I recently posted a recipe for homemade granola bars because snacks are hot ticket items in any household with kids and these bars give moms a chance to offer some fairly healthy snack options. With two hungry boys in the house, I make granola bars a lot so I am constantly playing around with the add ins to change the flavor and texture of the bars.
I made a variation on the recipe which actually does not have any oats in it at all, but instead uses puffed grains as the body of the bar. I used puffed millet and puffed brown rice in place of the oats and the bars came out with a really nice puffiness and crunchiness to them. I hope you like this variation.
Homemade Granola Bars: Part 2
- 2 cups puffed millet
- 2 cups puffed brown rice
- 1 cup whole wheat flour (or whatever flour you prefer)
- 1 tsp baking soda
- 1 tsp cinnamon (or pumpkin pie spice, or apple pie spice and feel free to use more if you like it stronger)
- 1/2 tsp salt
- 1 cup canola oil (I use expeller pressed organic canola oil)
- 1/2 cup raw sugar
- 1/2 cup honey
- 2 tsp vanilla extract
- 1 1/2 cups chopped nuts or seeds in any combination you like
- 1 1/2 cups dried fruit of your choice (example: raisins, cherries, chopped apricots, craisins, blueberries)
- Preheat the oven to 325.
- Prepare a half sheet pan with either a Silpat liner or parchment paper that you have brushed or sprayed with oil.
- In a large bowl combine the puffed grains, flour, baking soda, cinnamon and salt, mixing to combine.
- In a stand mixer, combine the oil, honey, sugar and vanilla thoroughly.
- Add the dry ingredients to the mixer and combine thoroughly, then add the fruit and nuts and mix until just combined.
- Pour the mixture out onto the prepared sheet pan and spread it out evenly with a spatula. If you have a second sheet pan of the same size, lay it in on top of the mixture and press down very firmly to compact the mixture as much as possible. If you don't have a second pan, use your spatula to compress it as evenly as you can.
- Bake the mixture for 10 minutes then repeat the compression step and put it back in the oven. After another 10 minutes, remove from the oven and compress again. Return to the oven for a final 10 minutes and then compress it for the final time.
- After the final compression, put the pan on a cooling rack and let it cool for 10 minutes before cutting into bars with a pizza cutter. After cutting, let it finish cooling in the pan.
- When completely cool, you can wrap up the pieces in waxed paper or parchment paper and then store in a loosely covered container to maintain crispness.
- I can't say how long they will stay fresh because they only last a few days in my house!
This post is participating in Real Food Wednesday, On The Menu Monday, Healthy 2Day Wednesday, Whole Food Wednesday, Make Your Own! Monday, These Chicks Cooked Weekly Recipe Swap, Sweets for Saturday, Sweet Saturday