Kathy’s Granola Bars

Posted on April 25 2016

Screenshot_2016-04-24-21-48-07

A great little energy fix whether heading out on a bike ride as I was about to do here or when first raved over they were being enjoyed by a crew of farmers on fence fixing day.   Quick and easy to make but please take the time to toast the almonds and granola, I tried a small batch without and not nearly as good.

Quantity: 9 x 11 pan
Accessories: Flake mill and stainless bowl with Roller/scraper combo

Ingredients:

  • 5 cups fresh flaked oats
  • 1 cup coarsely chopped almonds
  • 1/3 cup honey
  • 1/2 cup butter
  • 1/4 cup brown sugar
  • 1 tsp vanilla
  • 1/2 tsp sea salt
  • 1/2 cup dried cranberries
  • 1/2 cup shredded coconut
  • 1/2 cup  chocolate chips (mini best)

20140902_202339_resized   Screenshot_2016-04-24-21-48-25     Screenshot_2016-04-24-21-47-59Flake your oats.   This is a great little accessory for the Ankarsrum.  I just love fresh flaked oats, my breakfast many days.To toast almonds and oats place them on  a large cookie sheet in a 350 degree oven for about 5 minutes, stir and then another 5 minutes or I preferred to do on top the stove over low heat in a fry pan, stirring occasionally.  Once toasted put into the stainless bowl.  In the same fry pan now add the butter, honey, brown sugar, vanilla and salt.  Blend together over the low heat just till it starts to bubble.  With mixer on low speed slowly pour this over the oats and almonds.  Mix slowly for a few minutes to cool a bit.  Then add the cranberries , coconut and half the chocolate ships.  Press firmly into a 9 x 13 pan.  The spatula that comes with your mixer works great for this getting into the corners really good. Sprinkle with remaining chocolate chips and press these in lightly. Refrigerate for a couple hours till the chips set firmly.  As shown here, I love to wrap these up individually for a quick grab and run snack.

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