Granola and then some bars

When I was little I loved the oats and honey ones in the green wrapper. Who didn't? In college I loved the s'mores low-fat ones, of course that was before we knew low carb and we thought low fat was the way to go! Now we know better all around, and I try to have my family eat clean.  In my quest to cut back as much as possible on processed foods, hydrogenated oils, artificial colors and flavors, high fructose corn syrup and all the other yuckies, I came across this delicious recipe. My kids love it, their friends love it, my friends love it, and unfortunately I love it too! It's that good! Make a batch of these homemade granola bars the next time you want to impress your playgroup, bring a snack to a friend's, or pack your kids something healthy in their lunch. They probably won't last long enough to freeze, at least around here they don't, but they do so beautifully wrapped in foil and in a freezer safe bag. I always double the recipe and save a batch for a rainy day. (oh, and save yourself one to enjoy with your coffee... if you have time for coffee... or time to bake!)

• 2 cups rolled oats (old-fashioned, not instant or steel cut)
• 1/2 cup packed brown sugar
• 1/2 cup ground flaxseed meal (or wheat germ)
• 3/4 teaspoon ground cinnamon
• 1 cup all-purpose unbleached flour or whole-wheat flour, or half and half
• 3/4 cup raisins or dried cranberries (optional, though I usually leave out)
• 3/4 teaspoon salt
• 1/2 cup honey
• 1 egg, beaten
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 
  

• Preheat the oven to 350 degrees and coat a 9x13 inch baking pan with cooking spray.

• In a large bowl, mix together the oats, brown sugar, flaxseed meal or wheat germ, cinnamon, flour, raisins and salt. Combine all the wet ingredients.  Make a well in the center of the dry ingredients and add the wet mixture.  Mix well using your hands or a wooden spoon.  Pat the mixture evenly into the prepared pan.

• Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut. Cool on rack once cut and you can then wrap them individually, or they will keep up to a week in a Ziploc bag or food storage container.

These make a great breakfast on the run or after school snack. When you have a few extra minutes, crumble one over yogurt and add some fresh berries. You won't be able to stop at just one (makes me think that is why there are 2 in those green-wrapped packages....but these are better and healthier and YOURS!)

Enjoy!