Let’s Get Pracitcal Week 4: Granola Bars

This recipe was perfect and very practical! I am very excited with how these turned out. Last month I tried some granola bars and they were awful, so I was a little worried to try some more, but these calmed the fears! This recipe is also extremely flexible. You can use whatever nut butter you want. I made two batches, using Nutella in one and peanut butter in the other. I think that the Nutella ones tasted much better. These bars have lots of protein for long days. I hope you do give them a try because I know you won’t regret it!

This Recipe came from Smitten Kitchen. You can find the recipe here.

Granola Bars

*To use a 9 by 13 inch double batch. You will not need to alter the cooking time.*

Ingredients:

• 1 2/3 cups quick rolled oats
• 1/2 to 3/4 cup granulated sugar (use more for a sweetness,  use less for a mildly sweet bar)
• 1/3 cup oat flour (or 1/3 cup oats, processed till finely ground in a blender)
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 2 to 3 cups dried fruits and nuts (I used 1 1/2 cups of chocolate chips instead) 
• 1/3 cup some sort of butter (I used Nutella Hazelnut spread, which I am convinced is the best!)
• 1 teaspoon vanilla extract
• 6 tablespoons melted butter
• 1/4 cup honey, maple syrup or corn syrup
• 1 tablespoon water

Directions:

Preheat the oven to 350°F. Line an 8″ x 8″ x 2″ pan in one direction with parchment paper, allowing it to go up the opposing sides. Lightly grease the parchment paper and the exposed pan, or coat with a non-stick spray.

Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted butter or oil, liquid sweeteners and water. Toss the wet ingredients with the dry (and peanut butter, if you’re using it) until the mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan. (A piece of plastic wrap can help with this, as you press down on the back of it.)

Bake the bars for 30 to 40 minutes, until they’re brown around the edges — don’t be afraid to get a little color on the tops too. They’ll still seem soft and almost underbaked when you press into the center of the pan but do not worry, they’ll set completely once completely cool.

Cool the bars in their pan completely on a cooling rack.

Once cool, cut the bars into squares.

Enjoy!

~Kloe Sundberg ♪