Nuts and Seeds Granola Bars

Nuts and Seeds Granola Bars

We have a piece of moulding that we’ve measured Scarlett on since she was born. In fact, when we moved recently, I made my husband rip it from the wall, replace the missing piece and cart the moulding to our new home. I wanted the exact piece I’d measured her on, not a piece we transferred the markings to. If you just rolled your eyes, then you had the same response Dan had when I handed him a hammer to pull the moulding from the wall. It’s OK. I’m not mad you did that. I’m used to people rolling their eyes at the crazy things I suggest.

The moulding and when we try  to squeeze her into the summer dresses from the year before are some of the best ways for me mark Scarlett’s growth. Her behaviour on our yearly trip to Florida in March is also another great marker. For instance, in the early years. I’d board the plane with enough in-flight artillery for me to feed (Read: lunch, snacks and back-up) and entertain half the passengers. Maybe it was overkill but what if we were delayed? This year, a snack, water as well as colouring and books and I was good. I was even able to watch Moneyball in 10 minute increments on/10 off. So I kind of saw the movie. But, shit, that was a big deal. So was the lack of meal prep.

I made these overly easy bars to tag-a-long with us. Even Dan liked them and he’s never met a granola bar he likes. When I first made them, I was preparing for our trip and looking for a new snack recipe. I intended to use them as after school snacks but ended up finishing most of them. Not because Scarlett didn’t like them, but because I liked them too much while she was at school. She got a few though.

You can easily substitute any nut or seed for what I have here. I also recommend doubling the batch. You’ll want these around for the kids. And when I say kids I mean you.

Nuts and Seeds Granola Bars

Ingredients

  • 1 tablespoon grape seed oil, plus extra for pan
  • 1 1/2 cups whole oats
  • 1/4 cup pistachio pieces
  • 1/4 cup currants
  • 1/4 cup dried cherries
  • 1/4 cup shaved, unsweetened coconut
  • 1/4 sunflower seeds
  • 1/4 cup dried cranberries
  • 1/2 cup honey
  • 1/4 natural creamy peanut butter
  • 1/2 teaspoon pure vanilla extract

Method

Preheat oven to 325.

Using an 8x8 inch pan greased with oil, place parchment paper down leaving excess on the sides to lift the parchment out.

In a large bowl, mix oats, pistachio, currants, coconut, dried cherries, sunflower seeds and dried cranberries.

In a saucepan over medium heat, mix oil, honey and peanut butter until blended and warm.

Pour peanut butter mixture over oat, seed and nut mix and stir until blended.

Using moist hands, place oats into prepared pan. Mould and flatten mix into pan.

Bake in the oven for 20 minutes, or until oats are golden brown.

Remove and allow to cool.

Lift parchment from pan and then slice into bars. Store in an airtight container.

*I used peanut butter for this recipe but you can use your favourite nut butter including almond and sunflower.

 

I did substitute the peanut butter for the plane. You never know who your neighbour is. And I let Scarlett eat them this time.

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3 Comments

  1. […] Tried two new recipes: Peanut Butter Banana Chocolate Chip Oatmeal Cookies (vegan) and Nuts and Seeds Granola Bars.  Both were excellent but I am particularly fond of the granola […]

  2. Grape Salsa | Cityline
    December 06, 15:05 Reply

    […] the co-creator of Sweet Potato Chronicles. More awesome snack ideas from Sweet Potato Chronicles: Nuts and Seeds Granola Bars are an easy and lower sugar snack. Wholegrain Blueberry Muffins are a wholesome version […]

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