Granola Bars
As a busy mother of two I find myself often looking for a quick snack during the day. Something I can grab and throw in my purse. Unfortunately, most quick snacks are processed and terrible for us. I have gotten in the habit, when time permits, of making my own granola bars. These can be kept for a couple weeks in the fridge and can be frozen for several months. They are tasty and filling!
Despite how much I love to be prepared, before giving birth to both of my children I did not fill my freezer with tons of casseroles. This is partly because I’m not a huge fan of most casseroles and also because I wanted to get back in the kitchen as soon as possible. However, a freezer full of these granola bars is a must!
The only down-side to homemade granola bars is their tendency to fall apart. I have made this particular recipe innumerable times and find that the key to keeping the granola in its ‘bar’ shape is:
- make sure to really press down on the bars when putting them in the pan. You want to compact them as much as possible.
- Although you may be tempted, don’t decrease the sugar and honey in the recipe. The ‘stickiness’ is needed to keep the bars together.
- Make sure to cook and stir the butter/sugar mixture for the full minute. It should bubble up as you are stirring (see photo).
- Make sure to really let the bars cool before taking them out of the pan and cutting them. I usually keep them on the counter covered overnight and cut them the next day.
Ina Garten’s recipe calls for pitted dates but my husband pretty much insists that every sweet I make contains chocolate, so my granola bars always include chocolate chips.
Granola Bars
Adapted from the Barefoot Contessa
2 cups old-fashioned oats
1 cup sliced almonds
1 cup shredded coconut, loosely packed
½ cup wheat germ
3 tbsp unsalted butter
2/3 cup honey
¼ cup light brown sugar, lightly packed
1 ½ tsp pure vanilla extract
¼ tsp kosher salt
½ cup semi-sweet chocolate chips
½ cup chopped dried apricots
½ cup dried cranberries
Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.
Toss the oatmeal, almonds, coconut, and wheat germ together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl.
Reduce the oven temperature to 300 degrees F.
Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the chocolate chips, apricots, and cranberries and stir well.
Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown.
Cool overnight, or at least 5 hours before cutting into bars. Serve at room temperature.