While I was at my office, I overheard a coworker talking about how thrilled she was to find another good recipe for granola bars. Until I heard this, it never occurred to me that people actually made granola bars. I thought they all came the same way: sealed in foil pouches. What an idea for a feature. Granola bars are a great dessert when you're trying to be "good". Although, they have a lot of calories, they aren't empty calories. In short, the calories come from more than refined sugar. They come from proteins, fibers, and fruits. Granola bars also make wonderful on-the-go breakfasts or much needed afternoon pick-me-ups.
I hope you enjoy these recipes from my coworker, Elaine P. and the links at the bottom of the page.
The Southern Living Cookbook, 1987
- 2-1/4 cups quick-cooking oats, uncooked
- 1 cup flaked coconut
- 1/4 cup wheat germ
- 1/4 cup plus 2 tablespoons butter or margarine
- 1/4 cup firmly packed brown sugar
- 1/2 cup honey
- 1/2 cup peanut butter
- 1-1/2 teaspoons vanilla extract
- 1/2 cup chopped unsalted peanuts
- 1/2 cup raisins
Combine oats, coconut, and wheat germ in a greased 9-inch square pan. Bake at 325 degrees F. for 25 minutes, stirring occasionally. Set aside.
Combine butter, sugar, and honey in a medium saucepan; cook over medium heat, stirring occasionally, until butter melts and sugar dissolves. Remove from heat, and add peanut butter and vanilla, stirring until peanut butter melts. Pour over oat mixture. Add peanuts and raisins, and stir well. (Mixture will seem dry at first; continue stirring until moist.)
Press mixture firmly into pan with greased fingertips. Bake at 350 degrees for 12 minutes. Cool on a wire rack. Cut into bars. Yield: 2 dozen.
Better Homes and Gardens The New Cook Book, 1989
Preheat oven to 300 degrees F. In a bowl stir together rolled oats, coconut, almonds or peanuts, sunflower nuts, and sesame seed. In another bowl combine honey or syrup and oil; stir into oat mixture. Spread mixture evenly into a greased 15x10x1-inch baking pan. Bake for 30 to 35 minutes or until lightly browned, stirring after 20 minutes.
Remove from the oven and immediately turn onto a large piece of foil. Cool, then break into clumps. Store in tightly covered jars or plastic bags at room temperature for up to 2 weeks. For longer storage, seal in freezer bags and freeze. Makes about 6 cups (12 servings).
Microwave directions: In a 2-1/2 quart bowl combine oats, coconut, almonds or peanuts, sunflower nuts, and sesame seed. Combine honey or syrup and oil; stir into oat mixture. Micro-cook syrup and oil; stir into oat mixture. Micro-cook on 100 percent power (high) for 8 to 10 minutes or until lightly browned, stirring every 2 minutes for the first 4 minutes, then every minute.
Immediately turn out onto a large piece of foil. cool, then break into clumps. Store in tightly covered jars or plastic bags at room temperature for up to 2 weeks. For longer storage, seal in freezer bags and freeze.
Apple-Cinnamon Granola: Prepare as above, except reduce rolled oats to 1-1/2 cups. Stir 1 teaspoon ground cinnamon into honey-oil mixture. Just before serving, stir in 1 cup coarsely chopped dried apple. Makes about 7-1/2 cups (15 servings).
Raisin-Date Granola: Prepare as above, except, after removing granola from the oven, stir in 1/2 cup raisins and 1/2 cup snipped pitted whole dates. Makes about 8 cups (16 servings).
Better Homes and Gardens The New Cook Book, 1989
Preheat oven to 325 degrees F. Line an 8x8x2-inch baking pan with foil. Grease the foil; set pan aside. In a mixing bowl combine granola, oats, nuts, flour, and raisins. Stir in egg, honey, oil, brown sugar, and cinnamon. Press evenly into the prepared pan.
Bake for 30 to 35 minutes or until lightly browned around the edges. Cool. Use foil to remove from pan. Cut into bars. Makes 24.
