chewy granola bars

I stopped buying processed snacks for my kids about a year ago.  I am not a health freak but, I started to see how much processed food they were getting outside the house that I made a decision to reduce the total amount by not having any in our cupboards. My kids adapted really well and know to never ask for those items at the grocery store but, I have become known as the mom in the neighborhood with the lame snacks.  Apple slices, pears and string cheese are not bringing the kids in the front door.  One thing that I continued to buy last year was cereal bars.  My kids ask for one about 3 days a week.  One morning I was looking at the box and read that there are over 40 ingredients in them.  Many of the ingredients I had no idea what they were.  Earlier in the year my nutritionist insisted I cut bars out of my every day menu and have them on hand as an emergency food.  Why had this correlation with the kids bars not clicked at that time?  At this fully caffeinated moment I realized I could do more then ban goldfish crackers.  I made a pact to find better replacements for some of the processed foods that still lingered on my shelves.  I am really excited to share these over the next few months.  We have had a lot of fun in the kitchen experimenting.  The granola bars are a work in progress.  I started out with this recipe from King Arthur which is really good but, there are still many ingredients in this recipe I knew I could swap out.  I concocted a loose formula which seems to work and is great because you can experiment with all different flavors.  I often use up fruit and nuts I bought for a salad or I have the kids get creative with the bin choices at Mother's.  Below are a few flavor combinations that have worked for me but, the possibilities are endless. 

chewy granola bars

GRAIN (2 1/2 cups)
*suggestions: oats, oat flour, oat bran, wheat germ, quinoa flakes, muesli etc.

NUTS, SEEDS, CRUNCH (1 - 1 1/2 cup)
*suggestions: sliced almonds, peanuts, chia seeds, flax seed, brown rice cereal, pretzels, sunflower seeds, pepitas etc.

SPICES
*suggestions: cinnamon, ginger, salt, pumpkin pie spice, vanilla extract etc.

DRIED FRUIT (1 cup)
*suggestions: cranberries, blueberries, banana chips, dates, pineapple, coconut etc.

FUN (1/4 - 1/2 cup)
*suggestions: carob chips, chocolate covered berries, yogurt chips etc.

STICKY (~3/4 cup)
* I typically mix two stickies.  1/3 - 1/2 cup of one and 1/4 cup of another.  See examples below.
*suggestions: honey, brown rice syrup, maple syrup, agave etc.

BINDER (1 cup)
* I make sure there are at least 6 tablespoons of a fat source.  That could be nut butter, coconut oil, melted butter etc.
* suggestions: almond butter, peanut butter, pumpkin puree, unsweetened applesauce, greek yogurt, apple butter, banana puree, egg whites, melted butter, coconut oil, neutral oil etc.

Directions:

Preheat oven to 350.  Line a 9x9 pan with a parchment sling.

In a large bowl mix together all of your dry ingredients.  That includes grains, nuts, seeds, crunch, dry spices, fruit and fun stuff.  If you are going to add a bit more stick by way of sugar toss that in here.

In a medium bowl whisk together your sticky sweetener, liquid spices, and binder.

Pour the liquid mixture into your dry mixture and gently fold/mix the two together until all the dry ingredients are coated.

Turn the mixture into the prepared pan.  Make sure it is spread evenly and then press and pack the mixture down into the pan.

Bake for ~30 minutes.  The top will get a tad brown.  Remove from oven and allow bars to cool in pan for 20 minutes.  When bars are cool then place the pan in the refrigerator or freezer for approximately 30 minutes.  Once bars have set up use the parchment sling to remove bars and slice. 

Bars store in an air tight container for a week or in the freezer for 2 months.

Enjoy! Have a delicious and healthy day.

Note:
I store them in the freezer as they do get a bit crumbly. If would want them a bit stickier then toss the oats in a 1/4 cup of sugar (brown, white or turbinado).If you want to boost the protein you could add soy or hemp protein powder.



Banana Honey Carob Granola Bars (The Elvis) - Kids current favorite
1 1/2 cup rolled oats (not instant)
1/2 cup oat bran
1/2 cup wheat germ
1/2 cup brown rice cereal
2 tablespoons chia seeds
1/3 cup unsalted roasted peanuts, crushed
1/3 cup banana chips, crushed
1/3 cup pretzels, crushed
1/4 cup carob chips
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/3 cup honey
1/4 cup brown rice syrup
1/2 cup natural creamy peanut butter
1/2 cup banana puree ~ 2 medium brown bananas

Follow directions above.

