Granola bars are a favorite with kids, and adults like to grab them as a snack, too. Here are some options to make them yourself. Enjoy!!!
Homemade Granola Bars
¼ cup butter
¼ cup honey
⅓ cup brown sugar
2 cups quick oats
1 cup crispy rice cereal
2–3 Tbls. mini chocolate chips or dried fruit
flax seeds, raw sunflower seeds, wheat germ (optional)
Mix the oats and crispy rice cereal in a bowl. Melt the butter, honey, and brown sugar over medium heat. Bring to a boil and then turn off heat. Pour over the dry ingredients and mix well.
Press into an 8 x 8 greased or sprayed pan. It is important to get them pressed down well or they may fall apart. Sprinkle with mini chocolate chips. Press them down lightly so they don’t fall off later. Cool two hours before cutting. If the chocolate chips are still soft, you can put them in the fridge for a few minutes but don’t leave in for too long as it may make them hard. Cut into 12 bars and wrap in plastic wrap so they stay nice and moist.
Homemade Granola Bars II
4 cups oatmeal
4 cups crispy rice cereal
1 cup honey
½ cup brown sugar
½ cup oil
1 tsp baking soda
1 bag chocolate chips
Mix all. Spread on large cookie sheet (pre-sprayed with Pam). Bake 350 for 18 minutes. Cut while hot.
Chocolate Granola Bars
½ cup natural peanut butter
¼ cup local honey
¼ cup unsalted butter or coconut oil
1½ cups oats (not quick oats)
2 Tbls. wheat germ or ground flaxseed
¼ cup coconut
½ cup chocolate chips (Mini work best, but it doesn’t really matter.)
Melt the butter or coconut oil, peanut butter, and honey in a pot over medium to low heat, stirring constantly. Turn off the burner when melted. Pour in the oats and the wheat germ or ground flaxseed. Stir until combined. Wait until it cools and stir in the coconut and chocolate chips. Pour into foil-lined 8 x 8 pan and stick in the fridge. Once cooled, flip onto cutting board and cut to the size you like.
Gail Hochman has been a resident of Bergen County for over 30 years and has been blessed with many grandchildren.
By Gail Hochman