September 20, 2012 by Emily
It’s that time of year again. The beginning of the school year, and once again I’m looking for a quick and easy breakfast that will power me through the morning. I wake up ridiculously early to get to my school on time. So, if breakfast isn’t grab and go, it doesn’t get eaten…and I become a slave to the teachers lounge vending machine, and nothing good comes from there.
Growing up, my go to breakfast was almost always a granola bar, and the closer it resembled candy the better. I’ve come to realize two things; 1) prepackaged granola bars are pretty expensive when you think about it…a look around my grocery store and I noticed a box of six was $5 or more and 2) prepackaged granola bars really are just candy bars dressed up in different wrappers.
The solution of course is to make my own bars, not only am I saving money but I know exactly what’s going into my food, and I can pick exactly what flavors I want.
What you’ll need:
-2 cups Oats
-3/4 cup Flax seeds
-1 1/2 cups Almonds*
-3/4 cup Honey
-1 1/2 tbsp Butter (can be substituted with equal amounts of coconut oil)
-2 tsp Vanilla Extract
-1/2 tsp Kosher Salt
-1 cup Dried Cranberries*
Heat your oven to 400 degrees.
Mix the oats, flax seeds and almonds in a baking dish with sides. Toast in the over for 10-12 minutes, stirring every few minutes so nothing gets burned.
While the mixture is toasting, line a 9×13 baking dish with parchment paper and lightly oil.
Mix the honey, butter, vanilla and salt in a sauce pan over medium heat. Bring to a simmer while stirring continuously, the goal is to boil out some of the moisture to have the honey thicken into a sticky syrup.
Combine the toasted oats, nuts and dried fruit in a bowl with the honey syrup and mix well, this is the glue that will hold your granola bars together so you want to make sure that everything is coated evenly.
Once the mixture is evenly coated, spread into the prepared baking dish. I press the mixture with a spoon or the bottom of a measuring cup to make sure the mixture is compact. You don’t want your granola bars falling apart!
Allow the granola to cool in the pan for 1-2 hours, then turn out onto a board to cut into the size and shape that you desire!
I usually wrap each bar individually in plastic wrap or parchment paper and store in an air-tight container to make these truly grab-an-go! Now I’m never without breakfast.
*Don’t be afraid to mix things up! I used almonds and cranberries in this recipe because it’s what I personally like, but feel free to tailor these to your likes and dislikes…. walnuts and dried apple granola is super tasty too!
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