CUISINE & CULTURE
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ANGELINA@ANGELINALARUE.COM
Granola bars are supposed to be healthy, right? That’s not always the case. I remember in years past when a product hit the shelves that was marketed as a nutritious snack, resembling a granola bar, but it was covered in milk chocolate and studded with tiny, colorful candies. I wondered how this passed as a healthy treat when it was merely a candy bar.
While some manufacturers put out a decent product, most produce granola bars that are more junk food than nourishment.
Some granola bars are even less suspicious, they may look perfectly crunchy or gooey, chalked full of oats, nuts, and seeds. But the problem begins with what holds it all together. The oils, sugars, and a list of ingredients that often can’t be pronounced take away from the otherwise good nutrition.
I have frequently created various recipes for cereal-type granola, but never played with the idea of baking granola bars until I craved a better choice that only consists of ingredients I want to eat.
This formula can be used with various combinations of nuts, oats, and fruits. I like the chewiness of the bars when first baked, but for a crunchier version, I bake them a second time, after cutting them into bars.
Whichever version you prefer, and whatever combination of ingredients you like, these homemade granola bars are just the thing for you to grab for a mindful breakfast, or to have as a nourishing snack any time of day. And as the kids head back to the classrooms, they will make a perfect after-school snack, or to have tucked into their lunchboxes.
Enjoy food made fresh!
Homemade Granola Bars 1 ¼ cup whole, rolled oats 3/4 cup nuts, such as walnuts 1/2 cup pure maple syrup 1/4 cup creamy nut butter 1 teaspoon vanilla extract 3/4 cup dried fruit of any choice, or fresh blueberries Preheat oven to 375 degrees F. Line an 8-by-8 inch baking pan with parchment paper.
Place oats, nuts, pure maple syrup, nut butter, and vanilla into a food processor with the S-blade and pulse a time or two to start combining. Continue pulsing until mixture has crumbs that stick together but still have texture.
Fold dried fruit or fresh berries into the mixture by hand. Press the dough into the prepared baking pan. Bake in preheated oven for 20 to 22 minutes until set. Let cool and cut into 1 ½-by-4-inch bars. Serve as is, or place on a baking sheet and return to a 375-degree F oven for 10 to 12 minutes to achieve a crisp, crunchy granola bar.
Store in an airtight container. Make 8 bars.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
