Homemade Granola Bars-1

I have a tiny character flaw. It is not my fault. Really. My father has the same flaw so it must be genetic- right? We both suffer from what Ree of The Pioneer Woman calls LBSCBS (low blood sugar cranky butt syndrome). If too many hours pass between meals suddenly our usually sunny can-handle-anything attitudes are hijacked by a short tempered cannot-deal-with-other-humans mood that threatens to leave a path of scorched earth in our wake. You know- cranky.

My dear mother in her efforts to promote familial peace and harmony learned to recognize the signs of LBSCBS early on and stage interventions as soon as possible. Anytime we would take a family outing more than two hours in length Mom would pack snacks. Cheese, crackers, an apple- anything to keep the dark clouds of hunger from moving in. Her constant attempts over many years to battle the cranky have evolved into an art form. These homemade granola bars are her latest masterpiece.

Granola Bar Ingredients

Making Granola Bars

Infinitely customizable, the granola bars incorporate a variety of nuts, seeds, dried fruits, and whole grains. They are a portable and economical way to keep everyone energized and happy for hours. I have made several batches of the bars already and the ability to mix and match flavors ensures that the granola bars are always appealing whenever you are in need of a quick snack. If any of my offspring inherit the dreaded LBSCBS you can be sure that I will have a few of these bars within arms reach at all times!

Homemade Granola Bars-2
Homemade Granola Bars (Printable Recipe)
Makes Approximately 10 Bars

I have listed optional substitutions below, but you can also replace a portion of the ingredients with puffed rice, chocolate chips, toasted coconut, minced crystallized ginger, cinnamon, raisins, M&Ms (frozen), or anything else that sounds good!

Ingredients:

2 cups rolled oats
3/4 cup wheat germ
3/4 cup seeds (sunflower, pumpkin, flax, sesame, etc.)
1 cup nuts, crushed (pecan, walnut, cashew, macadamia, almond, etc.)
2/3 cup brown sugar
1/2 cup honey (or 1/4 cup honey, plus 1/4 cup of maple, agave, or barley malt syrup)
4 Tablespoons butter
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1 cup chopped dried fruit (cherries, cranberries, blueberries, apricots, etc.)

Directions:

Pre-heat the oven to 400 degrees.

Line a large rimmed baking sheet with foil. Mix together the oats, wheat germ, seeds, and nuts on the baking sheet. Place the sheet in the oven and toast the dry ingredients for 10-12 minutes, stirring occasionally and keeping a close watch to make sure they do not burn. As soon as the ingredients are toasted, remove the pan from the oven.

While the dry ingredients are toasting, line a 11×13 inch rimmed baking sheet with waxed paper and spray it lightly with cooking oil.

Next place a small saucepan over medium-high heat and add in the brown sugar, honey (and any other sweetener), butter, vanilla, and salt. Bring the mixture to a strong boil for two minutes stirring constantly. Turn off the heat.

Place the toasted ingredients in a large bowl, and stir in the dried fruit. Pour the hot liquids into the bowl and stir aggressively until all of the ingredients are moist and well combined.

Using a wooden spoon or spatula, scrape the mixture into the prepared baking sheet, pressing down to evenly spread out the mixture. Fold over the waxed paper or add another sheet on top and press down HARD all over the granola. Set the baking sheet aside and let the bars cool for 2-3 hours until they are hardened.

Once the bars are hard, peel off the waxed paper and turn the granola out onto a cutting board. Cut the granola into bars by pressing straight down with a long knife (don’t saw or they will crumble). The bars can be stored in an airtight container at room temperature individually wrapped in plastic wrap for up to a week.

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