Tuesday, February 6, 2018

Pantry Granola Bars Part 2

Yum
This is a continuation of my Pantry Granola Bar post. I finally used up the cacao nibs and chia seeds. I want to buy some more cacao nibs, though, those things are delicious in granola bars!

I think the great thing about this approach is it gives you an idea of the different kinds of things you can add into granola bars. Some say this is the wave of the future for cooking - instead of recipes, there are just ingredient ideas and you make up your own thing. This is my third effort making granola bars without measuring anything and each one has turned out great. 

Doing some quick research on the ingredients I used for these bars, these are huge with fiber and loaded with magnesium, manganese, and other minerals. Quinoa and cacao nibs have tons of iron. The cinnamon, tart cherries, and oatmeal are antioxidants to help keep you cancer free, plus cinnamon, chia seeds, and many of the other ingredients help with blood sugar regulation. 


Ingredient ideas:

Dry:
Rolled oats
Chia seeds
Cacao nibs
Walnuts
Tart cherries
Quinoa

Wet:
Honey sunflower butter
Maple syrup
Cinnamon

Directions:

I followed the same approach as last time - add wet to dry and mix, put into a jelly roll pan lined with parchment, bake at 350F for 20 minutes. This time we cut them while they were still warm and that helped get a uniform shape and was a lot easier. 


More variations: 


  1. If you want soft and chewy granola bars, then try the following: Toast the oats and nuts before adding the liquid in, chill in the fridge until set, cut and wrap individually. They will be gooey and delicious. You can cut them and eat as is. They might be a bit sticky.

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