The girls and I whipped up a batch of these granola bars once we realized we were almost out of snack and breakfast foods and we won’t be grocery shopping for a few more days. So, thank goodness for food storage. These are packed with nuts, seeds and grains and have just a hint of sweetness to go along with a great crunch.
Ingredients:
2 cups rolled oats
1/2 cup coconut
1/2 cup raw sunflower seeds
1/2 cup slivered almonds
1/2 cup wheat germ
1/4 cup ground flax
1/2 cup brown sugar
1/2 cup honey (or molasses)
1 tablespoon butter
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup mini chocolate chips
Preheat oven to 350F. Sift together the oats, coconut, seeds, almonds, flax and wheat germ. Pour into a 13×9 pan and brown in the oven for 15 minutes, stirring occasionally. Meanwhile, melt remaining ingredients (except for chocolate chips) in a saucepan over medium heat until sugar is dissolved. Combine with toasted oat mixture. Stir in chocolate chips. Grease the 13×9 pan and press granola firmly in (spritz your hands with cooking spray if it’s sticking). Bake at 300F for 20 minutes. Cool completely. Flip granola out of pan and cut.
