These bars freeze well so you can get a head start and make them now so you don't need to add another thing to your baking list. And, they're also great to share! Oh and did I mention the most important thing? They're delicious! I've actually tried making a few recipes for granola bars and they just haven't turned out-they've either been too crumbly, too sticky or lacking in flavor. These were my favorite to date and I love how flexible the recipe is-go ahead and put in whatever you like!
A special thanks to Brenda from Meal Planning Magic for hosting this blog hop!
Thick and Chewy Granola Bars
1 2/3 cups quick rolled oats
1/2 to 3/4 cup granulated sugar (depending on how sweet you like your granola)
1/3 cup oat flour (or 1/3 cup oats, processed till finely ground in a food processor or blender)
1/2 teaspoon Kosher salt
1/4 teaspoon ground cinnamon
2 to 3 cups dried fruits and nuts (total of 10 to 15 ounces)*
1/3 cup peanut butter or another nut butter (I used canned pumpkin) (optional)
1 teaspoon vanilla extract (optional)
6 tablespoons melted unsalted butter
1/4 cup honey, pure maple syrup or corn syrup
2 tablespoons light corn syrup
1 tablespoon water
Preheat the oven to 350°F. Line an 8″ x 8″ x 2″ pan in one direction with parchment paper, allowing it to go up the opposing sides. Lightly grease the parchment paper and the exposed pan, or coat with non-stick spray.
Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted butter or oil, liquid sweeteners and water. Toss the wet ingredients with the dry (and peanut butter, if using) until the mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan.
Bake the bars for 30 to 40 minutes, until brown around the edges and starting to brown on top. The bars will be soft and appear to be underbaked when you press into the center of the pan but will set once completely cool.
Cool the bars in their pan completely on a cooling rack. (Alternately, after about 20 minutes you can use your parchment “sling” to lift and remove the bars, and place them in their paper on the rack to cool to speed up the process).
Once cool, a serrated knife to cut the bars into squares. If bars seem crumbly, chill the pan of them further in the fridge for 30 minutes, then cut them while cold.
To store, wrap the bars individually in plastic or stack them in an airtight container. In humid or warmer weather, it’s best to store bars in the refrigerator.
*Suggestions: Dried cranberries or cherries, apricots, any dried fruit of choice, pecans, sunflower seeds, coconut, walnuts, sesame seeds, pepitas or even chocolate chips. I used a combination of dried cranberries, almonds, sunflower seeds, pumpkin seeds, chocolate chips, toasted millet and buckwheat.
Source: Smitten Kitchen, originally adapted from King Arthur Flour
1 2/3 cups quick rolled oats
1/2 to 3/4 cup granulated sugar (depending on how sweet you like your granola)
1/3 cup oat flour (or 1/3 cup oats, processed till finely ground in a food processor or blender)
1/2 teaspoon Kosher salt
1/4 teaspoon ground cinnamon
2 to 3 cups dried fruits and nuts (total of 10 to 15 ounces)*
1/3 cup peanut butter or another nut butter (I used canned pumpkin) (optional)
1 teaspoon vanilla extract (optional)
6 tablespoons melted unsalted butter
1/4 cup honey, pure maple syrup or corn syrup
2 tablespoons light corn syrup
1 tablespoon water
Preheat the oven to 350°F. Line an 8″ x 8″ x 2″ pan in one direction with parchment paper, allowing it to go up the opposing sides. Lightly grease the parchment paper and the exposed pan, or coat with non-stick spray.
Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted butter or oil, liquid sweeteners and water. Toss the wet ingredients with the dry (and peanut butter, if using) until the mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan.
Bake the bars for 30 to 40 minutes, until brown around the edges and starting to brown on top. The bars will be soft and appear to be underbaked when you press into the center of the pan but will set once completely cool.
Cool the bars in their pan completely on a cooling rack. (Alternately, after about 20 minutes you can use your parchment “sling” to lift and remove the bars, and place them in their paper on the rack to cool to speed up the process).
Once cool, a serrated knife to cut the bars into squares. If bars seem crumbly, chill the pan of them further in the fridge for 30 minutes, then cut them while cold.
To store, wrap the bars individually in plastic or stack them in an airtight container. In humid or warmer weather, it’s best to store bars in the refrigerator.
*Suggestions: Dried cranberries or cherries, apricots, any dried fruit of choice, pecans, sunflower seeds, coconut, walnuts, sesame seeds, pepitas or even chocolate chips. I used a combination of dried cranberries, almonds, sunflower seeds, pumpkin seeds, chocolate chips, toasted millet and buckwheat.
Source: Smitten Kitchen, originally adapted from King Arthur Flour
Thank you for sharing this recipe. I've only made granola bars once and I never thought about freezing them! I'm amazed to discover all the things I can freeze and now I can add this to the list. These look really good and sturdy. You are so right about needing healthy snacks around the house right now. I just got back from the mall and I think everyone is starting Christmas shopping early. I'm wiped and hungry! : )
ReplyDeleteHomemade granola bars are awesome. It's hard to go back to the store-bought ones afterwards! Can you please send me some so I don't have to make any? :)
ReplyDeleteI love homemade granola bars, and these look extra fabulous!
ReplyDelete