Breakfast Granola Bars Recipe
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Ingredients: |
Ingredients: Healthy 5-Ingredient Granola Bars, Minimalist Baker:
1 cup packed dates, pitted (must be deglet nour or medjool dates)
1/4 cup honey
1/4 cup creamy salted natural peanut butter or almond butter
1 cup roasted unsalted almonds, loosely chopped
1 1/2 cups rolled oats
optional additions: chocolate chips, dried fruit, nuts, banana chips, vanilla, etc.
Breakfast Granola Bars, Leigh Wallis:
1/3 cup each of packed deglet nour dates, prunes, and whole dried tart montmorency cherries (Costco)
1/4 cup honey (I use local raw honey- supposed to help with allergies)
1/4 cup creamy salted natural peanut butter or almond butter
1/2 tsp vanilla extract
cinnamon, season to taste
1/3 cup each of raw almonds and walnuts, loosely chopped, baked in the oven 10 min at 350 F
1/3 cup unsalted sunflower seeds
1/3 cup Ghirardelli dark chocolate chips (optional)
1 1/2 cups old fashioned oats, toasted in oven 15 min at 350 F.
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Directions: |
Directions:1. Process dates (or mixture of dates, prunes, cherries) in a food processor until small bits remain (about 1 minute). It should form a "dough" like consistency. (Mine rolled into a ball.)
2. Toast your oats on a cookie sheet in a 350 F oven for 15 minutes or until slightly golden brown. The toasted flavor makes a big difference. If you use a mix of raw nuts like I do- almonds and walnuts, bake these for 10-ish minutes on a cookie sheet on the rack right underneath the oats.
3. Place oats, almonds (or mixture of almonds, walnuts, and sunflower seeds), and date dough in a large mixing bowl - set aside.
4. Warm honey and peanut butter (or almond butter) in a small saucepan over low heat. Add 1/2 tsp vanilla extract and cinnamon. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout. Stir in your chocolate chips if desired, and note that the chips will melt as you stir because the mixture is warm.
5. Once thoroughly mixed, transfer to an 8x8 baking dish or other small pan lined with plastic wrap or parchment paper so they lift out easily.
6. Press the mixture down firmly until uniformly flattened - I use something flat, like a drinking glass, to press down and really pack the bars, which helps them hold together better.
7. Cover with parchment or plastic wrap, and let firm up in fridge or freezer for 15-20 minutes.
8. Remove bars from pan and chop into 10 even bars (or 9 squares). Wrap each bar in saran wrap and place wrapped bars in a quart size Ziploc bag. Store bars in the freezer to keep them fresh and ready to grab and go. Makes 10 servings. |
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Number Of
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Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:40 minutes |
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Personal
Notes: This granola bar recipe is great! It's very versatile as you will find out. I've made the original recipe from the food blog, Minimalist Baker, and I've also adapted Dana's recipe to make my own breakfast bars. This breakfast bar is perfect to grab and go, and it makes a great anytime snack. To really pack the protein punch in the morning and keep it grab and go, make some hard-boiled eggs the night before, and grab both before you head out the door.
Ever wondered how to make easy to peel hard-boiled eggs? There is a scientific method according to an article on the website Serious Eats. Read the article titled, Food Lab: The Hard Truth About Boiled Eggs. Here's the method. Start with old eggs and take your eggs straight from the fridge into already-boiling water (cook them hot). Lower the heat to the barest simmer. Cook the eggs for 11 minutes for hard or 6 minutes for soft. Shock the eggs in ice water immediately (chill them rapidly; use ice cubes). Let them chill in that water for at least 15 minutes, or better yet, in the fridge overnight (chill them completely). Crack all over and peel under cool running water. Generally, hard-boiled eggs can last a week stored in the refrigerator.
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