I have a kind of love-hate relationship with snacks.  Love in the sense that I am a salty, crunchy, grab-a-bite-walk-out-of-the-room-do-something-come-back-grab-another-bite-repeat-repeat-repeat sort of person.  Hate in the sense that I am a grab-a-bite-walk-out-of-the-room-do-something-come-back-grab-another-bite-repeat-repeat-repeat sort of person.  Seriously.  I have no self control.  My biggest downfall in the world?  Cheetos.  It’s a shame really that my self control is in such short supply when it comes to those things…

Anyway.  The subject of this post.  Snacks.  Considering how often I am nursing Sylvia, I’m frequently hungry and have been looking for something that was filling and nutritious, but could be eaten with 1 hand.  And I wanted something I could toss in the basket on my nightstand and eat at 330 in the morning without feeling guilty.  Granola bars fit the bill for this request the best, but let me tell you, I’ve not had the best luck with homemade granola bars.  Either they come out with the consistency of re-bar or they crumble with the first bite.  The search for the perfect granola bar has been ongoing for over a year.

I order books from the library a few times a month and often don’t see the books before I pick them up.  I tend to order based on topic and in December, I was looking for more ideas for vegetarian meals so the book The Organic Family Cookbook caught my eye.  I’ve tried several recipes from her book and must tell you that I’ve really enjoyed it.  So much so that I put it on my Amazon list and was delightfully surprised to open it as a Christmas gift!  This granola bar recipe is adapted from the formula listed in the book and I am truly pleased with how they turned out.  I cut and wrapped the bars individually and they’ve stored quite well.

Granola Bars (adapted from The Organic Family Cookbook)

  • 2 cups whole oats
  • 1/2 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1/2 cup chopped dried cranberries
  • 2 Tbsp. flax seed
  • 2 Tbsp. wheat germ
  • 1 tsp. sea salt
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/2 cup almond butter
  • 3/4 cup local honey
  • 1/4 cup brown sugar
  • 1 Tbsp. coconut oil
Preheat your oven to 350 degrees.  Mix together the oats, seeds, flax seed and wheat germ.  Spread the mixture out on a lined baking sheet.  Toast for 8 minutes.  Then, pour the warm mixture into a mixing bowl and add the cranberries, salt, cinnamon and nutmeg.  In a small saucepan combine the almond butter, honey, brown sugar and coconut oil.  Heat through, until the ingredients are thoroughly melded and liquid-like in consistency.  Remove from the heat and pour over the dry ingredients and mix well.  Line a 9×13 baking dish with parchment paper and grease well.  Press the granola mixture into the pan with a spoon.  Bake for 25 minutes.  Allow to cool for at least 2 hours before cutting.
(Makes18 bars about the size of Cascadian Farms granola bars.)

3 Replies to “Finally…”

    1. I made these today with my daughter and they were so easy. Best of all iucdlioes! We made bars and put cute stickers on to seal them – that is such a great idea. I added 1/4 of cup of peanut butter and 3 TBS of flax and they were great. I used GF Oats from Bob’s Red Mill and they seem to be holding up just fine – not crumbly. Next time, I may add an egg to up the protein factor and cut back on the oil. I’ll let you know if it works!

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