Granola Bars & Granola Crumbles

Thank you, Melissa, for sharing these recipes (and tasty samples) at our February meeting:

Granola Bars

2 c granola

2 c old-fashioned oatmeal

1 c raisins or chopped dried apricots

1 c sunflower or sesame seeds

½ c peanuts, broken or chopped

1 c honey

½ c peanut butter

2 eggs, beaten

4 Tbs. margarine

Butter a 9x13-baking pan.  Mix the dry ingredients in a bowl.  Combine the honey and peanut butter in a saucepan over medium heat, stirring until smooth and liquid.

Add the beaten eggs slowly (or they’ll separate), stirring continuously until the mixture begins to boil.  Remove from the heat, stir in the margarine.  Let cool to room temperature.

Add the liquid to the dry ingredients and stir to coat evenly.  Spoon mixture into prepared pan and smooth using the back of the spoon.

Refrigerate covered for at least two hours before cutting into squares.  Wrap these individually in waxed paper, foil or plastic wrap and store in the refrigerator.

Granola Crumble

 4 c oats

1 c wheat germ

1 c chopped walnuts or slivered almonds

½ c sesame seeds

¼ c brown sugar

1 tsp cinnamon

¼ tsp salt

1/3 c vegetable oil

1/3 c honey

1/3 c water

1 6oz. dried sweetened cranberries

Heat oven to 300 degrees.  In a large mixing bowl, stir together the oats, wheat germ, nuts, sesame seeds, brown sugar, cinnamon and salt.  Make a well in the dry ingredients and add the oil, honey and water.  Toss until well combined.

Spread the mixture evenly on a cookie sheet.  Bake for 40 minutes or until lightly browned, stirring every 10 minutes to keep the mixture from sticking.  Let it cool, and then stir in the cranberries.  Store in an airtight container.  Makes about 7 cups.

A Few Granola Tips

To me, granola has always been considered a "health food," so I was a little surprised when I looked at the Nutrition Facts of one granola recipe--it was very high in fat and high in calories.  I had to remind myself that nuts are naturally high in fat--but the good kind of fat. I was happy to find there was 0 Trans Fat and Saturated Fat was only about 1/4 of the total fat.

So, health-wise, a little goes a long way. A sprinkling on top of yogurt, a small bowl with milk, or a simple granola bar could be a great source of fiber and various vitamins/minerals.

As for cost-efficiency, most at our February meeting felt that it didn't really save any money to make your own. The benefit, however, is that you can add what you want to your mixture--raisins, cranberries, marshmallows, chocolate chips. You can also avoid things your family doesn't enjoy or can't tolerate. For example, we have a tree-nut allergy in our house and I can't buy store-bought granola because they all have at least one type of tree nut (that I've found so far). So making if myself makes me feel a little bit safer.

Side note: after I proudly served my home-made granola, I found out that my allergic-kid doesn't even like granola. But maybe that's because it's always led to scratchy throats before. :)

Two tips for granola making:

1. If you toast your nuts and seed before mixing everything together, you'll get a darker, rich flavor.
2. If you are baking the mixture (which most recipes call for), don't overbake. The granola will continue to crisp after you've pulled it out of the oven. Nothing say's "I love you" like non-burned granola. My kids wish they have experienced this kind of love before. I'll keep trying... :)

Whole Lotta Nuts Granola

Thanks to Denise for sharing this great recipes from Mary Rollins!

Whole Lotta Nuts Granola

3 cups old fashioned rolled oats
1/2 cup slivered almonds
1/2 cup unsweetened flaked coconut
1/4 cup hulled green pumpkin seeds
1/4 cup sunflower seeds or pine nuts
1/2 cup crushed pecans or walnuts
1/2 tsp cinnamon
1/2 tsp salt
1/4 cup olive oil
1/3 cup honey
1/2 tsp vanilla extract

Optional:
1/2 cup raisins or chopped dates
1/2 cup dried cranberries, blueberries, or combination

Preheat oven to 324 degrees.

Mix the honey, oil and spices together before pouring it over the oats, nuts, and seeds in a 9 x 13 pan. Bake, stirring every 10 minutes to keep from sticking or burning, for about 20 minutes. (Do not overcook; the granola will crisp more when cooled.) Cool the granola on top of the stove and then stir in dried fruits. Granola may be kept in an airtight container at room temperature.