Wholesome Granola Bars

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Granola bars are an excellent protein powerhouse snack food that resembles a delicious cookie, which is probably why they are highly favored by most children and adults! They make great on the go snacks or tasty editions to the picnic spread.

I have been whipping up homemade granola bars since the kids were wee ones and have tried too many recipes to count, but this one below is the all mother recipe. Tried and atested by kids, teens, and adults these resemble the notorious chewy chocolate chip granola bars you find in the stores, but without all the questionable ingredients.

I also love the idea of homemade vs. store bought because it truly cuts down on so much unnecessary waste! Plastic packaging, boxes, not to mention the massive amounts of resources used to manufacture and produce mass goods. By not supporting corporations who believe to genetically modify foods/goods it allows us to reconnect with being more self sustainable, and allows for other food/good companies to move in a more conscious direction if that is what is being asked of them.

  • 2 cups rolled oats

  • 2 cups your favorite muesli with rolled oats dried fruit/nuts/flakes

  • 1 cup all purpose, whole wheat or Einhorn flour

  • 1/2 t baking soda or cream of tartar

  • Pinch of sea salt

  • 1/2 t vanilla

  • 1/2 t almond extract

  • 1/3 cup brown sugar

  • 1/2 cup local raw honey

  • 2/3 cup grassfed butter (softened) or ghee

  • 1 cup chocolate chips (semisweet or dark)

  • 1/2 cup of any nuts or dried fruit (opt) I didn’t do this in the ones pictured, but ground brazil nuts and macadamia nuts are amazing!

Preheat oven to 325 degrees F. Mix together all ingredients in order except chocolate chips. Once mixture is combined fold in chocolate chips. Line 9x13 baking dish with parchment paper. Firmly press mixture into dish. Bake for 18-20 min and remove from oven to cool. Put in fridge for at least an hour and then cut and enjoy!

These will most likely be gone within the week, but will last a week and a half wrapped in room temp and will also freeze well for 1-3 months if you make a big batch. You can wrap them individually in parchment paper (I like to do this and reuse them until they are no more! Or store them in an airtight container/reuseable ziploc.