Homemade Granola Bars

 I have had homemade granola bars on my to-do list for months, and have not gotten around to making a batch.  A daughter had requested the recipe, but I have made a few different ones over the years.

My Mom gave me a recipe for peanut butter granola bars.  They require a cereal, but when I made them, I found an organic non-gmo cereal variety that worked with with them.  I have no idea if the cereal even exists anymore, but the recipe for those can be found HERE. 

I do roast the nuts and oats in the oven, but it's not necessary.

I use one of my measuring cup bottoms to press the mixture down into the pan, and fold the parchment over a bit to press down the edges.  Otherwise, it will stick your spatula or hands.

Another variety of homemade granola bars, uses a bit of butter, and we do love this one too (more of a fruit/nut bar).  The recipe is posted HERE on my blog, but it does contain sugar (brown sugar).  I have not tried making them with monkfruit, but I will be giving it a try next time.

Cut, wrap, or put in sandwich bags.  Store in the fridge.

Homemade Granola Bars © Dec 2023 by Kristina at Pioneer Woman at Heart

Tuesday Tidbits

It was my turn to take the lead for the day, as Hubby was super tired, exhausted, and plain worn out.  

The rain continues to fall, so the expensive electric dryer has been humming more often than not lately.  I'm not happy about it, but I can't do anything about the rain but pray it quits.

I think I need a second Mother's Day off from cooking.  Whew.  I dirtied so many dishes yesterday.  After getting a breakfast casserole mixed up, I had to wash dishes just to make dinner.

Granola bars - cherry, chocolate chip with hemp seeds.

Breakfast casserole.  I dug out my frozen organic cottage cheese for this one.  Worked perfect.  I had to taste it since I never made this one before.

Dinner - Chicken spaghetti, and at the last minute decided on corn vs. asparagus.  I'd like to pick a bit more for another meal.

Sorry it's all food pictures.  I'm pretty sure you don't want to see rain and clouds.

Teabag Tidbits

The weather has been gorgeous here lately.  I have the windows open, and we enjoying the fresh air.

I picked this up at a "kitchen" store at the flea market last weekend.  I was reluctant to buy it, as it didn't look like it would hold a full bag of dark brown sugar.  It did, and I love the way the disc is in the lid and I don't have to fight to get the brown sugar when I scoop it out.  I'll be buying another on the next trip.  

I have a "funny" to share.  If you've read my posts in the years ago about how my husband drives in the mountains, you'll laugh.  He drove.  We took the truck last weekend.  Amish country roads are hilly, curvy etc.  He went over some railroad tracks too quickly and I swear my head hit the roof.  Of course we all laughed, and I told him the name of the truck (when he's driving) is "Red Lightning."  I attempted to knit prior to that, but quickly put it away after dropping stitches and just about stabbed myself.  

Got another batch of homemade granola bars made.  We go through these so quickly anymore.

I prepped blueberries and wine.  If the kids and Hubby behave, they may just get their blueberry pie this week.

It was a good laundry day, so my morning was pretty busy putting laundry on the line.  No sign of the coyote, but I was prepared this time.  I just didn't free range the hens.  

Healthy Homemade Granola Bars

Our favorite granola bars, and freezer friendly.  Excellent for a snack, for car trips, camping, motorcycle rides (minus the chocolate since it can melt), school lunches and more.

Line an 8 x 8 baking dish with parchment paper.  If you do not have parchment paper, you may be successful lining it with foil and lightly oiling it (I have only used parchment and it works great).

In a rimmed sheet pan, place 2 1/2 cups organic oats and 1/2 cup chopped organic nuts of your choice.

Heat oven to 350°F and toast oats and nuts for about 8 minutes.  If you chose to add seeds (read below for the additional 3/4 cup of your choice), I like to add them to the sheet pan and toast along with the oats and nuts.  I use hemp seeds often.

While that is toasting in the oven, in a small pan heat:

1/4 c. organic butter
1/4 c. organic honey
1/3 c. organic brown sugar

Heat on low until sugar is dissolved, remove from heat and add:

1/2 to 1 tsp. homemade vanilla.  I like to use 1 tsp.  Stir.