Almond Cranberry Dark Chocolate Granola Bars
1 1/2 cup rolled oats (not instant)
1/2 cup oat bran
1/2 cup wheat germ
1/2 cup brown rice cereal
1/2 cup sliced raw almonds
2 tablespoons chia seeds
1 cup dried cranberries
1/2 cup shredded coconut
1/2 cup chocolate covered cranberries
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/3 cup honey
1/4 cup brown rice syrup
1/2 cup almond butter
1/2 cup greek yogurt

Follow directions above.

baked pumpkin oatmeal

This month of the secret recipe club I was assigned the blog adventures in all things food.  Adventures in all things food is written by Owen's mom.  She is a stay at home mom who explores food from the garden, to the kitchen and then on to the table for her family.  Her blog name really captures her journey well.  You will find recipes ranging from homemade ricotta, raviolis to pitas and tortillas.  These are items I know would taste so much better homemade but, I am scared to take the leap.  I think I would need a few hours in the kitchen without a child at my feet saying "up mommy up"?  I was not brave enough to tackle one of her more complex recipes but, I am a lover of oatmeal and when I saw her baked oatmeal I knew I need to make it.  I make oatmeal in some form every day for breakfast but, I never bake it.  Boy was I missing out.  Baked oatmeal is the BOM.  I am obsessed.  I mean seriously obsessed.  A piece in the afternoon is the perfect snack and the kids enjoy it too.  I changed up the recipe from apple cinnamon to pumpkin banana and if I had seen her recipe for homemade pumpkin puree before I made this I would have tried my hand at that as well.  If you like oatmeal do not wait any longer to make a baked version.  It is so yummy!

Happy Monday and thank you adventures in all things food and Secret Recipe Club for a fun month.

baked pumpkin oatmeal

adapted: adventures in all things food

2 cups old fashioned oats

1/4 cup light brown sugar

1 1/2 teaspoons pumpkin pie spice

1 teaspoon baking powder

1/4 teaspoon salt

2 cups skim milk

1/2 cup pumpkin puree

1 tablespoon melted butter

2 eggs

1 teaspoon vanilla

2 bananas

Optional Toppings:

brown sugar

chopped pecans

milk

Preheat oven to 350.  Spray 8x8ish pan with non-stick spray and set aside.

In a large bowl, combine oats, brown sugar, pumpkin, baking powder and salt. In a medium bowl, whisk together milk, pumpkin, butter, eggs and vanilla.

Pour wet ingredients over dry ingredients and stir until combined.

Slice bananas and place in bottom of the sprayed pan.  Pour oatmeal mixture over bananas.

Bake for 20 minutes or until oatmeal is set. Remove from oven and serve warm. Add additional toppings to baked oatmeal, if desired.

chocolate chip oatmeal pecan cookies

Sometimes the classics are just what the cookie jar calls for.  These are the perfect cookie if you can't decide between and oatmeal cookie or a chocolate chip cookie.  They are soft and filled with chocolate chips but, have great body from the oatmeal and a slightly crisp edge.  The cookie jar was full and happy.  It was full for only a day or so because we gobbled these up.  I know we are suppose to be filling our kids up with healthy nutritious food and even though it may not appear to be true I actually do feed them quite well but, there is just something about a cookie jar with fresh homemade cookies that makes me feel more momish.  Is momish a word?    I kept trying to convince myself that with the oats and the nuts they were just a granola bar in a cookie form.  The cookie jar is now empty and sad?

chocolate chip oatmeal pecan cookies

adapted: everyday food

• 1 cup all-purpose flour
• 1 1/4 cups rolled oats (not quick-cooking)
• 1/2 teaspoon coarse salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1 cup light-brown sugar
• 1 teaspoon pure vanilla extract
• 1 large egg
• 1/2 cup chopped toasted pecans
• 1 1/2 cup semisweet chocolate chips

1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, oats, salt, baking powder, and baking soda. In a large bowl, using an electric mixer, beat butter and brown sugar on high until light and fluffy, about 4 minutes, scraping down bowl as needed. Add vanilla and egg and beat to combine. With mixer on low, gradually add flour mixture and beat just until combined. Fold in pecans and chocolate chips.
2. Drop dough by tablespoonfuls, 2 inches apart, onto parchment-lined baking sheets. Bake cookies until puffed and golden around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.

carrot cake oatmeal

Carrot cake is one of my favorite desserts and as you know oatmeal is a breakfast ritual so, when my basket arrived with a bunch of beautiful nantes carrots I knew I had to combine the my two loves and the carrot cake lovechild was born.  The combination of carrot and coconut mixed with pie spices is the perfect way to start off a cold morning.  If you like carrot cake you will love no seriously go nuts for this bowl of oats.  This is a good base which I think can be jazzed or changed up with banana, mangos, walnuts or even a little oatmeal "icing" made out of greek yogurt and maple syrup.  I hope I get more nantes this week because I am going to have fun playing around with this combination.

