Maddogmom’s Homemade Granola Bars
Helen Olsson is an award-winning writer, former editor and the author of The Down & Dirty Guide to Camping with Kids.
Recipe reprinted from The Down and Dirty Guide to Camping with Kids (Roost Books 2012). Metric conversions added by The Cook‘s Cook.
- Servings Serves 6
Ingredients
- 70 grams (½ cup) almonds
- 1 teaspoon vegetable oil, plus oil for pan
- 90 grams (1 cup) rolled oats
- 25 grams (1½ cups) unsweetened puffed cereal
- 60 grams (½ cup) dried cranberries
- 75 grams (½ cup) raisins
- 4 tablespoons (¼ cup) roasted sunflower seeds
- 4 tablespoons (¼ cup) protein powder
- 177 ml (¾ cup) brown rice syrup
- 118 ml (½ cup) almond butter
- ¼ teaspoon cinnamon
Preparation
1. Lightly oil a 23 x 33 cm (9 x 13 inch) baking pan.
2. Coarsely chop the almonds. In a large bowl, combine oats, cereal, dried fruit, sunflower seeds, almonds, and protein powder. Toss to coat the fruit. Separate any sticky bits.
3. In a saucepan on medium heat, combine the oil and rice syrup and bring to a boil. Turn heat to low. Add the almond butter and cinnamon, and stir until smooth, then remove from heat.
4. Add wet ingredients to the dry and mix well. Dump the mixture into the pan; press it flat with a spatula. Bake at 177° C (350° F) for 15-20 minutes.
5. Let bars cool in pan. Using a stiff spatula, loosen the entire rectangle and pop it onto a cutting board. Cut into squares.
Helen Olsson
Helen Olsson is the author of The Down & Dirty Guide to Camping with Kids, which includes recipes for kid-pleasing meals in camp as well as trail snacks and campfire desserts. She is a former editor at Skiing magazine, winner of a Canadian Tourism’s Northern Lights Journalism Award, and a finalist in the Women’s Sports Foundation Sports Journalism Awards. Olsson’s stories have appeared in Ski, Delicious Living, Sports Illustrated for Women, Elevation Outdoors, and Women’s Sports & Fitness.
Courtesy photo
Read more from Helen Olsson
