Soooo apparently kids like to eat between meals. Huh. Who knew? And while it’d be real easy to buy some over-priced and over-processed snack of some kind or just throw some type of feed on the floor and let them have it – we found a snack that’s a cleaner option all around. Organic crunchy granola bars. Sounds super-hippie-dippie but tastes (and smells) waaayyyy better.
Here’s whatcha need:
7 cups old-fashioned rolled oats (We use Trader Joe’s Old Fashion Organic Oats)
1/2 cup safflower oil
1 teaspoon salt
1 1/2 cups whole organic almonds, pecans, walnuts, or peanuts (Basically pick your favorite nuts. Hehehe. We said nuts.)
3/4 cup organic honey
3/4 cup packed organic brown sugar
1 Tablespoon vanilla extract
2 teaspoons ground cinnamon (optional)
Here’s how ya do:
Set one oven rack to the middle of the oven and set temperature to 375 degrees.
Line an 18 x 13 inch rimmed baking pan with aluminum foil.
In a large bowl, combine the oats, oil and salt and mix until the oats are evenly coated. Dump the mixture onto the baking sheet and spread into an even layer. Bake for 20 – 25 minutes stirring once in the middle of cooking, until pale gold. Remove the oats and set aside. Lower the oven temp to 300 degrees.
Place the nuts in a food processor (Much like you want to do when you’re picking up the dirty socks next to the laundry basket. THEY GO IN THE BASKET. IN IT. IT’S RIGHT THERE!) and process until coarsely chopped. Or just chop coarsely with a big sharp knife. But seriously only chop THOSE nuts with a knife. They’re just socks, no need to go all bobbit on anyone. Yesh.
Combine the honey and brown sugar in a saucepan and cook over medium heat for about 5 minutes, stirring constantly, to dissolve the sugar. Remove from heat and stir in the vanilla and cinnamon (if using).
Combine the oats, nuts, and honey mixture in a large bowl and stir with a large rubber spatula until the oats are thoroughly coated with the honey mixture. Coat foil in baking pan with a little safflower or coconut oil. Transfer the granola mixture to the prepared baking sheet and spread in an even layer. Grease a large metal spatula or a square dish with oil of your choice and firmly press the mixture into the pan. Make a flat, tight, and even layer. Bake until golden, about 35-40 minutes.
Cool in the baking sheet, on a wire rack, for 10-15 minutes before cutting into bars. Cut the bars all the way through and then allow the granola bars to completely cool. Don’t wait longer than 15 minutes before cutting the bars or they’ll harden and make it near impossible to slice.
These can be covered and stored for up to 2 weeks and are perfect to toss into lunch boxes.
They can also be eaten while wearing Birks and socks and covered in patchouli….but they shouldn’t be. Cause nothing should be. Cause that’s gross.