I have to admit that, before making this video, I didn’t really have an idea of what granola even was. I mean i knew it was crunchy goodness that cost like $20/ lb, but my thoughts never really extended past that. I do have to say that it’s quite odd how expensive it can be, considering the raw ingredients of rolled oats and honey, which by the way, are essentially what granola “is”, though there are so many variations, some of which omit one or both of the main ingredients, that it’s hard to really nail it down.
Back in my construction days I would constantly find myself hungry in the middle of the day, with no plan on how to remedy the situation. Short on time and self-respect, it was not uncommon for me to stop into a drugstore or gas station, grab a couple of granola bars, a Diet Coke, and maybe a bag of chips to eat on my way to the next job site. What I ended up with was a hardly satisfying assortment of snacks for the cost of a decent fast-casual meal.
Now that I have a little time to breathe, I decided to look further into the popular breakfast/ snack food. The results a kitchen favorite in the household – requested often and depleted quickly. The process is simple, and the level of customization available to the maker can really make this a fun project. And not just for you! Imagine how thoughtful a gift this could be. “Hey Jerry – I know you like apples, so I made these cinnamon apple granola bars for you. Happy Birthday!” Let me tell you – that would make Jerry’s year.
Hopefully a couple of you have your gears turning, thinking of combinations bases, mix-in’s and “glue”. So let’s get to learning how to make these things!
Here’s the instructional video:
And here’s the recipe:
Granola Bars 2 Ways
Ingredients
Apricot Pecan
Base
- 2 C Rolled oats
- 1/2 C Pecans chopped
- 1/2 C Coconut
Glue
- 1/2 C Honey
- 1/3 C Brown sugar
- 3 Tbsp Unsalted butter
- 1 tsp Vanilla
- 1/4 tsp Salt
Mix-ins
- 1/2 C Apricots chopped
- 1/4 C Pecans whole
Chocolate Tahini
Base
- 2 C Rolled oats
- 1 C Rice cereal
Glue
- 1/2 C Honey
- 1/3 C Brown sugar
- 1/4 C Tahini
- 1 tsp Vanilla
- 1/2 tsp Salt
Mix-ins
- 3/4 C Chocolate chips
- 2 Tbsp Toasted sesame seeds
Instructions
Apricot Pecan Bars
- Prepare 9×9 or similar size baking dish. Brush lightly with oil or butter and line with parchment paper.
- Toast pecans (both for the base and mix-in), oats, and coconut flakes in 350 degree oven until golden and fragrant – about 10 minutes. It helps to put the pecans in a separate pan, so you can portion the mix-in and base more easily. Put all base ingredients in a large bowl, set aside.
- Mix all of the glue ingredients, except the vanilla, in a small saucepan, bring to a light simmer for about 2 minutes. Remove from heat, add vanilla.
- Add the glue to the base ingredients and toss to combine. Add the mix-ins and mix until all components are combined.
- Press down into baking dish. Bars should be just under 1" thick. Use flat bottom of a glass or measuring cup to get an even top.
- Place into 350 degree oven for 15 minutes.
- Remove from oven and let cool completely before cutting.
- Cut into size desired. Store with parchment paper in between each bar to prevent sticking. Store in refrigerator for up to 1 week, or in freezer for up to 3 months.
Chocolate Tahini Bars
- Prepare 9×9 or similar size baking dish. Brush lightly with oil or butter and line with parchment paper.
- Toast pecans in 350 degree oven until golden and fragrant – about 10 minutes. Mix oats with rice cereal in a large bowl, set aside. Lower the oven temperature to 300 degrees
- Mix all of the glue ingredients, except the vanilla, in a small saucepan, bring to a light simmer for about 2 minutes. Remove from heat, add vanilla.
- Add the glue to the base ingredients and toss to combine. Add the mix-ins and mix until all components are combined. Optionally, add chocolate chips to the top of the bars in the baking pan.
- Press down into baking dish. Bars should be just under 1" thick. Use flat bottom of a glass or measuring cup to get an even top.
- Place into 300 degree oven for 15 minutes.
- Remove from oven and let cool completely before cutting.
- Cut into size desired. Store with parchment paper in between each bar to prevent sticking. Store in refrigerator for up to 1 week, or in freezer for up to 3 months.