...granola bars...


It's been a month of transition.  New place, new life, new jobs, new new new.  The newness hasn't worn off, but I'd say we're just now coming into what might be called a routine.  Last night I had a night I needed- rest, relax, clean (makes me feel better to have a clean house- speaking of, we got the shark as a wedding present and it's rocking my world..)  I digress.  We're going from life as we knew it to life as we'll now know it. DC, metros, longer hours, less down time.



In this process, I've been cooking and have posts to share, hooray!  Unfortunately for you, I didn't take this picture.  Fortunately for you, at least I'm semi blogging about food!  Once I download the pics (hopefully tonight) I'll post them.  With this marriage, came an awesome camera so be excited readers, I intend to look really fancy.


picture thanks to the kitchn

I modified the original recipe with what I had around the house.  You know me- I'd rather use what's in the pantry than run out for something else.  I also added some raspberry jam instead of the dried fruit they recommended because I didn't have any, and I used some salt and peppered cashews instead of the pumpkin seeds.  Also, I used store bought granola (oops) and some oats instead of the puffed wheat, etc. they recommend.  Come to think of it, I think I've made enough modifications to call this recipe my own.  My point is, you too can come up with some modification.  It's all about making something sticky, patting it down good in the pan, and having the right ratio of oaty goodness.


My Granola Bars, modified from this recipe
9x9" pan  

3 1/2 tbsp. creamy natural peanut butter
3 tbsp. honey (my santa ynez honey is running low.. :( )
3 tbsp. agave syrup
1 tbsp. brown sugar
1 tbsp. raspberry preserves
2 cups granola
1 1/2 cups rolled oats (not the quick-cook kind)
1/3 cup chopped salt and pepper cashews
Preheat oven to 325°. Line 8- or 9-inch square pan with a parchment or cooking spray.  I used spray. Warm peanut butter, honey, agave, jam, and brown sugar until sugar has melted and peanut butter has thinned. Mix dry ingredients in big bowl. Pour liquid on top, mixing as you go. When everything is equally coated, spread the mixture into the pan. Press mixture down. Bake for about 25 minutes. Allow to cool completely then cut and enjoy and bring them to work or pack them in your husbands lunch.

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