Tale of Two Granola Bars

After a few botched attempts at learning to “cook” one thing extremely well, (granola bar edition), I’m happy to say that I’ve got two contenders!

These bad boys are variations of the same recipe, which I found via Pintrest. (Confession: I have sold my soul).  I made some modifications, though, like subbing the oil for applesauce and nixing the chocolate chips & extra nuts.  Each bar starts out the same (Step 1 & 2), but then varies in Steps 3 & 4.  The recipe takes a little bit of time, but I promise that they’re worth it.

***Before starting***Preheat the oven to 350.  Spray a 13 x 9 pan with non-stick cooking spray.

1.  Whisk flour, cinnamon, baking soda, and salt in a medium bowl.

Ingredients:
1/2 cup whole wheat flour
1 tsp. cinnamon
1/2 tsp. baking soda
1/8 tsp salt

2.  Blend egg and egg whites in a small bowl.  Set aside.

[Note: Even though it’s tempting to use only egg whites to make it healthier, I would recommend keeping the one egg yolk.  Spread over 24 bars…well, there are worse things.]
1 whole egg
2 egg whites

This is where the recipe differs, based on which type of bar you’d like.  For the blueberry bars, follow these instructions:

3. Beat the nut butter, sugar & honey in a large mixing bowl with an electric mixer until blended.  

1/2 cup all natural-style crunchy peanut butter
1/3 cup honey
1/2 cup firmly packed (light) brown sugar

4. Add the beaten eggs to the peanut butter mixture.  Mix in the vanilla and the applesauce.  Beat until smooth.

2 Tablespoons unsweetened, unflavored applesauce.
2 teaspoons vanilla extract

5.  Add reserved flour mixture and mix with a rubber spatula.  Mix in oats, dried blueberries.

2 cups old fashioned rolled oats
1 cup dried blueberries

6. Scrape batter into prepared baking dish.  Use plastic wrap to spread batter into an even layer.  Bake bars until lightly browned and firm…about 20 – 25 minutes.  Let cool before cutting into squares.  Makes 24 bars.

Now, for apricot bars, go back to Step 2 and proceed with the following steps:

3. Beat the nut butter, sugar & agave nectar in a large mixing bowl with an electric mixer until blended.  

1/2 cup all natural-style almond butter
1/3 cup agave nectar
1/2 cup firmly packed (light) brown sugar

4. Add the beaten eggs to the peanut butter mixture.  Mix in the vanilla and the applesauce.  Beat until smooth.

2 Tablespoons unsweetened, unflavored applesauce.
2 teaspoons vanilla extract

5.  Add reserved flour mixture and mix with a rubber spatula.  Mix in oats, chopped apricots.

2 cups old fashioned rolled oats
1 cup dried apricots, chopped

6. Scrape batter into prepared baking dish.  Use plastic wrap to spread batter into an even layer.  Bake bars until lightly browned and firm…about 20 minutes.  Let cool before cutting into squares.  Makes 24 bars.

I think I’ve found a winner.  Everyone in my family gave a nod of approval, and the ingredients are “real food” enough for me.  I’ll be playing around with the ingredients a little in the future to see if I can get a few rockstar flavors in the line up.

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About Aimee

I'm a 25-year old living & working in the ol' Windy City while chipping away at my bucket list. My blog chronicles my adventures :)
This entry was posted in How to Cook 1 Thing Extremely Well, Learn and tagged , . Bookmark the permalink.

One Response to Tale of Two Granola Bars

  1. Pingback: On Lemons, Kindness and Turning 25 | The Other A-List

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