 

carrot cake oatmeal

1/2 cup oats

1/2 cup water

1/2 cup unsweetened coconut milk
1 egg white

2 small or 1 large carrot; grated

1 teaspoons of brown sugar

1/4 tsp pumpkin pie spice

good sprinkle of ground flax seed meal
1 tablespoon shredded coconut

Combine the oats, water and coconut milk.  Cover the bowl with plastic wrap and put in the refrigerator over night.  If you don't have time to do over night then do it in the morning and let it sit.  This allows the oats to soak up the liquid and produce the most voluminous and creamy bowl of oatmeal.  Remove wrap and add egg white, grated carrot, brown sugar, pumpkin pie and flax meal and give a good stir.  Either cook bowl or stove top or put in microwave for ~4 minutes stirring half way through.  Top with shredded coconut.  Enjoy! 

zucchini bread oatmeal

Zucchini arrived in our csa box last week.  It is not zucchini season or so I thought so, I was a bit surprised by this.  I wasn't prepared with thoughts of ways to use up zucchini.  I made a delicious loaf of zucchini quick bread which was devoured in under two days.  I was still craving zucchini bread but, only had one small zucchini left.  I came up with another way to enjoy my morning oatmeal when I turned regular oats into a delicious bowl of zucchini bread oats.  I wasn't sure how it would taste but, it was so good!  The egg white helped bind it together and made it really puffy and creamy.  I have never been so excited for zucchini season.
 

zucchini bread oatmeal

1/2 cup oats

1/2 cup water

1/2 cup unsweetened vanilla almond milk
1 egg white

1small zucchini; grated

1 teaspoons of brown sugar

1/8 tsp cinnamon

good sprinkle of ground flax seed meal

Combine the oats, water and almond milk.  Cover the bowl with plastic wrap and put in the refrigerator over night.  If you don't have time to do over night then do it in the morning and let it sit.  This allows the oats to soak up the liquid and produce the most voluminous and creamy bowl of oatmeal.  Remove wrap and add egg white, grated zucchini, brown sugar, cinnamon and flax meal and give a good stir.  Either cook bowl or stove top or put in microwave for ~4 minutes stirring half way through.  Enjoy! 

apple cinnamon oatmeal

I have always had a severe aversion to cooked fruit.  The issue has always been the goo that typically covers cooked fruit.  I have steered clear from really anything with cooked fruit or fruit in the bottom for years.  When my CSA box started to deliver granny smith apples I needed to come up with ways to use them.  They were too tart for the kids and I could not use them in any recipe which would cover them in syrupy goo. The shinny happy green apples were staring at me from the fruit bowl one morning as I prepared my daily bowl of oats.   The idea to give apple cinnamon oatmeal a whirl came to mind.  The results were delicious.  The apple get soft but, not mushy and the cinnamon and sugar adds a nice amount of spicy sweet.  I have no idea if the ground flax is really adding any huge health benefits but, I know it can't hurt and I really like the nutty undertone it gives to the oats.

apple cinnamon oatmeal

1/2 cup oats

1/2 cup water

1/2 cup unsweetened vanilla almond milk

1 granny smith apple; peeled and cubed

1 teaspoons of brown sugar

1/8 tsp cinnamon

good sprinkle of ground flax seed meal

Combine the oats, water and almond milk.  Cover the bowl with plastic wrap and put in the refrigerator over night.  If you don't have time to do over night then do it in the morning and let it sit.  This allows the oats to soak up the liquid and produce the most voluminous and creamy bowl of oatmeal.  Remove wrap and add chopped apple, brown sugar, cinnamon and flax meal and give a good stir.  Either cook bowl or stove top or put in microwave for ~4 minutes stirring half way through.  Enjoy! 

