Perfectly Tuned Texture Granola Bars.

I had no idea how this was going to turn out when I first decided to go ahead with it. I looked at 10+ different recipes for granola bars today and couldn't find something that fully satisfied me. Thus (as usual here at the Mid-Night Baker), I went totally off course and pull ideas from 5 or 6 recipes - some baked some unbaked - and just went for it. What was the result?

Surprisingly well stuck together, baked, delectable granola bars. I present to you my first baked granola bar experiment: Honey Almond Granola Bars.

Sources: About 5 different recipes and my knack for not liking the act of following recipes

• 1.5 cups (160g) quick cooking oats (I was basically out of thick-cut rolled oats, but the quick oats worked well!)
• ⅔ Cups (75g or 2.5 servings) Almonds
• ⅔ Cups (100g or 2.5 servings) Raisins
• ½ Cup (58g) Grape Nuts
• 5Tbsp (105g) Honey
• 5Tbsp (75g) Almond Butter
• 2T-4T water
• 1/2tsp Vanilla Extract
• Dusting of Baking Soda (not sure if this actually did anything)

Turn oven on to 350F. Mix together all dry ingredients in a bowl until well distributed. Heat honey in sauce pan until it begins to boil. Add almond butter, vanilla, and water then mix until smooth. Add the sauce to the dry ingredients SLOWLY to ensure very even distribution. If you feel you need more binder, then heat up more honey/almond butter (or go with 2T ground flaxseed + 4T warm water) and add it to the mixture. Spray an 8x8 Pyrex with non-stick, pour in and flatten contents of bowl. Bake for 15-20mins until brown and the scent starts to be noticeable upon opening oven - I didn't time this, I just went by feel as usual...it's pretty clear when it's ready. Cool granola bars and then cut into 8, 12, or 16 bars. I did 16 bars for 2x2" bars. Partly because with the amount of almonds in them the calories can be high as a quick snack, but larger bars would be pretty substantial for athletic activity or for a holdover between meals.


These will likely be a snack of mine ~1 hour before Battenkill this weekend. Gotta give them a true test!

Perfect Texture. Already approved by triathlon coaches and foodies. One coach stated "When are you going to start a cookbook?" Hmmm...we shall see!

And, as usual, for the nutrition!

They turned out pretty well! I had one for dessert last night. Only things I would change to the recipe is to maybe cut down on the almond butter/honey and go with some of the flaxseed binder method to both cut some sugar and add some more distributed fats. I will definitely get more creative with mix-ins but was limited as my cabinet is rather empty right now :(...very sad, I know.