Guest Post…Natural Granola Bars by Jessica of Truly, Madly, Deeply
Today we are sharing a recipe from the lovely Jessica. Granola Bars made with no preservatives, or additives. YUM!
A bit about Jessica
Jessica is A lover of all things crafty, wishing I had more time to garden, knit, sew, thrift and create. I’m a mama of 3. We are very into simple, mindful living. I like to create a home that is wholesome and nurturing, inspiring and creative.
My people love granola bars. Love them. I like to make them myself, that way I have control of the ingredients and can make them healthy. No additives or preservatives, just straight up goodness. I’ve actually made these 3 times in the past week…they are going over like gangbusters!
I’ve been through several granola recipes through the years, so I kinda tweaked them all together and this one is definitely a keeper. This makes a nice chewy bar…like a traditional chewy granola bar you would by at the store. Except 1000 times better.
1 2/3 cups quick rolled oats
1/2 cup granulated sugar
1/3 cup oat flour (or 1/3 cup oats, processed till finely ground in a food processor or blender)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 to 3 cups dried fruits and nuts
1/3 cup peanut butter or another nut butter (I used almond butter)
6 tablespoons melted butter
1/4 cup maple syrup
2 tablespoons honey
1 tablespoon water
Preheat the oven to 350°F. Line an 8″ x 8″ x 2″ pan in one direction with parchment paper, allowing it to go up the opposing sides. pan,
Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the melted butter , liquid sweeteners and water. Mix the wet ingredients with the dry (and peanut butter, if you’re using it) until the mixture is crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan. (You have to press really, really hard for this to pack correctly. Like really hard. I even take it out of the oven and press again after it’s baked for about 20min.)
Bake the bars for 30 to 40 minutes, until they’re brown around the edges — don’t be afraid to get a little color on the tops too.
*I use Almond butter unless I have freshly ground peanut butter on hand.
*As far as fruits and nuts, the sky is the limit. I use raisins, almonds, sunflower seeds, pumpkin seeds, dried cranberries, dried cherries, currants, pecans, coconut, and I always put chocolate chips in mine. Gotta have the chocolate.
This Blog is nothing without our Guest Contributors, and we are glad to add Jessica to our growing list
For more info on Jessica visit her Blog