Homemade granola bars

Rob and I LOVE granola bars and I wanted to make them using what I had in the pantry.

I took two recipes and combined them to make these awesome bars.

Here is what you need for the main part of the bar:

• 2 1/2 cups rolled oats
• 3/4 cups flax seed
• 1/4 cup sesame seed
• 1 cup chopped almonds or sunflower seeds or pumpkin seeds.  I used sunflower seeds
• 1/2 cups shredded coconut
• 1/2 teaspoon sea salt
• 1 teaspoon cinnamon
• 2 teaspoon vanilla extract
• 1/2 cup pure honey
• 4 tablespoon coconut oil
• 1/4 cup brown sugar (or palm sugar)
• 1 cup dried fruit

Preheat oven to 325 degrees.Combine the rolled oats, flax
seeds, sesame seed, coconut and almonds. Spread them evenly on a baking sheet, lined with parchment paper or silicone sheet.

Toast for about 15-30 minutes until golden. Be sure to stir occasionally so it doesn't burn.




















In a small pan warm (or melt) the coconut oil then pour into bowl with the vanilla, honey, coconut oil and brown (or palm) sugar.

In a bowl, combine sea salt, cinnamon, and dried cranberries.

When the oat mixture is finished toasting, add everything together and mix by hand.

Line a 9" x 13" baking pan with waxed paper. Spread the mixture in the baking pan and press to create a smooth surface.

Now you need to make part 2 of the bars!

You will need:

• 1 1/3 cup cocoa powder
• 1 1/3 cup coconut oil 
• 2/3 cup + 2 tablespoon honey
• 1 teaspoon vanilla
• pinch of salt

Heat coconut oil in a small saucepan over low heat. Once it melts add the remaining ingredients.  Pour this over the granola.  Refrigerate for 2 hours.

When you take it out of the refrigerator it will look like this:

Now flip it over and see that all the chocolate layer is on the bottom!

 

Cut into 2 or 3 inch squares.  Wrap them individually in wax paper and store in the fridge.

They are yummy!! One bar is so filling and full of energy!

Blueberry and Yogurt Snack Bars

I have made these many times for a nice snack, breakfast and to take to work. They are really great for a quick pickup for energy with low calories.

Ingredients

• Cooking spray
• 1 cup all-purpose flour
• 1 cup whole-wheat pastry flour or regular whole-wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped walnuts
• 1/2 cup packed brown sugar
• 2 tablespoons butter, at room temperature
• 2 tablespoons canola oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup plain nonfat yogurt
• 1 cup fresh blueberries, or frozen and thawed

Directions

Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.

Whisk together the all-purpose and whole-wheat flours, the baking soda and salt. In a small bowl, stir together the granulated sugar, cinnamon and walnuts. In a large bowl, beat the brown sugar, butter and oil until fluffy. If necessary, use the back of a spoon to press out any lumps in the brown sugar. Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt.

Add the flour mixture in 2 batches, stirring until just combined.

Spread half of the batter into the prepared pan.* Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently. Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Let cool slightly and then unmold and allow to cool completely on a cooling rack. Cut the cake into 2-inch squares. I then pack them in small snack ziplock bags. You know those right? =]

* The batter is REAL sticky and takes a bit of working to get it completely spread out into the pan.