Breakfast is a daily requirement for me.
I simply cannot start my day without it. After an early-AM workout, I desperately need some protein-packed, stick-to-your-bones goodness to hold me over until lunch.
However, breakfast isn't easy for everyone. My buddy Katie--a high school teacher--starts work in the 7 o' clock hour, faced with chaotic hallways, last-minute paper-grading, and groggy-eyed teens. Breakfast, she admits, is the last thing on her mind at that hour.
She needs a Breakfast Intervention.
And who better to solve a breakfast conundrum than Miss Ina Garten herself? I got the idea to make homemade granola bars from Ina's cookbook, Barefoot Contessa: Back to Basics. I added some tweaks and touches to make it my own (and to avoid an extra trip to the grocery store), and the result was a sweet, slightly soft breakfast bar.
My only disappointment was that these bars weren't crunchy, which I'll admit I was hoping for. Any suggestions in the crispy granola bar department?
This recipe would make a great holiday gift for the person-on-the-go in your life--a busy mom, a constant traveler, a work-out nut, or an over-stressed college student. Individually package each bar and create your own personalized labels. Place the wrapped bars in a basket or clear canister jar (or ship them off in a shoebox like I did!).
And although these guys do contain some sugar n' butter, I'm still a firm believer that food made fresh in your kitchen has a leg up on the pre-packaged stuff at the store. Move over Quaker Granola Bars, the homemade granola bar train just pulled up. And she's not leaving anytime soon.
Homemade Granola Bars
(recipe adapted from this one by Ina Garten)
The wonderful thing about granola is that you can add and omit ingredients to suit your fancy. Experiment with your own favorite nuts, dried fruits, sweeteners, etc. There is no wrong answer on this test! As noted above, these granola bars turned out soft and slightly crumbly for me. If you have suggestions for making a firmer, crispier bar, please let me know!
Ingredients:
- 2 cups oats
- 1/2 cup chopped pecans
- 1/2 cup chopped pistachios
- 1 cup shredded coconut
- 1/2 cup ground flaxseed
- 3 TBSP butter
- 1/3 cup real maple syrup
- 1/3 cup honey
- 1 tsp. vanilla
- 1/4 tsp. salt
- 3/4 cup chopped dried apricots
- 1/2 cup chopped dried blueberries or cranberries
Directions:
1) Preheat oven to 350 degrees. Place oats, nuts, and coconut on a baking sheet and toast for about 15 minutes. Remove from oven and set aside. Reduce oven temperature to 300 degrees.
2) In a small saucepan, heat the butter, honey, maple syrup, brown sugar, vanilla, and salt. Bring to a boil for about one minute and remove from heat. Pour butter mixture over the oat mixture and stir to coat. Add in apricots and dried blueberries.
3) Coat a 7 x 11 (or 8 x 12) inch pan with baking spray. Moisten hands slightly and press granola mixture into the pan. Bake for 30 minutes or until golden brown around edges. Allow to cool for about 3 hours before cutting into bars.
