Granola Bars

February 4, 2010

Flax and Whole Grain

Granola bars are one of those food things, like muffins, that have a tendency to parade around as a health food. They come across as a good choice, clad in their earthy green and nut-brown wrappers, with words such as ‘nature’, ‘flax plus’ and ‘whole grain’ in bright capital letters. Know what I think? Pffft. Have you ever read the fine print, the ingredients? There is likely as much refined sugar and low-quality fat in a supermarket granola bar as there is in a cookie. At least a with a cookie you’re aware of what you’re eating, you know? I had half of a friend’s packaged granola bar on Friday and it was suspiciously good. Here’s my take on granola bars. I suspect you’ll find they’re pretty good, with a nice crunch and crumble.

Makes 18 bars

2 cups large flake oatmeal

1 cup pumpkin seeds

1/2 cup sunflower seeds

1/2 cup cashews, chopped

1/2 cup sliced almonds

1/2 cup ground flax

1 large egg white

1/4 cup agave

1/4 cup date sugar

2 tablespoons coconut oil, plus a little more for the pan, melted and slightly cooled

2 teaspoons pure vanilla extract

1 teaspoon sea salt

1 cup raisins

Pre-heat oven to 350º. Spread oatmeal, pumpkin seeds, sunflower seeds, cashews, almonds and ground flax into an even layer on a sheet pan and toast for about 15 – 20 minutes, or until pale gold and fragrant. Remove from oven and lower heat to 300º. Lightly coconut oil a 9″ x 11″ baking pan and line with a rectangle of parchment paper, ensuring that the paper covers the entire bottom of the pan and runs up the long sides so that it will make it easy to remove the bars from the pan after baking. Set aside. Meanwhile, in a large-ish bowl, whisk egg white with agave, date sugar and coconut oil. Whisk in vanilla extract and sea salt. Shake the warm, toasted oatmeal et cetera into the egg white and agave mixture. Add raisins and mix well with a spatula. Turn this mixture into your prepared baking pan, press down on mixture with an offset spatula to flatten and even out the top. Slide into oven and bake for about 30 minutes, rotating once halfway through so that it bakes evenly. Let cool completely before lifting carefully from pan onto a chopping board. Use a sharp knife to portion into bars.

PS – you can substitute the suggested nuts and seeds for your favourites. Same with the raisins. All you raisin-haters can use any other dried fruit that you wish.


7 Responses to “Granola Bars”

  1. These sound so delicious. Would you store them in the freezer due to the flax and other seeds?

    • dawnegourley said

      You don’t need to store these in the freezer, they’re quite crispy. Plus, I’m eating them rather quickly so they won’t last long. It wouldn’t be a bad idea to freeze them if you’re not going to blow through them!

  2. Jen said

    My favourite! I have been anxiously awaiting this post. Thank you Dawne!

    • dawnegourley said

      Jen! You’re welcome! If I do say so myself, I have been enjoying these a LOT and every day. I’m making more soon.

  3. Holly said

    I’ve been wanting to make these but I can’t seem to find large flaked oats. Are they the same as quick rolled oats? If not, any suggestion as to where I can get large flaked oats? I went to Famous Foods and couldn’t find it there. Thanks for you help!

    • dawnegourley said

      Holly, they’re also called Old Fashioned Oats and you can get them in so many places. I’m surprised Famous Foods doesn’t carry them but, really, almost everywhere has them. They’re not the same as quick.

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