Back to Basics: Homemade Granola Bars (Recipe #2)

This weeks Back to Basics post is a homemade, no-bake granola bar recipe.  I’ve previously posted a homemade granola bar recipe here, along with a short explanation on why it’s important to make your own rather than continue to eat store bought granola bars.  Also, it’s important to remember to soak and dry all of your ingredients beforehand (I mentioned how I do this at the end of my previous granola bar recipe post).  I always soak my ingredients in large batches so that I can have already soaked ingredients on hand for whenever I need to make another batch of granola bars (we need to have a constant supply of granola bars at all times in our house). 

I decided to post a new granola bar recipe for this week’s post since I’ve been making different kinds of granola bars, and this one has become one of our favorites:

INGREDIENTS:

2.5 cups rolled oats  (soaked & dried)

1.5 cups nuts and/or seeds (I used equal amounts of sunflower & pumpkin seeds - soaked & dried)

1/2 cup shredded coconut

1/2 cup raisins

6 tablespoons salted butter (organic, grass-fed!)

1/2 cup sugar (I use Sucanat or Rapadura)

1/2 teaspoon cinnamon

3 tablespoons honey (I use raw honey)

2 tablespoon molasses

DIRECTIONS:

1. Mix oats, raisins, coconut, and nuts/seeds in large bowl.

2. Heat butter, sugar, cinnamon, honey and molasses in a small saucepan. Cook over medium heat, stirring occasionally, until everything is heated evenly (slightly bubbling)  and all ingredients are well incorporated.

3. Remove from heat and stir into oat mixture until evenly coated with large spoon. press and fold until all dry ingredients are covered in liquid mixture.  Mixture will be sticky, keep folding ingredients until everything is moist.  Let sit just until cool enough to handle

4. In the meantime, line a 9×11 (or 7x11) inch pan with plastic wrap/wax paper. Spoon mixture into pan, pressing down with spoon to compact. Place in the fridge for 30 minutes to firm granola. Remove from pan, peel away plastic wrap/wax paper and slice into bars. Wrap individually in plastic wrap or wax paper, if desired.

I store mine in the refrigerator, but these can be stored at room temperature as well.  As you can see from the picture above, I choose to wrap this batch in small plastic sandwich bags for convenience since we use them as snacks on the go.

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***NOTE:  FUTURE BACK TO BASICS POSTS WILL BE ON SUNDAYS, STARTING THIS UPCOMING WEEK!!  I WILL TEST SUNDAYS OUT FOR THE TIME BEING, BUT MOST LIKELY WILL STICK WITH SUNDAYS.  I WILL MAKE A NOTE OF ANY CHANGES, IF FOR SOME REASON I DECIDE TO CHANGE THE DAY AGAIN IN THE FUTURE (UNLIKELY).  I will post a reminder about this again when I make a post tomorrow (the day of my Tumblr anniversary!) ***