There’s nothing like getting halfway through a recipe you’ve been doubling and coming to the realisation that you’ve actually only been doubling some of the ingredients. Which ingredients did I double? Hmm. Thankfully a granola bar recipe is fairly forgiving.
In an attempt to get our freezer stocked I’ve been making a fair number of snackable, easily handled foods lately. This has included getting some mini frittatas, muffins, and, today, granola bars, made and wrapped individually (or in small packages) into the freezer. This is no small feat when working with a UK sized freezer. Many of our friends have what in Canada, we would consider a bar fridge, as their kitchen fridge. We’re quite fortunate to have a small apartment sized fridge with a small freezer.
Today’s recipe comes from Smitten Kitchen. Who, I should note, has just put out a cookbook. After a few attempts, I’ve decreased the amount of sugar and would recommend, after the bars have cooled, putting them in the fridge to harder further before attempting to cut them up. Overall this is a really flexible recipe that can take a lot of tweaking without going off the rails – just like a good granola bar recipe should!
Thick and Chewy Granola Bars – Adapted from Smitten Kitchen
1 2/3 c rolled oats
1/2 c ground almonds
1/2 tsp salt
1/2 tsp cinnamon
2-3 c (10-15 ounces) of nuts and dried fruits (any combination – I used sunflower seeds, crushed almonds, raisins, dates, and dark chocolate)
1/3 c peanut butter
2 tsp vanilla
6 tbsp melted butter
1/4 c honey or maple syrup
2 tbsp golden syrup (or corn syrup)
1 tbsp water
Preheat your oven to 350F. Combine the dry ingredients together. Whisk together the wet ingredients. Combine the wet and dry ingredients together. Line an 8×8″ (I didn’t have an 8×8″ pan so doubled the recipe and put it into a 9×13 which worked wonderfully) pan with parchment paper. Pour the granola mixture into the pan, spreading out evenly. Bake for 30-40 minutes. The granola bars are done when they start to brown around the edges.
Cool completely in the pan and, once cooled, place in the fridge to help set. Cut with a serrated knife and enjoy.