I’ve finally decided that it was high time that I make my own granola bars. I love the idea of having a ready-to-go bar packed with energy boosting proteins and grains, but I really don’t like the cardboard processed taste of store bought granola bars. So, when I stumbled across this recipe featuring Julie Van Rosendaal’s (From dinner with Julie) thick and chewy granola bars. They just looked so good that I had to make them! And what a better activity to do when you’re two-year-old niece comes over on a Saturday afternoon? (I apologize in advance for the dis-coordinated photo sequence. It’s a little tough to snap photos while a little monkey is running around! 🙂
Roxie was my little helper. She also got to lick a lot of spoons…
As the base that held the granola bars together, I used two local ingredients: pure, unpasturized unfiltered, locally produced raw honey, and Mighty Trio Organic‘s locally produced organic canola oil. I also used peanut butter. Really, these are truly amazing bars.
I know, the base doesn’t look too pretty, but trust me, it tasted amazing!!
By the end, all the ingredients looked golden and crisp and amazing!
This makes for a perfect grab-and-go snack, without all the cradboardy taste.
Jacquie’s Tasty Thick and Chewy Granola Bars (Courtesy of Julie Van Rosendaal and SwerveCalgary)
Homemade granola bars can be customized to suit your taste with any kind of nuts, seeds and dried fruit (chopped dark chocolate or chocolate chips can also be added). If you’re sending the bars to a nut-free school, replace the nuts with more seeds or dried fruit. If you don’t have oat flour, make some by pulsing oats in a food processor until powdery, or try substituting brown rice or quinoa flour. Wrap cooled bars individually and stash them in a jar on the countertop to grab and go.
- 1 3/4 cups oats (quick-cooking or old-fashioned), barley flakes, or a combination
- 1/3 cup packed brown sugar
- 1/3 cup oat flour (I used whole wheat flour)
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1 cup chopped nuts, such as walnuts, pecans, almonds and cashews
- 1 cup chopped dried fruit, such as apricots, raisins and dried cranberries (I used local dried fruit from Steve and Dan’s)
- 1/2 cup seeds, such as sesame, sunflower, green pumpkin and flax
- 1/3 cup canola oil
- 1/3 cup peanut butter, golden pea butter or another nut butter (try almond or cashew)
- 1/3 cup liquid honey, maple syrup or golden syrup
- 1 large egg
- 2 tsp vanilla
1) Preheat the oven to 350°F and spray an 8” x 8” pan with non-stick spray.
2) In a large bowl, stir together the oats, brown sugar, oat flour, salt and cinnamon. Stir in the nuts, dried fruit and seeds.
3) In a small bowl, whisk together the canola oil, peanut butter, honey, egg and vanilla. Add to the dry ingredients and stir until well blended and crumbly. Press firmly into the prepared pan.
4) Bake for 25-30 minutes, until set and golden around the edges. Cool completely in the pan on a wire rack before cutting into squares or bars.