Thursday, October 7, 2010
It is hard to find nut free (or nut facility warning free) granola bars. I used to love Cliff and Luna bars, especially for busy mornings or while hiking. Now that we have a severely nut allergic daughter, I don't eat those anymore. I also try to avoid single use packaging.
So I was thrilled when the lovely chefs at our local elementary school made this recipe for nut free granola bars, and they are delicious. Seriously. I could eat them all day. Recently, they powered me up Elmore mountain with 100 plus kids.
Speaking of kids, these bars are sure to be loved by your children, on hikes, in lunches, for after school snacks, whatever. Enjoy!
Prep time: 15 minutes
Cook time: 25-30 minutes
2 cups of rolled oats
1 cup flour
1/2 cup packed brown sugar
3/4 cup raisins, or any dried fruit
1/2 cup wheat germ
1/2 tsp salt
1/4 tsp cinnamon
1/2 cup pepitas (pumpkin seeds)
1/2 cup vegetable oil (equal amount of applesauce or half applesauce half oil can be used)
1/2 cup maple syrup
1 tsp vanilla extract
1. Preheat oven to 350 degrees. Line a large baking sheet or 9 by 13 inch baking pan with aluminium foil or parchment paper. Spray with vegetable oil spray.
2. In a large bowl, combine oats, flour, brown sugar, raisins, wheat germ, salt, and cinnamon. In a smaller bowl, blend oil (or applesauce), syrup, egg, vanilla. Pour into flour mixture. Mix by hand until the liquid is evenly distributed. Press evenly into the prepared baking pan.
3. Bake 25-30 minutes until the edges are golden. Cool completely in pan before turning out onto a cutting board and cutting into bars.
Makes approximately 20 bars. Yum!
Thanks to Liz Sharf for this tasty recipe.