While spring cleaning my pantry, I happen upon an old box of granola bars that was left there from several ski seasons ago. We often take granola bars up the slopes for snacks so we buy the big box from Costco. I am not sure how this box was overlooked. I felt so bad. We had to throw it away because one of the bars had “nibbles” at one end obviously from small critters and we don’t want to risk getting sick.
For next time, I thought I’d just make our own granola bars. I remember a recipe for homemade granola from one of our German friends from the Philippines who loved granola for breakfast and couldn’t find any in the stores in Manila (that was way back then!). He decided to make his own and was nice enough to share the recipe with me.
- 5 cups rolled oats
- 2 cups of nuts (almonds, pecans, walnuts)
- 1 cup sunflower seeds or pumpkin seeds
- ½ cup wheat germ
- 4 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp salt
- 1 cup or 1 bag of mixed dried fruits
- ¾ cup unsweetened applesauce
- 1/3 cup honey
- 2 tbs vegetable oil
- Preheat the oven to 300°F.
- Mix the first 7 ingredients in a large bowl. In a separate bowl combine the applesauce, honey and oil then stir into dry ingredients until thoroughly coated.
- Spread the mixture into two baking dishes. Bake for 35 – 40 minutes, or until evenly golden brown, stirring every 10 minutes to ensure even browning.
- Remove from oven and continue stirring to prevent from becoming clumped together. As it cools, it will become crips.
- Once cooled add the dried fruits and stir.
- Store in an airtight container or large zip lock bag.
To make Granola Bars:
- Spray a glass baking dish (I used 11 x 13) with oil and then line with wax paper. Make sure there is extra wax paper to fold over the top later.
- Melt half a stick of butter in a saucepan and add 3/4 cup molasses. (You can also use honey or maple syrup.)
- Add 5 cups homemade granola (about half of the above recipe) and mix well until thoroughly coated.
- Place the mixture in the prepared baking dish and spread with a spatula, pressing hard.
- Cover with wax paper on top continue pressing hard so it is compact.
- Set aside for at least 2 hours at room temperature.
- Peel off top wax paper and turn over granola onto a cutting board, peeling off the rest of the wax paper. Granola should be compact and hard (not too hard).
- Cut into bars in whatever size you want.
- Wrap each bar with plastic wrap or saran wrap. This can be stored in an airtight container or refrigerator.
Notes: I have stored ours in the freezer and left at room temperature to defrost.