Pour toasted oat/nut/seed mix into a mixing bowl, and add:

3/4 cup of your choice of dried fruits, seeds, coconut etc. If adding chocolate bits, do not add yet.

Pour the heated honey mixture over the oat and fruit/nut mixture.

Mix well until everything is coated.  This will prevent anything crumbling off when you cut it into bars.  

*wait for mixture to cool before adding any chocolate bits to this.  

Pour mixture into the prepared pan and press down.  I like to use the back of a measuring cup to do this step.  Place in the refrigerator for a few hours.

Remove from the refrigerator, and turn upside down and remove parchment paper.  On a cutting board, slice the bars as you prefer.

Store in the refrigerator or freezer.

Note:  I do not add any salt to this.  I use salted organic butter and the taste is great!  

Healthy Homemade Granola Bars  © March 2019 by Kristina at Pioneer Woman at Heart

Gettin' the "Itch" and other random stuff

Yesterday I totally went bonkers.  I had the itch to get outside and get flower beds, and the herb garden tidied up.  That itch to get outside was raging like a wild fire I tell ya'.

I yanked on my muck boots and got an early start in the very weedy herb garden.  Two buckets of weeds and 1 hour later I felt replenished.  Next visit will require a wheel barrow.  What a mess I left it in, but boy it felt so good to get a start on it and be outside in the dirt.  Green onions and chives are already coming up.  I timed it just right too, and got some sun.  Shortly after, the clouds covered.

Aside from regular chores, I dug into the baking mode. I made homemade granola bars.  I couldn't find my own recipe, so I resorted to the internet, adapting with what fruits, nuts and seeds I had.  They were very good too.  Soft and delicious.

I got my heirloom cabbage seeds planted.  I so wish I had more space right now.  I really need my green house, but we'll see what goes right this summer for now.  My green onion starts are up too.  Last year, most had died off in my garden, so I purchased an heirloom variety to replenish my herb garden this year.

At two weeks old, the chicks are growing their neck feathers.

I purchased a subscription with this magazine.  Now say a prayer, send me good mojo.  I'm bad about sitting and reading anything lately.

From the Homesteading Journal . . .

. . . made homemade chewy granola bars. These, although buttery, were absolutely amazing.  The flavor is incredible.  This was the first time we used almond flour and ground mace.  I found the almond flour less expensive at the health store, vs. at the grocery store.  If I find more recipes to use the flour in, I will make my own almond flour, using my dehydrator.  The store brand we were buying contained High Fructose Corn Syrup.

Chewy Granola Bars
(from The Back in the Day Bakery Cookbook, by Cheryl Day and Griffith Day)

1 1/3 cups quick-cooking oats
1 cup packed light brown sugar
2/3 cup almond flour
1/2 teaspoon ground cinnamon (I used organic)
1/4 teaspoon ground mace
1 cup salted cashew pieces, roughly chopped
1/2 cup dried apricots, finely chopped
1/2 cup dried prunes, finely chopped
1/2 cup dried blueberries
12 tablespoons, unsalted butter, melted (I used organic)
2 tsp. vanilla extract
1/4 cup (Grade B) Maple syrup (I used Grade A)
2 Tbsp. water

Position a rack in the middle of the oven and preheat the oven to 350°F.  Line the bottom and sides of a 9 x 13 inch baking pan with parchment, leaving an overhang on the two opposite sides.

In a large mixing bowl, combine the oats, brown sugar, almond flour, spices, cashews, and dried fruit.  Mix well.

In a small bowl, whisk together the melted butter, vanilla, maple syrup, and 2 tablespoons of water.  Add to the dry ingredients and mix thoroughly.

Press the granola mixture evenly into the prepared pan.  Bake for 25-30 minutes, turning the pan around after 15 minutes for even baking, until the edges and top turn golden.  Lift the sides of the parchment and transfer the slab of granola to a wire rack to cool.

When it is completely cooled, remove the slab of granola from the parchment to a cutting board and cut into 24 squares with a heavy knife.  Wrap the individual squares in plastic wrap and store in an airtight container for up to 2 weeks.

Note:  I did bake mine a bit past 30 minutes.  It could just be my old oven, but letting you know.

                

. . . made 5 1/2 pints of homemade vanilla extract.