Packed Full of Good Stuff Granola Bars

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If you are looking for a granola bar that has lots of good for you stuff, look no further.

WARNING: When I first attempted this recipe, my taste buds sent a message to my brain that was contradictory to all the messages my brain received previously from eating store bought granola bars.

At first bite, I wasn't sure I would make these again or at the very least I would have to tweak a few things. Then, all of a sudden, I had a craving for another bite and then another.  I made these bars on a Sunday and they were gone by Thursday. Keep in mind, there were only two people in my house eating them.

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Your brain will get over the initial shock this isn't an overly sweet, full of stuff you can't pronounce granola bar and want more!

Granola Bars

Active Time: 20 minutes

Inactive Time: 2 hours

Servings: 12 square bars

2 1/2 cups of quick cooking oats

1/2 cup slivered almonds**

1/2 cup of sweetened coconut**

1/4 cup millet**

1/4 cup sunflower seeds**

1/4 cup of flax seed**

**Use any combination of nuts/seeds.

1/4 cup unsalted butter

1/3 cup honey

1/4 brown sugar

Pinch of salt

1/2 tsp vanilla

1/4 cup of chopped milk chocolate

1/4 cup of melted dark chocolate

1/3 cup of dried cranberries, coarsely chopped

I have all the ingredients, now what do I do?

Preheat your oven to 350 degrees.

Line an 8"x8" baking dish with foil.

Mix together the first 6 ingredients and spread evenly on a baking sheet.

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Bake for 5 - 7 minutes or until toasty. Remove from the oven and transfer to a large mixing bowl.

In a small sauce pan over medium heat, melt together butter, honey, sugar, and a pinch of salt. This doesn't take more than a few minutes.

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Remove the butter mixture from the heat and whisk in the vanilla. Dump the butter mixture into the granola mixture. Fold in  a 1/4 cup of chopped milk chocolate and the dried cranberries. Mix well.

Press the granola mixture into the prepared 8"x8" pan. I used a drinking glass to press the granola into the pan. This will help bind the mixture together and reduce crumbling at cutting time.

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Refrigerate for 2 hours. Cut the bars.

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Drizzle with dark chocolate, let dry and store at room temperature for up to a week.

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