To be exact.
As a keeper of a few different part time jobs, I at times have to eat on the fly. You know, a little snack to hold me over until a late dinner.
Granola bars are of course the easy option. Throw one in your bag and you have a fairly substantial miniature meal.
But after awhile, don't you just get sick of all the granola bars in the store? No matter which ones you try...after awhile they're just....blah.
Enter homemade granola bars. Chewy. Substantial. Delicious. The recipe is from the absolutely fabulous Smitten Kitchen, and the wonderful thing is that you can make as many variations as you want with your very own delicious preferences.
PS. I apologize for the not so good of photos. I had such good plans to take them during daylight hours. And somehow it just. didn't. happen.
Here's my take on Smitten's recipe:
Thick, Chewy Granola Bars
1 2/3 cup quick rolled oats
1/2 cup sugar
1/3 cup wheat germ
1/2 tsp salt
1/4 tsp cinnamon
2 to 3 cups nuts/dried fruit/chocolate chips/ WHATEVER CHUNK YOU WANT. (For the bars pictured I used a combination of white chocolate chips, dried pomegranate seeds and dried cranberries, and slivered almonds)
1/3 cup peanut butter or other nut butter (I prefer almond butter)
1 1/2 tsp vanilla
1/4 tsp almond extract (Optional. I just love me some almond extract.)
6 tblspn melted butter
1/4 cup corn syrup
2 tblspn honey
1 tblspn water
Preheat oven to 350 degrees. Line 8 x 8 pan with greased parchment paper with extended edges (if you are wondering if this is an important step...it is. I found that out the last time I was out of parchment paper). Stir together all dry ingredients. In separate bowl, whisk vanilla, butter, corn syrup, honey and water. Toss wet ingredients with dry ingredients and also add the nut butter. Mix until mixture is evenly crumbly. Spread in pan, press firmly to mold to pan. Bake for 30 to 40 minutes, until brown around the edges and slightly on top. Cool completely in pan on cooling rack. Use serrated knife to cut into squares. If they are crumbly, cool in fridge for 30 minutes. Store in airtight container or individually wrapped plastic.