banana bread oatmeal

People often ask me if I really eat all of the sweets that I make.  The answer is yes.  I do eat them but, I definitely have a sensible portion well unless it is a slice of cake and then I really can't control myself.  I don't know what it is about a slice of cake but, I will not leave a crumb on the plate and I NEVER ask "cut me a small slice"!  That being said I do eat very healthy the majority of the time.  My favorite meal is breakfast and a big part of that is my LOVE for oatmeal.  This love affair has been going on for many years and the hubby often teases me because I have made so many oatmeal creations that I just get hooked on.  I probably have 20 different variations that I cycle through.  I thought that I would share some of these heavenly breakfast bowls.  This is my fall back bowl.  My first love in oatmeal creations and the one I always have all of the components on hand.  I got scared of eating bananas for a small window and I left this breakfast in the dust.  I am no longer scared of the banana. Banana and me have a daily date. 

banana bread oatmeal

1/2 cup oats

1/2 cup water

1/2 cup unsweetened vanilla almond milk

1 banana sliced

1 teaspoons of brown sugar

1/8 tsp cinnamon

good sprinkle of ground flax seed meal

Combine the oats, water and almond milk.  Cover the bowl with plastic wrap and put in the refrigerator over night.  If you don't have time to do over night then do it in the morning and let it sit.  This allows the oats to soak up the liquid and produce the most voluminous and creamy bowl of oatmeal.  Remove wrap and add sliced banana, brown sugar, cinnamon and flax meal and give a good stir.  Either cook bowl or stove top or put in microwave for ~4 minutes stirring half way through.  Enjoy!  This has approximately 300 calories.

oatmeal toffee cookies

These cookies ROCK ... they are easy, so yummy and only 90 calories.  I was feeling skeptical when I saw only 1/4 cup of butter and I was almost tempted to increase it but, the point was a light cookie.  I was so surprised (although my picture does not show it) they were thick and golden with a soft center and no crispy edges.  These are definitely going to be a easy go to cookie.  Please try these I want to see if you enjoy these 90 calorie treats as much as I do.

oatmeal toffee cookies
adapted: cooking light

3.4 ounces all-purpose flour (about 3/4 cup)
1 cup old-fashioned rolled oats
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup packed light brown sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 large egg
1/3 cup heath bar bits
Cooking spray


Preheat oven to 350°.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, baking soda, and salt in a medium bowl; stir with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add vanilla and egg; beat well. Add flour mixture; beat just until combined. Stir in heath bar bits.

Drop dough by tablespoonfuls 2 inches apart on 2 baking sheets coated with cooking spray or silpat sheets. Bake at 350° for 11 minutes or until lightly browned. Cool on pans 1 minute. Remove cookies from pans; cool completely on wire racks.

Banana Oatmeal Chocolate Chip Cookie

I love sweets and I have to have something sweet to end the day.  Problem is I have baby weight to loose, a bathing suit to squeeze back into and 92 days until we leave for Belize.  I am not certain how I am going to manage my resolutions of starting a recipe blog, lose the baby weight and be f-u-n in 2010 but, I will try.  I can't give up my sweets so moderation will be key and maybe some will be lighter.

These cookies make me feel like they are healthy ... banana and oatmeal is practically diet food.  I wanted a lighter sweet and these fit the bill.  They are only about 100 calories and they are just sweet enough.  I did not taste a ton of banana flavor but, that may change as they sit over night.  The chocolate stole the show.  They are more cake like then cookie and almost taste like a banana bread cookie. 

Banana Oatmeal Chocolate Chip Cookies

Adapted from Cooking Light

Ingredients

• 1/2  cup  mashed ripe banana (about 1 medium)
• 1/2  cup  packed brown sugar
• 1/4  cup  butter, softened
• 1/4  cup  granulated sugar
• 1  teaspoon  vanilla extract
• 1  large egg
• 5.6  ounces  all-purpose flour (about 1 1/4 cups)
• 2  cups  old-fashioned oats
• 1  teaspoon  baking soda
• 1/2  teaspoon  salt
• 1/2  cup  semisweet chocolate chips
• Cooking spray

Preparation

1. Preheat oven to 350°.
2. Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Add egg; beat well.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, baking soda, and salt in a medium bowl, stirring with a whisk. Add flour mixture to banana mixture in bowl; beat with a mixer at medium speed until well blended. Stir in chocolate chips.
4. Drop batter by heaping tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until golden. Cool on pans 2 minutes. Remove cookies from pans; cool completely on wire racks.

Yield 20 cookies