I must admit, there are few snacks that I love more than a nice, well-balanced granola bar. After scheduling my classes around and during lunch time—mainly because I’m definitely not a morning person—granola bars have become my staple for a quick bite in between classes to stave off a rumbly tummy during Economics.
While I’d normally pick up a box of Luna bars or something from Kashi, I was never a big fan of all the extra ingredients and additives. So, after perusing a few cookbooks and recipes, I got together an idea of what I’d like my own granola bars to be like, namely, something with plenty of fruits and nuts—especially cherries and almonds—as well as something that didn’t have too much sugar and that was easy to throw together. After a bit of trial and error, I think I’ve come up with a winner.
To start, combine in a food processor some old-fashioned oats…
…whole wheat flour…
…nonfat dry milk…
...and a heaping 1/2 teaspoon of cinnamon.
Once all that’s in there, mix it up until finely ground and well blended.
Then add some raw sunflower seeds…
…dried cherries (Yum!)…
…and dried cranberries.
Pulse those in the food processor until slightly broken up, but still retaining a lot of their shape—about ten pulses—and then transfer to a large bowl.
Add two beaten eggs…
…and a good glug of maple syrup.
Stir that all together and then pour the mixture out onto a baking sheet covered with non-stick aluminum foil or with cooking spray. To spread, since this stuff gets pretty sticky thanks to the syrup, cover it with a piece of cling wrap and use your hands to spread it out to desired thickness.
After that, simply remove the cling wrap and bake for about 10 minutes, until lightly browned.
And that’s it! A quick, easy, yummy snack that’s also pretty healthy to boot. They keep well in the fridge for about a week or stored in the freezer for a few months, either way they’re delicious.
If you’re looking for a tasty treat to take to work, school, or just have the munchies, give these a try!
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Koci’s Favorite Granola Bars
Recipe by La Kocinera
1 cup old-fashioned rolled oats
1/2 cup whole wheat flour
1/2 cup nonfat dry milk
1/2 teaspoon ground cinnamon
1/2 cup raw sunflower seeds
1/2 cup raw almonds
1/2 cup dried cherries
1/2 cup dried cranberries
2 eggs, beaten
1/2 cup maple syrup
Preheat the oven to 350 degrees.
Combine oats, flour, dry milk, and cinnamon in a food processor, mixing until finely ground. Add sunflower seeds, almonds, cherries, and cranberries; pulse until slightly chopped, about 10 quick pulses.
Transfer the mixture to a large bowl and stir in the beaten egg and maple syrup. Pour out onto a baking sheet covered with non-stick aluminum foil or cooking spray and cover with a piece of cling wrap. Using your fingers, press down on the mixture to spread it out along the baking sheet to desired thickness.
Bake for about 10 minutes, until lightly browned. After cooling, cut into bars and package in an airtight container and store for several days either at room temperature or in the refrigerator or freeze for several months.