I swore to myself that these would be pre-workout fuel ONLY.
I told Jason this rule was unalterable. Well, I didn’t really tell him. It was more like I waved my finger vigorously at him, while pointing towards the bars and giving him the evil eye.
But then a few days later they were just there, sitting in a tupperware container in our cupboard . . . so I had one. And then another one. And the rule flew out the window.
Despite my hypocrisy, they still serve as great workout fuel (due to all the good things in them). Or as second breakfast, with a glass of milk. Or a couch snack. Or whatever . . .
Granola Bars (adapted from this recipe)
- 3 cups old-fashioned rolled oats
- 1/2 cup raw sunflower seeds
- 3/4 cup sliced almonds
- ¾ cup chopped walnuts
- ¾ cup wheat germ
- ¼ cup flaxseed
- ¾ cup honey
- ¼ plus 1/8 cup dark brown sugar
- 1.5 tablespoons unsalted butter
- 3 teaspoons vanilla extract
- 3/4 teaspoon kosher salt
- 9 ounces chopped dried fruit, any combination of apricots, cherries or blueberries
- ½ cup chocolate chips (sometimes I add these, sometimes I don’t)
Butter a 9 by 13-inch glass baking dish and set aside. Preheat the oven to 350 degrees F.
Spread the oats, sunflower seeds, almonds, walnuts, wheat germ, and flaxseed onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring three times.
In the meantime, combine the honey, brown sugar, butter, vanilla and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.
Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Stir in the chocolate chips quickly (before they get too melty) and pour the mixture into the baking dish. Press it down with the back of a greased spatu
Bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.