Granola Bars
Last spring I did a whole lot of recipe testing for a variety of allergen free energy snacks including non-baked granola bars. The base that keeps them together came from the classic puffed wheat square “sauce”. Several tests included a variety of liquid sugar products. I tried combinations of brown rice syrup, agave syrup, honey and of course the standard corn syrup. After studying these sugars, and seeing the need for sticking power, I’d recommend using at least half of the total quantity as corn syrup, and don’t increase the honey amount more than listed.
With working from home, keeping the kiddos engaged in their work and in the kitchen, having a daily snack project may be helpful to incorporate into all our days. This recipe has lots of items that you may need to swap in something else, and that is quite fine, as long as it is similar to the original item. This recipe is all about the sauce and getting the dry ingredients coated well.
Hope this can fuel your day, Chef Sharon
Granola Bars (vegetarian; nut, gluten and dairy-free) one 8 1/2 x 13 pan makes 24 bars
Ingredients:
SYRUP:
1 cup corn syrup (or 1/2 cup brown sugar, 1/2 cup white sugar, 1 Tbs water)
1/2 cup honey
1/3 cup oil (grapeseed, canola or coconut)
1/2 tsp molasses
DRY INGREDIENTS:
2 cups quick oats (use gluten free quick oats if needed)
2 cups old fashioned oats (this is a larger, full flake product that isn’t as broken down as quick oats)
2 cups rice krispies, puffed rice, or quinoa puffs
1/2 cup dried blueberries, craisins, or raisins
3 Tbs sesame seeds
3 Tbs shredded coconut
3 Tbs cocoa powder
2 Tbs hemp hearts
2 Tbs ground flax
1 tsp flax seeds
WHEN MIXTURE IS COOL add 1/4 cup chocolate chips or chunks
Directions:
Prepare your pan by rubbing 1 tsp of coconut oil or olive oil onto the base and 1 inch up the sides.
Measure all dry ingredients into a mixing bowl, except for the chocolate chips (so they don’t melt later).
In a medium sized saucepot, place the syrup ingredients over medium heat. Stir occasionally.
Bring the syrup to a rolling boil (see photo below) for one full minute and do not stir during this time.
Pour boiling syrup over the dry ingredients, and stir well to fully incorporate the “glue”.
Set aside, stirring occasionally over the next 8 minutes to cool the mixture. Once not too hot, stir in the chocolate chips and pour into the prepared pan, pressing and compressing it to prepare it for cutting. You can grease your hand and press it down, or use a pastry roller (see photo below).
Let the bar almost fully cool before cutting, 3x8 is the sizing I use to get 24 bars.
These bars can be kept at room temperature in an airtight container for up to a month, so making a double batch may be what you do next time!
Chef’s note: while you could add other seeds to this recipe, keeping it oat and cereal focused is the goal, with ground flax and or ground chia really bringing in some extra omega 3 to the nutritional count!
