Monday, March 21, 2011

Homemade Granola Adventure

While baking things like chocolate Irish whiskey ice cream cupcakes is probably more fun, these homemade granola bars are undeniably tasty, easy to make and good for you!

These recipe for these bars can be found here. I really liked the almond butter in them, and while it took a bit to get used to the idea of keeping my granola bars in the fridge, they were still chewy which made me happy. I also liked the crunch the rice cereal added. :o)

Homemade granola bars

But to each their own, Dave didn't want to keep them in the fridge, and said the rice cereal reminded him too much of a rice krispie treat and he doesn't like to mix his snacks.

So give you...

Dave's Keeps-Out-Of-The-Fridge Homemade Granola
Adapted from Cookie Baker Lynn
(Note: This version didn't do so well as bars, keep it crumbly and eat with a spoon like cereal!)

1 cup old-fashioned rolled oats
1/4 cup slivered almonds
1/4 cup sunflower seeds
1 tablespoon flaxseeds, preferably golden
1 tablespoon sesame seeds
1 cup crushed graham cracker crumbs (I used honey graham but certainly your own favorite would do!)
1 cup assorted dried fruits (This version and the version pictured above used dried apricots diced up, currants, and sweet cherries)
1/4 cup molasses
1/4 cup honey
1/2 teaspoon vanilla extract
1/8 teaspoon salt

  1. Preheat oven to 350°F.
  2. Spread oats, almonds, sunflower seeds, flaxseeds and sesame seeds on a large baking sheet. Bake until the oats are lightly toasted and the nuts are fragrant for about 8 - 10 minutes. Stir once half way through. Transfer to a large bowl.
  3. Add graham cracker crumbs and dried fruit. Give it a stir.
  4. Combine molasses, honey, vanilla and salt in a small saucepan. Heat slowly and stir continuously only until pourable.
  5. Immediately pour the molasses/honey mixture over the dry ingredients and mix with a spoon or spatula until no dry spots remain.
  6. Refrigerate until it firms up then keep in an air tight container at room temperature.

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