Category: Snack

Granola Bars

On Sunday afternoons I often make a big batch of granola bars. They’re awesome for an easy lunchbox addition, breakfast (round it out with some Greek yogurt or a hard boiled egg and fruit!), or on the go snacking. One of Max’s teachers (Hi Mrs. Rubbina!) asked for the recipe, and I (finally!) got around to writing down the ingredients and typing it up!

These bars are customizable, so you can make a new variety with whatever you have on hand! For the dry mix-ins and sweet mix-ins, I recommend setting a measuring cup on the counter and just dumping in a bit of this and that until it’s full. Get creative!

Ideas for the dry mix-ins include: sliced almonds, unsalted sunflower seeds, unsalted pepitas, chopped peanuts, chia seeds (but don’t use more than a tablespoon or so), ground flax seeds, etc.

Ideas for sweet mix-ins include: raisins, dried cranberries, coconut, mini-chocolate chips, chopped dates, etc.

Max’s classroom is nut free and dairy free, so I usually leave out nuts and mini-chocolate chips. If nuts or dairy aren’t an issue, however, they sure do taste delicious! (Side note: if you’re using mini-chocolate chips, I recommend not using a full half cup or it will be way too chocolate-y. Maybe 1/4 cup chocolate chips and 1/4 cup something else.)

The recipe calls for chickpea flour which is a great source of protein (21 g per cup!). You can find chickpea flour with specialty flours at most regular grocery stores or at an Indian grocery store (often labeled “Besan” — Indian grocery stores are a great source for inexpensive bags of items that are usually marked up “specialty” products at the regular grocery store!). If you don’t have chickpea flour, whole wheat flour is fine, too.

Note that the quinoa should already be cooked before mixing it in! If you don’t think to make it ahead of time, get it going before you start gathering other ingredients (just follow the cooking directions on the package) and it will be almost done by the time you get everything else combined. The quionoa doesn’t have to be completely cooled, but do let it sit for a few minutes so you don’t inadvertently scramble the eggs when you whisk it in to the bowl of wet ingredients.

Allow the bars to cool completely so they don’t crumble, and store in the fridge. Enjoy!

Granola Bars
Yields 24
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Prep Time
20 min
Cook Time
25 min
Prep Time
20 min
Cook Time
25 min
Ingredients
  1. 2 cups oatmeal
  2. 1 cup chickpea flour (or whole wheat flour)
  3. 1 1/2 teaspoons cinnamon
  4. 1 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. ~1 cup TOTAL dry mix-ins (i.e., seeds, nuts, etc.)
  7. ~1/2 cup TOTAL sweet mix-ins (i.e., raisins, dried cranberries, coconut, etc.)
  8. 2 eggs
  9. 3/4 cup unsweetened applesauce
  10. 1/3 cup brown sugar
  11. 2 cups quinoa (cooked and cooled)
Instructions
  1. Preheat the oven to 375 degrees and spray a 9x13 baking dish with non-stick spray.
  2. In a large bowl combine the oatmeal, chickpea flour (or whole wheat flour), cinnamon, baking soda, salt, dry mix-ins, and sweet mix-ins.
  3. In a small bowl, whisk together eggs, applesauce, brown sugar, and cooked quinoa.
  4. Stir the wet ingredients in to the dry ingredients and spread the mixture in the prepared pan.
  5. Bake about 25 minutes or until brown around the edges.
  6. Cool completely before cutting in to squares. Store in the refrigerator.
Semi-Vegetarian http://www.semi-vegetarian.com/
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Pumpkin Spice Granola

 

Pumpkin Spice Granola via Semi-Vegetarian.com

Pumpkin spice granola is perfectly sweet and crunchy. It tastes like fall in a bowl! We loved eating it like cereal with milk poured on top, over yogurt, and if I’m being honest, by the handful straight from the pantry! I love the pumpkin pie type spices, the lightly sweet maple flavor, and the fact that it contains real pumpkin!

Making your own granola allows you to customize it to your preferences. Feel free to add nuts or other add-ins, if you’d like! Your kitchen will smell amazing while the granola is baking. When you first take it out of the oven, the granola will still be soft. It will get crunchy as it cools. If you like clumps in your granola, don’t stir it or touch it as it cools!

Nutrition facts are for one serving (recipe serves 10):

Pumpkin_Spice_Granola

Pumpkin Spice Granola
Serves 10
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
Ingredients
  1. 2 cups old fashioned oatmeal
  2. 1/3 cup pepitas
  3. 1/4 cup ground flax
  4. 1 1/2 teaspoon cinnamon
  5. 1/4 teaspoon nutmeg
  6. 1/8 teaspoon ground ginger
  7. 1/4 teaspoon kosher salt
  8. 1/2 cup maple syrup
  9. 2 tablespoons pumpkin puree (canned is fine)
  10. 2 teaspoons canola oil
Instructions
  1. Preheat the oven to 350 degrees
  2. Combine the dry ingredients in a large bowl and stir well
  3. Combine the wet ingredients in a liquid measuring cup and stir well
  4. Add the wet ingredients to the dry and mix until the oatmeal mixture is well coated
  5. Pour the granola mixture on to an ungreased sheet pan and spread evenly
  6. Bake for 15 minutes, stirring occasionally
  7. Allow to cool completely on the pan (if you want clumps in the granola, do not stir once you remove it from the oven)
Notes
  1. The granola will be soft when you take it out of the oven, but will become crunchy as it cools. Allow it to cool on the pan for a few hours, if possible.
Semi-Vegetarian http://www.semi-vegetarian.com/
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