Granola Bars, Yum!
In my constant siege on eradicating high fructose from life, I decided to make granola bars from scratch. Zee loves granola bars and although we switched from a major corporate brand to a small indie brand some time ago, I am still leery of what’s lurking all up and through my oats.
I am not one for recipes because I am very lazy visual and am pretty good at making recipes up. Here is what I did:
Brown Sugar (the dark, brick-like kind)
You can pretty much use whatever dried fruit and nuts you have on hand. Be creative!
- Spread out some rolled oats and wheat germ on a baking sheet and put them in the oven at 350 degrees to toast. Mind you, these are not instant oats, so don’t try this with the peaches and cream packet you have in your cupboard. If you can, go organic. Let toast for 15 minutes. Keep checking so you you don’t burn them because that would suck.
- While the oats and wheat germ are toasting, get a big pot and melt 3 tablespoons of butter, add a heaping handful of darkly packed sugar and about a third a cup of honey. Mix well over a medium flame.
- Once the butter mixture has melted add the toasted oats and wheat germ and whatever dried fruits and nuts you want. Mix well.
- Take a shallow casserole dish and either a) line it with wax paper or b) spray with non-stick cooking spray. Pour your new combined mixture in the pan and beat it like it owes you money pound it down nice and tight. Bake on 300 for another 20 minutes.
- Let cool completely. I set mine on the table, then put it in the refrigerator.
- Once cooled, enjoy!
All I can say is that my family loved them and my next batch will involve apricots.