Hey all…hope hump day is treating you well. 1 week until Thanksgiving Eve, and 1 week + 1 hungover morning until Thanksgiving itself. Hair of the dog, anyone?
For the past month and a half or so, I’ve been making my own granola bars instead of buying them. I’m going through a phase where I only want to fuel my long days of teaching (at boarding school, so we’re talking 7, 8, 11 pm, if I’m on duty) with real food…food with ingredients I recognize, or better yet, that I could pull out of the earth myself.
If you happen to read Angela’s blog “Oh She Glows,” you’ll recognize the base of these bars, because my recipe is a tweak of hers. I’ve been testing lots of versions of this bar, but find that this is my fave. Although, a month ago, my pumpkin spice version took the same crown…
You can find the original recipe here: http://www.ohsheglows.com/2014/05/20/feel-good-hearty-granola-bars/
And here’s the hybrid I crafted:
-3 ripe bananas (mashed);
-1 tsp. pure vanilla extract;
-2 cups oats (blended until coarse in food processor);
-1 cup chopped pecans;
-1/2 cup shelled pepita seeds (I used roasted, unsalted);
-3/4 cup dried cranberries (reduce to 1/2 cup if you’re worried about sugar content, although there is no added sugar in this recipe!);
-1 tsp. cinnamon;
-dash (about 1/4 tsp) Himalayan sea salt.
Preheat oven to 350 degrees. Line a large rectangular baking dish (I use a 13 x 9 and leave about an inch free on one side) with parchment paper, or lightly grease. Mash the bananas and blend with vanilla; add oats, pecans, pumpkin seeds, cranberries, cinnamon, and salt. Bake for 25-27 minutes for granola bar perfection!
I wrap them in plastic wrap and freeze them for longevity. I just pop a few out at a time so that they stay fresh. Makes 12 larger bars, but I usually cut them into 14 smaller bars and smother each with organic crunchy peanut butter 🙂