I recently found myself scrolling through the entirety of the Internet (it’s an uppercase word… until June 1…) for a good granola bar recipe and scanning the contents of our pantry, hoping the
stars ingredients would align.
It was 10:30 on Sunday night, and I had no business being awake, let alone attempting to make granola bars… but sometimes we get peer pressured into these things (i.e. I did it for the Mama Beasts Spring Challenge points…). And in this case, the pressure paid off.
I should know better than to mess with baking recipes (unlike cooking, there’s some actual science and measuring involved) and you know I’d never be so bold as to question my queen Martha… but um… I messed with a Martha recipe (this one for peanut-butter granola bars — you’ll see I made a few changes, but used her recipe as a guide). Mostly because I needed to work with what I had. And because Martha seemed to have forgotten to include chocolate chips. She’s got a lot going on.
I’ve made these granola bars twice now (proof that they don’t take a lot of effort or time or thought, all things I seem to be perpetually lacking).
I’m always looking for filling, mostly-healthy snacks and these turned out to be both. And they don’t taste like an old shoe (always a plus). That’s a terrible way of telling you they’re delicious. They’re delicious.
Homemade peanut butter, cranberry + dark chocolate granola bars
gluten free, makes approximately 12 bars
- 1/2 cup gluten free rolled oats
- 1/2 cup unsweetened dried cranberries
- 1/2 cup sliced raw almonds
- 1/2 cup nut butter
- 1/4 cup dark chocolate chips
- 1/4 cup palm sugar
- 3 tablespoons vegetable oil
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 egg white
- Pinch of sea salt (I use Maldon flakes)
- Prep work: Preheat the oven to 300 degrees F. Line an 8 x 8 pan with parchment or freezer paper, leaving a bit of overhang.
- In a large bowl, mix oats, cranberries, almonds and dark chocolate.
- In a small sauce pan over low heat, mix nut butter, oil, and palm sugar until sugar dissolves. Remove pan from heat and mix in egg white.
- Combine wet and dry ingredients and pour into prepared pan, pressing mixture evenly with a spatula.
- Top with a sprinkle of sea salt.
- Bake for 30 minutes, allow to cool in pan (approximately 10 minutes).
- Remove baked granola (technically, they’re not bars… yet) from the pan, using the parchment or freezer paper and freeze overnight on a cookie sheet.
- Cut bars to desired size, store refrigerated.
Recipe notes: You could include just about any nuts and dried fruit. I don’t recommend skipping the chocolate. (Because, really, why?) You could throw caution to the wind and cut them after cooling, but I found freezing the bars really helped keep them from crumbling. Martha’s recipe calls for light brown sugar, which you could use if you don’t have palm sugar on hand. Similarly, you could substitute (1:1) coconut oil for vegetable oil. The Maldon is definitely optional, but I have such a thing for salty/sweet. I used 70% cocoa chocolate chips and Bob’s Red Mill gluten free rolled oats, but again, use what you have.
That’s basically my life’s motto at the moment… use what you have. Or, like, order it from Amazon Prime. Just kidding. Kind of.
Also On Tap for Today:
- Very interesting read: The Evolution of Anxiety: Why We Worry and What to Do About It via lifehacker
- Attempting to read an actual book (one that is not about “positive parenting” or “thriving toddlers” or “making your dog promise to live forever”) …I’m currently on page 13 and consider that a huge victory
- Catching up on some postcrossing