Adapted from www.healthcastle.com Visit this site for the low-down on what makes these healthier and less expensive than the boxed bars :) - 1 cup raw oatmeal
- 2 cups granola or trail mix
- 1/2 cup walnut, chopped
- 3/4 cup honey
- 1 cup dark chocolate chips
- 2 cups organic/natural unsalted peanut butter (the grind it yourself kind is best!!)
Preparation- Line a 9x11 baking sheet with natural wax paper.
- Place all dry ingredients in a large bowl and mix to combine.
- Mix honey and peanut butter in a separate bowl.
- Add the wet ingredients to the dry ingredients and stir to form into a firm paste. You may need to add more peanut butter or honey if the mixture is too dry.
- Press the mixture onto the baking sheet using another small square of natural wax paper.
- Cover the pressed mixture with natural wax paper and place in the refrigerator for 2 hours.
- Cut into 36 bars and serve.
- Store extras in an airtight container or wrap individually in plastic and store in the refrigerator.
Adapted from www.eatdrinkbetter.com - 6 cups of old-fashioned rolled oats
- 1 cup of walnut halves and pieces
- 1 cup of slivered almonds
- 1 cup of shredded coconut
- 1 teaspoon of ground cinnamon
- Dash of salt
- 1/2 cup of honey
- 1/2 cup of molasses
- 2-3 tablespoons of ginger juice
- 1/2 cup of chopped crystallized ginger
Preparation- Heat the oven to 325 degrees. In a large bowl, combine the oats, nuts, coconut, cinnamon, and salt. Set aside. Combine the honey, molasses, and ginger juice in a smaller bowl and blend well using a fork. Add the honey mixture to the oat mixture and stir to combine, using a large spoon or your hands.
- Spread the mixture evenly on a rimmed baking sheet. Bake for 30 minutes, stirring every 10 minutes.
- Remove the pan from the oven, stir the granola, and set on a rack to cool. Add the crystallized ginger pieces. Stir the granola once in a while it comes to room temperature. Don’t judge the taste of the granola while it’s hot – the flavor develops as the granola cools (it tastes best the next day). Transfer to a sealed container and store in the refrigerator for up to one month.
Adapted from the book: Food to Live By: The Earthbound Farm Organic Cookbook, by Myra Workman - 4-1/2 cups (18 ounces) old-fashioned rolled oats (not instant)
- 3/4 cup (3 ounces) raw sunflower seeds
- 1-1/2 cups coarsely chopped raw almonds
- 2 tablespoons ground cinnamon
- 1 cup pure maple syrup, preferably “Grade A, dark amber”
- 1/2 cup honey
- 1/3 cup canola oil
- 1 cup raisins
- 1/2 cup craisins
Preparation- Position a rack in the center of the oven, and preheat the oven to 325ºF.
- Place the oats, sunflower seeds, almonds, and cinnamon in a large bowl and stir to combine.
- Add the maple syrup, honey, and oil and stir until all the dry ingredients are moist.
- Spread the granola on a 17 x 12 x 1-inch rimmed baking sheet.
- Place the baking sheet in the oven and cook the granola until it begins to brown, 25 minutes. Stir the granola with a flat spatula. Continue to cook the granola until it is light golden brown, dry and fragrant, an additional 15 to 20 minutes. Stir the granola at least once more, and watch it carefully during the final minutes because it can burn quickly.
- Place the baking sheet on a cooling rack. Add the raisins, and craisins, and stir to combine, then allow the granola to cool completely. Transfer the granola to an air-tight container and store at room temperature for up to 1 month, or in the freezer for up to 3 months.
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