I found a really simple recipe online, and I decided to give it a shot. I like my Granola a little on the sweet side, so I used a bit more sugar. The recipe is very flexible, as long as you keep the proper proportions, the recipe should be totally fool-proof. I went ahead and added a few extras like sweet Coconut Flakes, and a dash of Lemon Extract to my batch to give it a bit of a kick.
You can also add things like Wheat Germ, Kosher Salt, [for that sweet & salty taste]Walnuts, and even chocolate chips! Make them as healthy or as un-healthy as you like..lol
These Granola Bars freeze really well which is also a plus [so you can have tons @ the ready]. You can make some for the kids to grab on the way to school [I promise these won't get tossed in the garbage], or for an after school snack.
Easy Granola Bars! from Nikole Crowe on Vimeo.
Granola Bars - Adapted from King Arthur's Flour
** This recipe calls for "Sticky Bun Sugar" which I did not use. You can use Sugar instead of the Sticky Bun Sugar.
1 2/3 cups quick rolled oats
1 cup + 2 tablespoons Sticky Bun Sugar
1/3 cup granulated sugar, optional <--- I used this instead of Sticky Bun Sugar
1/3 cup oat flour (or 1/3 cup quick oats, processed till finely ground in a food processor or blender)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon, optional <--- I omitted this from the recipe
2 to 3 cups dried fruits and nuts <---- I added all fruit
1/4 cup melted butter
1/4 cup honey, maple syrup or corn syrup <----I used Orange Honey
2 Tablespoons of Light Corn Syrup
1 Tablespoon of water
Preheat oven to 350, and line a 9x13 pan with parchment paper, lightly grease parchment paper, and the portion of the pan that is exposed. [Note: If you want thicker bars, use a smaller pan]
Mix all of your dry ingredients together, set aside.
Mix all of your wet ingredients, and add them to the dry ingredients.
Mix until evenly crumbly, then pour into baking pan.
Use a piece of Saran Wrap to gently press down your mixture, as it should be even.
Place Granola in oven for about 30-40 minutes. Set out to cool on a baking rack for about 30 minutes, then cut into squares with a sharp serrated knife.
Wrap bars individually to store; or place in a single layer on a plate, and cover with plastic; or store in layers with parchment in between. In humid weather, it's best to store bars in the refrigerator.