Granola Bars

I actually first encountered this granola bar at a BBQ. I know what you’re thinking- What’s a granola bar doing at a BBQ. Well at the time it did make sense- mainly because I had no idea that it was a granola bar. It was served on a dessert platter with cookies and brownies, along with a big bowl of watermelon. I grabbed one, thinking it was a peanut butter chewy bar. Afterwards, I was speaking to the teacher (part of the NEIJS program- read previous post) who hosted the get-together and told her that I wanted the recipe for the oatmeal chewy bar. She was so excited to tell me that it was actually a granola bar, made with under a cup of sugar and with whole wheat flour.
I was baffled. It tasted completely unhealthy. I was waiting for her to list corn syrup and margarine off her list of ingredients. But no- the recipe contained a small list of ingredients. And the best part is that you don’t even need a mixer!

After the program was finished and I was back in my own kitchen, I made a batch and brought a plate over to the people who were hosting us for lunch. They too were astounded when I listed the ingredients. My plate of granola bars was completely finished by the time dessert was through. I know granola bars are meant to be eaten as a grab-and-go food in the morning, but it seems like these could also be used as a dessert option, as well!

Granola Bars

Yields: 12 bars, approximately

Prep time: 10 minutes

Bake time: 25 minutes

Ingredients:

2/3 cup oil

2/3 cup honey

1/3 cup brown sugar

1 tsp vanilla

1 cup whole wheat flour

1 tsp baking soda

41/2 cups old fashioned oats

Granola treats- a small handful of choc. Chips, raisins, walnuts (I added this stuff in on my own- what’s a granola bar without treats!! But it’s optional..)

Instructions:

1.       Preheat oven to 350 degrees

2.       Mix together oil, honey, and brown sugar with a fork

3.       Add vanilla and continue mixing

4.       Gently combine the flour, oats, and baking soda

5.       Stir in treats of your choice

6.       Press into a 9x13 pan and bake for 25 minutes

7.       Let cool and slice

Stores great in the freezer and tastes great straight out of the freezer too!

This recipe is originally from the mishpacha magazine