie sheet. Bake for 8-10 minutes at 325F. Watch closely for
overbrowning. You will think this trick didn't work when you take them out, but don't
touch! Let everything cool completely right on the cookie sheet, and you'll have a
healthy snack that truly deserves the term “to go.”
Soaked: Use soaked and dehydrated oats in this recipe with great success.
Timesaver: Bake granola just before and reuse the same bowl and pot.
Notes from the Kitchen
Don't be intimidated by the fact that these bars go in the fridge for a smidge. They
are definitely backpack friendly. If you find one that has fallen apart, you can
honestly smash it together in your fist and get a big old granola ball. Tasty! Also, try
the toasting method for crispier bars. They really are still quite soft and chewy, just
with more stick-together-ness than before.
© 2012 Katie Kimball | Kitchen Stewardship, LLC
