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Recipe for Chewy Granola Bars
I recently told you about the bars I have been making for my daughter’s lunch. It’s one of our favorite lunch box treats, the Chocolate Chip Oatmeal Bar. But I’m always up for variety. I don’t want her to get burned out on the same old thing. Well, the other day I was reading Deeba’s blog Passionate about Baking and she had made and ?LOVED? these chewy granola bars, I’m always in awe of Deeba, her food, her pictures, and her French Macarons! If you have never been to Deeba’s site, you must. It’s beautiful! So I knew I had to give these granola bars a try!
The good thing about these bars, is that you can personalize them to fit your taste. You could add cranberries, cherries, or raisins. Pecans, walnut, or pistachios. Wheat germ, flax seed, or sesame seed. How about white chocolate and macadamia nuts. Ohhh, the possibilities are endless. I made mine with chocolate chips , unsweetened coconut and pecans. (Did I tell you how good these were?) I doubled the batch and gave you the recipe as I made them. Next time, I’ll add some flax seed.
These are so much better then any store bought granola bar that I’ve ever bought. They are easy to make, easy to change up flavors, easy on the pocketbook! They were thick, chewy,and just plain delicious! I hope you will give these a try. You wont be sorry!
Thick, Chewy Granola Bars Recipe found at Passionate About Baking Ingredients: 3 cups quick rolled oats Preheat the oven to350. Line an 9? x 13? x 2? pan in one direction with parchment paper, allowing it to go up the opposing sides. Lightly grease the parchment paper and the exposed pan. Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted butter, syrup or honey, and water. Mix the wet ingredients with the dry until the mixture is evenly crumbly. Spread in the prepared pan, pressing firmly. Bake the bars for 30 to 40 minutes, until brown around the edges . They willl set completely, when cooled. Cool the bars in their pan completely on a cooling rack. Once cool, a serrated knife to cut the bars into squares. ,Store in an airtight container. They also freeze well. Note: There is a print link embedded within this post, please visit this post to print it. Check out other people’s bars!
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