Am I the only one who can’t get into this ‘energy bite’ trend? Something about smushing a bunch of uncooked ingredients together into a ball just doesn’t sound worth it. I mean if I’m being honest, as long as there’s chocolate I’d probably still inhale 47 of them.
But what I’m trying to say is, when it comes to a grab and go breakfast/snack/treat situation, it’s hard to beat an old stand by loaded granola bar. And when you make them yourself, you can still control the health:yum ratio.
These are clearly top heavy on the yum in that ratio, but there are nuts! And seeds! And fiber! So much flexibility – use the base recipe with any combination of mix-ins, a little chocolate, a lot of chocolate. Cut them into squares or bars or bite sized pieces for kiddo’s lunch boxes. Add FLAX. Whaaaaa. Too far?
- 3 cups rolled oats
- 2 Tbls brown sugar
- 2 Tbls canola oil
- 2 Tbls real maple syrup
- ¼ cup honey
- 1 tsp vanilla
- 1 tsp cinnamon
- ½ tsp salt
- ½ cup pumpkin seeds
- ½ cup dried cranberries
- ½ cup chopped macadamia nuts
- 8 oz white chocolate chips
- Preheat the oven to 350 degrees.
- Line a sheet pan with aluminum foil and spread out the oats. Toast in the oven for 15 - 20 minutes, stirring well halfway through, until light golden brown and fragrant.
- While the oats toast, whisk together the brown sugar, oil, maple syrup, and honey in a small saucepan over medium heat. Once the mixture comes to a simmer, remove from heat and keep whisking to dissolve the brown sugar.
- Whisk in the vanilla, salt, and cinnamon.
- Place the oats in a large bowl and pour the syrup mixture over, mixing to combine. Add the seeds, nuts, and cranberries.
- Press the mixture into a parchment paper lined 9x9 or 9x13 pan. Use another piece of parchment or wax paper on the top so you can press the bars into the pan.
- Let the bars set overnight on the counter, or put them in the freezer for 30 minutes if you want to get dipping right away.
- When you're ready to dip, melt the white chocolate chips in the microwave. I put mine in a glass bowl and microwave them on 50% power for two minutes at a time, stirring in between to make sure they don't burn.
- Remove the granola bars from the pan and onto a cutting board by lifting the paper. Using a sharp chef knife, cut into bars or squares. You want to press the knife straight down, dragging the knife through will make the granola fall apart.
- Dip the bottom of each bar into the chocolate and place onto a sheet pan lined with aluminum foil (I use the one from the oats!) When you've dipped all the bars, use the rest of the chocolate to drizzle the tops. If you have trouble drizzling with a spoon, you can re-microwave the chocolate for a few seconds, or put it in a Ziplock bag and cut the tip off to drizzle.
- Allow chocolate to set and enjoy!