Sunday, August 31, 2014

Homemade Granola Bars

On Friday, I went back to an old recipe.  One of my favorite spin class instructors was driving to North Carolina to start a 3 month time away, and I wanted to create a care package of sorts, something to eat during the trip.  But my spin instructor only eats healthy food, and doesn't eat dairy--so a lot of my cookie recipes wouldn't work.

I thought of the breakfast bar type cookies I used to make, from a recipe I found in Mollie Katzen's Still Life with Menu.  It's infinitely adaptable, very portable, and keeps well.  If you like crisper bars, you spread the batter more thinly across the cookie sheets.  If you want something more like a cookie, you use a thicker spread.

It's one of those recipes that can be made quickly, a bonus for the busy days that leave us longing for something homemade, nourishing, and portable.  And if you're cooking for a crowd, it's easily doubled.

Homemade Granola Bars

2 C. oats
1 1/2 C. whole wheat flour
1/4 C. wheat germ and/or flax seeds
spices, like cinnamon, to taste--1 tsp. or so
6 T. brown sugar (can be increased, decreased, or left out)
1/2 C. of nuts (can be increased, decreased, or left out)
1 C. apple juice, orange juice or water
1/2 C. vegetable oil (can be olive oil; can be partially apple sauce)
1 C. raisins or cranberries or other dried fruit, chopped--can be left out
A handful/sprinkle of coconut--or not

Mix everything together and spread across a greased cookie sheet.  Bake at 375 for half an hour.

Cut into squares while still warm.

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