cinnamon and berry granola are adapted from Clodagh's
Kitchen Diaries. Homemade granola bars, like these
made with steel-cut oatmeal, are tastier than
granola bars is easier than making cookies. There’s no
butter and sugar to cream, so there’s no need for a mixer
or bringing butter and eggs to room temperature.
granola bars have no additives, no preservatives, no
artificial flavors or colors and no unpronounceable
ingredients — just whole grain oats, nuts, seeds and dried
a guilty pleasure without a lot of guilt because you control
the sugar. They’re also easy to grab when you’re on the
go because they hold their shape.
oatmeal in the cinnamon and berry granola bars creates a
sturdy bar that crumbles in the mouth into smaller pieces
that deliver a satisfying chew. The sugar takes a back seat
to the toasted flavor of the oatmeal.
apricot, pistachio and almond flapjacks are also light on
the sugar and hard in texture. The bars are dry-tasting with
bits of hard apricots that provide a nice tart finish to the
mellow flavor of old-fashioned oatmeal.
granola bars from "America’s Text Kitchen" are
made with old-fashioned oatmeal, some of which is ground
into a flour. These bars are sweet — almost dessert-like
— and melt in your mouth. Replace olive oil with butter
for a distinctive taste that’s hard to beat.
granola rounds are the sweetest of the bunch. Quick-cook
oatmeal gives them a soft and chewy texture, and the added
egg ensures they hold their shape and don’t crumble.
three recipes can be customized to suit your taste: Use
different types of oats, vary the amount of nuts and seeds
and dried fruit, add cinnamon. Change up the sugar and the
shortening; corn syrup will produce a sturdier bar and
butter adds an unmistakable flavor. You can even try a
combination of corn syrup and marshmallows. Use dried dates
for added sweetness.
skimp on the nuts and seeds, though. They give the granola
bars an added layer of flavor.
all but the granola rounds, heat all the wet ingredients
before mixing into the dry ingredients to give the bars a
running start in coming together.
the recipes don’t require coconut. Do yourself a favor and
add it. Shredded coconut gives granola an unmistakable
texture and taste.
AND BERRY GRANOLA BARS
tablespoons butter, plus extra for greasing
cup sesame seeds
light brown sugar
teaspoon ground cinnamon
dried cranberries, cherries or blueberries, or a mixture
the oven to 325 degrees. Butter and line the base of a
the oats, seeds and nuts in a roasting tin and toast them in
the oven for 5 to 10 minutes.
put the butter, honey and sugar in a saucepan and stir until
the butter has melted. Add the oat mixture, cinnamon and
dried fruit and mix until the oats are well coated.
the mixture into the tin, press down lightly and bake in the
oven for 30 minutes. Leave to cool in the tin, then
carefully remove and cut into 12 bars.
You can use any dried berries you wish. Vanilla extract can
be substituted for the cinnamon.
recipe is from "Clodagh’s Kitchen Diaries: Delicious
Recipes Throughout the Year," by Clodagh McKenna (Kyle
cups quick-cooking rolled oats
each almond flour, ground flaxseed, walnuts
each dried blueberries and dried cranberries
cup unsweetened dried coconut
teaspoon each ground cinnamon and salt
teaspoon ground allspice
teaspoon vanilla and ½ teaspoon almond extract
oven to 350 degrees. In a large bowl, stir together oats,
almond flour, flax seeds, walnuts, sunflower seeds,
blueberries, cranberries, coconut, cinnamon, salt and
separate bowl, lightly beat the egg and stir in the honey,
oil, vanilla extract and almond extract. Add wet ingredients
to dry ingredients and stir until everything is moist.
Divide mixture among 12 medium muffin cups and pack down
tightly. Bake until the edges begin to brown, about 20
minutes. Let cool for several minutes before unmolding.
recipe is from "Muffin Tin Chef," by Matt Kadey
(Ulysses Press, $15.95).
cup maple syrup
teaspoon flake sea salt
cup extra-virgin olive oil
old-fashioned rolled oats
unsweetened flaked coconut
oven to 300 degrees. Line a 13-by-9-inch pan with foil so it
hangs over the sides. Spray with cooking spray. Whisk maple
syrup, sugar and salt in a large bowl. Whisk in the oil.
Process ½cup oats in food processor until finely ground.
Transfer to the bowl with the maple syrup and stir in
remaining ingredients and mix until thoroughly coated.
mixture into prepared pan in a thin even layer. Compress
with a spatula. Bake 45 minutes, or until deeply golden. Let
cool for at least an hour before cutting.
recipe is from "America’s Test Kitchen D.I.Y.
PISTACHIO AND ALMOND FLAPJACKS
dried apricots, roughly chopped
ounces mixed seed (sesame, pumpkin, sunflower)
whole almonds, roughly chopped
whole pistachios, roughly chopped
cup plus 2 tablespoons butter, plus extra for greasing
heaping tablespoons tahini
heaping tablespoons golden syrup
the oven to 325 degrees. Combine the dry ingredients except
the sugar in a mixing bowl and set aside. Add the butter,
tahini, syrup and sugar to a pan on a low heat. Stir to melt
the butter and sugar, then add to the mixing bowl. Turn well
to mix the two. Grease an ovenproof dish or baking tray and
turn the mixture into it, pressing down firmly. Bake for 25
minutes until dark golden brown. Remove and slice straight
away — the flapjacks will firm up as they cool.
Lyle’s Golden Syrup can be found in some supermarkets.
Honey can be used instead.
recipe is from "Kitchen & Co.: Colorful Home
Cooking Through the Seasons," by Rosie French and Ellie
Grace (Kyle Books, $22.95).