Why buy what you can make?

24 Aug

I love granola bars. Not gonna lie. I love the convenience of them. I like the tasty ones with a little bit of chocolate and almonds and fruit. But if you look at the box of some of them, you’ll cringe. Trust me.

I look at blogs with granola bar recipes and I think “I could do that.” But I don’t. I’m scared. I’m afraid it won’t be tasty or it won’t work. I’m also lazy. Yes. Lazy.

So today on my day off, I looked over some recipes and decided I could totally create my own. And by combining a variety of recipes, I did indeed do just that.

Granola Bars

6 dried prunes

6 dried apricots

1/2 cup dried “fruit” (I used a combo of dried blueberries and cranberries but you could use raisins, cherries, etc.)

1/2 cup almonds

2 cups oatmeal (not instant)

1/2 cup wheat germ

1 cup whole wheat flour

1 egg, beaten

1/2 cup unsweetened applesauce

2 tbsp molasses

2 tbsp maple syrup

dash of salt

1 tsp cinnamon

2 tsp vanilla

1/2 pack of this lovely little pack I bought at Whole Foods which contains cocoa nibs, coconut and raisins, it’s by TerrAmazon… it’s become my crack. I imagine you could use chocolate chips, peanut butter chips, cocoa nibs or just coconut. Essentially something to add some more crunch/sweetness

I mixed the oats and wheat germ on a baking sheet and toasted it in the oven on 350 degrees for about 5 minutes, just until it became nutty and fragrant. In a large bowl I then added that to my other dry ingredients (the flour, salt, cinnamon and cocoa nib mixture.

In the food processor, I processed the dried fruits just until they became kind of gummy and slightly unified. I think added the almonds and processed until they were roughly chopped and integrated. I then added my liquid ingredients to the food processor (egg, applesauce, molasses and maple syrup and finally the vanilla. I used my hands to incorporate the liquid with the dry ingredients until I got a thick, sticky “batter.” I spread this on a cookie sheet lined with tin foil. I baked them in a preheated oven at 350 degrees for about 10 minutes until the edges became slightly crisp. Once the bars cooled, I cut them into about 18 bars.

And guess what. I liked them! They were just sweet enough from the fruit, molasses, etc. and I didn’t even have to add any actual sugar.

Yay experimental success!


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