{"id":1971,"date":"2013-03-08T14:52:04","date_gmt":"2013-03-08T14:52:04","guid":{"rendered":"http:\/\/www.annbarlow.com\/?p=1971"},"modified":"2013-03-08T14:54:50","modified_gmt":"2013-03-08T14:54:50","slug":"granola-bars","status":"publish","type":"post","link":"https:\/\/www.annbarlow.com\/?p=1971","title":{"rendered":"Granola Bars"},"content":{"rendered":"

I don’t know about y’all, but my favorite meal of the day has to be breakfast. \u00a0In fact, I will happily eat breakfast foods for lunch and dinner, too. \u00a0I’m not a big fan of \u00a0sweet foods \u00a0in the morning, but give me a fried egg perched on top of a slice of avocado and a potato latke and I’m a very happy girl. \u00a0Oh, with a dash of Cholula on top. \u00a0Yummy! \u00a0In fact, if you need a great recipe for a latke\/fried egg combo, look no further than the Smitten Kitchen<\/a>. \u00a0Delicious.<\/p>\n

But, I’m not here today to talk about hot breakfast. \u00a0Because, lots of times, that just isn’t an option — for weekdays at least. \u00a0That is where these granola bars come in.<\/p>\n

Dear Jon<\/a> spoke about these bars on facebook recently. \u00a0Saying something about how I had made them from base elements. \u00a0He is so funny.<\/p>\n

The thing about these granola bars, though, is, like many things made at home vs. purchased, they taste so very good. \u00a0They can be made with whatever nuts and dried fruits that you like. \u00a0And, they will keep your stomach from rumbling and making your son say, aghast, “That was your stomach? \u00a0I thought it was the dishwasher!”<\/p>\n

And, that is always a good thing.<\/p>\n

\"photo\"<\/a><\/p>\n

 <\/p>\n

Granola Bars<\/strong><\/em><\/p>\n

3 T. coconut oil or butter<\/p>\n

2\/3 cup honey<\/p>\n

1 t. cinnamon<\/p>\n

pinch salt<\/p>\n

2 cups old fashioned rolled oats<\/p>\n

1 cup dried coconut (the natural, unsweetened variety)<\/p>\n

1 cup chopped nuts of your choosing (pecans, almonds)<\/p>\n

3 cups of dried fruit (Usually I do a golden raisin, dried cranberry combo)<\/p>\n

1\/4 cup sugar, optional depending on other ingredients and your own sugar preference<\/p>\n

1\/4 cup ground flax seed<\/p>\n

1\/4 cup oat bran or wheat germ<\/p>\n

 <\/p>\n

Preheat the oven to 350 degrees. \u00a0Combine the oats, coconut, and chopped nuts. \u00a0Put them on a very large jellyroll pan and toast until they are fragrant and light golden brown. \u00a0Meanwhile, in a 2 cup glass measuring cup, heat the coconut oil or butter, honey, cinnamon and salt in the microwave. \u00a0The length of time in the microwave will vary — I usually do about 45 seconds or so. \u00a0Watch it while it heats — the honey can bubble over if heated for too long. \u00a0Now it is time to prepare your pan for the bars. \u00a0I usually use an 8 x 11 glass pyrex dish. \u00a0You can also do 9 X 9 if that’s all you have. \u00a0Butter the dish and line it with parchment paper. \u00a0Leave the edges of the paper poking out above the sides of the pan so that you can use the paper to lift the bars out when they are done. \u00a0By now, the oats should be toasty. \u00a0So, get them out of the oven and reduce the temperature to 300. \u00a0Combine the oats\/coconut\/nuts with all the other ingredients in a large bowl. \u00a0Stir until well mixed and then press into the prepared pan. \u00a0Bake at 300 until done to your liking. \u00a0This is a range, of course, but I’d say at least 25 minutes. \u00a0I bake mine until they are a golden brown.<\/p>\n

Now, this is the hard part; you have to wait at least 3 hours to cut them.<\/p>\n

 <\/p>\n

That’s it!<\/p>\n

 <\/p>\n

Happy Friday, y’all!!<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

I don’t know about y’all, but my favorite meal of the day has to be breakfast. \u00a0In fact, I will happily eat breakfast foods for lunch and dinner, too. \u00a0I’m not a big fan of \u00a0sweet foods \u00a0in the morning, … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/www.annbarlow.com\/index.php?rest_route=\/wp\/v2\/posts\/1971"}],"collection":[{"href":"https:\/\/www.annbarlow.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.annbarlow.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.annbarlow.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.annbarlow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1971"}],"version-history":[{"count":3,"href":"https:\/\/www.annbarlow.com\/index.php?rest_route=\/wp\/v2\/posts\/1971\/revisions"}],"predecessor-version":[{"id":2255,"href":"https:\/\/www.annbarlow.com\/index.php?rest_route=\/wp\/v2\/posts\/1971\/revisions\/2255"}],"wp:attachment":[{"href":"https:\/\/www.annbarlow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1971"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.annbarlow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1971"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.annbarlow.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1971"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}