This granola bars recipe is the healthiest one I've ever eaten and promotes weight loss so that you can finally fit nicely into your new LordandTaylor.com outfit! It has become the go-to snack and breakfast munchie in our house. When we get down to the last bar, folks start to hollering.
There's nothing to whipping up a quick pan of bars. I've made the habit of baking up a batch after dinner. As soon as they cool down, I cut them up and stick'em in the fridge. We've grown to like them cold out of the icebox. The granola bars are denser and moister after they've spent the night in the icebox. The first batch I ever made, I cut the bars into these petite rectangles that could be consumed in two bites. That was just silly of me. Now, I cut them into 2-inch by 2-inch squares. It's the perfect size for killing off hunger pains. Oh and before I forget, they go very well with coffee and tea.
HERE'S ALL IT TAKES
makes 12 bars
- 3 tablespoons ground flaxseed
- 3 ounces water
- 2 cups old-fashioned oats
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup brown sugar
- 1/4 cup raisins
- 1/4 cup chocolate chips
- 1/3 cup honey
- 1/2 cup nut butter (peanut butter or almond butter, either one are delicious)
Heat the oven to 375°F degrees. Lightly grease 8-inch square pan.
In a large mixing bowl, combine the ground flaxseed, water, oats, flour, baking powder, salt, and brown sugar. Toss in raisins, chocolate chips. Stir in the honey and nut butter of your choice until all the dry ingredients have been absorbed.
Press wet granola into the pan. BAKE 15 MINUTES. Allow granola to cool a few minutes, then cut into bars. Transfer to a cooling rack. Make sure they are completely cooled before storing in a container. They keep very well in the icebox for up to several days. I wish I could say they would last a week, but the bars are always gone by then. ;D
If you don't have flaxseed around to grind up, it's okay to leave it out, the first time. But the next time you go to the store, pick some up. Flaxseed is pretty cheap compared to other health food extras out there. I use an old coffee grinder to grind the seeds into a gritty powder consistency. I've learned to grind up extra flaxseed and store it in a glass jar in the freezer. All unground flaxseed goes in the freezer, too.