My family loves granola bars - from the youngest to the oldest. They are easy to make with endless variations and a quick grab and go snack. This past month or so I have been experimenting with new recipes from our standard traditional granola bar which continues to be a hit with the family.
Here are 5 to get you started:
1) Granola Bars- This is the basic one I've been making for years
1/3c oil (olive, canola whatever you prefer)
3/4c brown sugar
2T honey
1t vanilla
1 egg
1c whole wheat flour
1t cinnamon
1/2t baking powder
1/4t salt
1 1/2c oats
2c cereal (form of Cheerios, crisp rice, or granola type)
Optionals: 1-2 cups of: nuts, raisins, chocolate chips, dried fruit, peanut butter chips, etc.
Combine oil, brown sugar, honey, vanilla, and egg.
Add flour, cinnamon, baking powder, and salt. Mix well.
Stir in rest.
Spray a 9x13 pan. Press mixture evenly into the bottom of the pan.
For chewy bars: 350 for 20-30min, until ightly browned on edges.
For crunchy bars: 300 for 40-50min until brown all over.
These can be frozen to be used for later.
Tips:
This is a great base for granola bars so feel free to experiment with flax seed, bananas, dates etc.
- 1 cup Medjool dates, pitted
- 1 cup raw cashews
- ¼ cup peanut butter
- 1 tablespoon water
- Combine dates,
cashews, peanut butter and water in a food processor and puree until
mixture starts to stick together. Add a little more water if necessary
to help mixture come together.
- Pick up date
mixture and using your hands work to squeeze it together into one big
clump. Mash it down on a cutting board or sheet of wax paper to form
into one even rectangle shape using the sides of your hands (or a knife)
to make the edges straight.
- Slice into 12 even squares. For best results store in the fridge, although bars can be kept at room temperature.
3) Variation of homemade Larabars - Chocolate Chip Cookie Dough
Ingredients:
- 1.5 cups raw cashews (230 grams)
- 1/4-1/2 tsp fine grain sea salt (I used 1/2 tsp)
- 1 cup tightly packed pitted dates* (roughly 190 grams)
- 1 tsp pure vanilla extract
- 3 tbsp mini dark chocolate chips (or simply chop larger pieces of chocolate)
1. If your dates are stiff or dry, soak the dates in a bowl of water
for 30-60 minutes before beginning. Drain well and pat dry before use.
2. Add cashews and salt into a food processor and process the until
the cashew crumbs are just smaller than peas, for about 3-4 seconds.
3. Now add in the pitted dates and process until the mixture comes
together, for about 15 seconds, or longer if needed. The mixture should
stick together easily when you squeeze it between your fingers. If it
doesn’t stick or it’s still a bit crumbly, add a very small amount of
water (1 tsp at a time) and process it again. I added 1 tsp of water and
it was perfect.
4. Add the vanilla and process until combined. Finally, pulse in the chocolate or simply stir in by hand.
5. Line an 8-inch square pan with 2 pieces of parchment paper, one
going each way (this makes it easier to lift out). Scoop mixture into
pan and smooth out with hand until it’s level. Beginning at the centre,
push down firmly all over the mixture. The more you pack it down the
better the bars will hold together. Roll out with a pastry roller if you
have one
6. Freeze for at least 15 minutes and then slice into 10-12 bars. The
bars are a bit fragile and can break apart, so just handle them
carefully. For on-the-go, wrap bars in plastic wrap or tin foil and
store in the fridge or freezer. Or just store them all in an air-tight
container if enjoying at home.
Note: You can use Medjool or honey dates here. Just be sure they are nice and soft.
4) Dark Chocolate Peanut Butter “Granola” Bars
These were recommended by my running buddy, Quinoa. Since I'm not a big coconut fan, I left the shredded coconut out.
Ingredients:
- 1 teaspoon vanilla
- 1/4 cup raw honey
- 1/2 cup natural unsweetened peanut butter (or almond butter)
- 2 tablespoons coconut oil
- 1/2 cup raw almonds
- 1/2 cup raw walnuts
- 1/2 cup raw pecans
- 1/2 cup raw cashews
- 5 medjool dates
- 1/4 cup sunflower seeds
- 1/4 cup shredded coconut, unsweetened
- 1/4 cup 80% cacao dark chocolate chips
Instructions:
- Combine the vanilla, honey, peanut butter, and coconut oil in a saucepan over medium-low heat.
- While the mixture is heating, place all of the nuts and dates in a
food processor and chop until the mixture resembles course sand.
- Add the shredded coconut and sunflower seeds and pulse a few times until the sunflower seeds are roughly chopped.
- Remove the coconut oil mixture from the stove once it has melted, then stir in the nut mixture.
- Line an 8×8 baking pan with parchment paper, then pour the granola bar mixture into the pan.
- Place another piece of parchment on top, and use your palms to press
the mixture into the pan evenly. Make sure to pack it down as tightly
as possible. This will help the bars bind and not crumble. Sprinkle the
chocolate chips on top and press them in lightly.
- Place in the freezer to set for 2 hours. Lift the parchment paper
out of the pan and place on a cutting board. Use a sharp knife to cut
the bars into rectangles.
- You can store these in the refrigerator for 2 weeks, or the freezer
for a few months. If storing in the freezer, remove the bars for about
20 minutes prior to serving
Combine the honey and peanut butter in a large non-stick saucepan
over a very low heat until it’s runny. Mix in the oatmeal and optional
protein powder followed by a sprinkling of whatever takes your fancy
from the suggestions above. Don’t forget to add the vanilla extract and
more water if you find the consistency a little dry, this will vary
according to the optional ingredients you include. Stir together well
and then press into a 9 x 9 ” tin. Allow the compressed mixture to cool
before cutting it into 16 equal bars. At home, we wrap each bar in
greaseproof paper and place them in a glass, not plastic container in
the fridge, although it isn’t strictly necessary to refrigerate them.
What's your favorite granola, energy, or protein bar? I'd love to try out some more!
The course reminded me of my cross country running days - lots of short step hills, different terrains to run on - with obstacles thrown in here and there. The obstacles - such as potato sack jump, tire carry, trailer bed crossovers, car crossovers, pushups, cornhole, ammo boxes carry, picnic table crossing, and of course the largest inflatable water slide I'd ever seen- were fun and broke up the running. 
