Monday, May 23, 2016

Homemade Granola Bars

I could only find 1-2 brands of granola bars that are safe for nut allergies (no cross contamination, no "made on a shared line", no "may contain..."). Because I was nervous about snacks and food as we travelled park to park in Orlando I decided to make my own granola bars and bring them. I've recently become a huge fan of Gaby's cooking from . I saw she made some granola bars on her snapchat that looked delicious and so I used her recipe and tweaked it. I tweaked it so much, I'm posting my recipe on here but her original recipe is here if you want to see how much prettier hers are or if you want to add the almonds or fruits she uses. 

Jake liked mine so much, he made his own for this week (his are above)! They are pretty good and you can really add any ingredients you want like other seeds, white chocolate, nuts, or different dried fruit mixes.

  • 3 cups Rolled Oats
  • 1/3 Cup + 3 Tablespoons Honey
  • 1/4 Cup Butter
  • 1/4 Cup Brown Sugar
  • 1 Tsp Vanilla
  • 1/2 Tsp Cinnamon
  • 1.5 Tsp Chia Seeds
  • 1.5 Scoops Protein Powder
  • 1/4 Cup Mini Chocolate Chips
  • (1/4 - 1/2 cup Dried Fruit -- Jake's addition)

1. Bake the oats on a pan for 10 minutes or until lightly golden (Mix them up half way through) 

2. While those are baking, line a 9x9 inch pan with foil and spray with cooking spray

3. Heat butter, brown sugar, honey, vanilla, cinnamon, and chia over medium heat and stir until all dissolved. Add protein powder and stir.

4. When oats are lightly toasted, transfer them into a separate bowl and pour the mixture over them all. Stir, and at this point add dried fruit if you want, and then let cool for 15 minutes before adding chocolate. 

5. Add the chocolate chips after the mixture has cooled for 15 minutes. 

6. Transfer the mixture into the 9x9 pan lined with foil, and push down firmly with a spatula (push very hard, or else they will crumble when they are done). 

My chocolate kinda melted and left a dark coating on top because I didn't wait the full 15 minutes!!

7. Refrigerate for two hours, and then remove and cut. You can store them at room temperature. 

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