oats

(Healthier) No-Bake Granola Bars

By in Cookies & Bars, GF Sweets, Gluten Free, Kids, Snacks 6 Comments Tags: , , , , , , , ,

healthier no bake granola bars

It has been HOT here this week. We all tend to lose our appetites when it’s so hot out so we’ve been keeping mealtimes really simple by having lot’s of salads, fruits and veggies with a little side of grilled meat. I didn’t turn on my oven once this week, but in preparation for our camping trip coming up, I wanted to prepare some “baked goods”. Enter the delight of the “no-bake goods”.

I really like my original no-bake granola bars, but I didn’t make them too often because I started feeling guilty about the amount of sugar in them. Fine for dessert, but for a mid-day snack that I’m going to be feeding my children? Not so much. So, I tried out a new version, a healthier version, added a few more things to make it more nutritious and now I’ve got a no-bake granola bar without the guilt.

These granola bars are chewy and sweet, with the taste of honey, toasted oats and nuts and little bites of sweet, plump raisins. Package them up and bring them along on your picnics or trips to the beach. Who needs those wimpy store-bought granola bars when you can have such delicious ones, so simply, at home?

No-Bake Granola Bars

To make these gluten-free use gluten-free certified oats.

  • 2 cups rolled oats
  • 1/2 cup chopped nuts (I used walnuts)
  • 1/2 cup dried fruit (I used raisins)
  • 1/4 cup butter
  • 1/4 cup honey
  • 1/3 cup packed brown sugar
  • pinch salt
  • 1/2 teaspoon vanilla

In a medium-sized skillet, toast oats and nuts over medium heat until fragrant. Remove to a bowl, along with dried fruit and set aside.

In the same skillet add butter, honey, brown sugar and salt. Cook until bubbling and then continue to cook for 2 minutes. Remove from heat and stir in vanilla. Pour over oat mixture; stir well until evenly coated.

Press into a 8×8 inch baking pan, lined with parchment paper. Wet fingers to keep from sticking. You want the pack to be quite firm.

Place in the fridge for 30 minutes to firm up. Using the edges of the parchment paper, remove from pan. Using a serrated knife cut the bars in half and then into 6, creating 12 granola bars. Store, covered, at room temperature. Separate with pieces of parchment or wax paper, if stacking on top of each other.

Makes: 12

Adapted from Lauren’s Latest. Originally from Rachael Ray.

Toasted Almond Muesli

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I”m surprised every time my kids get excited over oatmeal. I don”t remember ever being excited about eating oatmeal. In fact, I”m pretty sure I groaned the moment I walked down the stairs and saw that”s what we were having for breakfast. But, I do love it now and am more than happy that my kids like it too.

Consider this muesli a make-ahead oatmeal, that”s served cold. Ok, that kind of sound gross, but I promise you it”s not! I think this is a great alternative to traditional oatmeal for the summer, because it doesn”t heat up the kitchen at all and it”s nice to start a hot day with a cool and nutritious breakfast once in a while.

This recipe is for the muesli base. We top ours with whatever fruit we have on hand at the time. That could be fresh berries, chopped apple, sliced peaches or banana; basically any fruit, even raisins. I also substitute the almonds for whatever nut I”m feeling at the moment. Whatever you have lying around is great mixed in or served on top. It”s so versatile and is a great quick breakfast to keep in your fridge.

To a healthy, refreshing and filling breakfast!

Toasted Almond Muesli

  • 1.5 cup rolled oats (not instant)

  • 1/2 cup sliced or slivered almonds

  • 1 cup greek yogurt

  • 1 cup milk

  • 1/4 cup maple syrup

  • 2 tablespoon coconut

  • serve with fresh or dried fruit and a drizzle of honey (optional)

Preheat a skillet over medium heat. Add oats and almonds; allow to cook just until fragrant, stirring often. Allow to cool. In a bowl, mix the oats and almonds with yogurt, milk, maple syrup and coconut. Cover and refrigerate overnight. To serve, top with fruit and drizzle with honey.

Serves:4

Kids in the Kitchen: No-Bake Granola Bars

By in GF Sweets, Gluten Free, Kids, Snacks 47 Comments Tags: , , , , , , ,

Kids in the Kitchen: No-Bake Granola Bars

Remember how I told you I like to scarf down granola bars in the middle of the night but since I haven”t been able to find any here yet I”ve been eating spoonfuls of peanut butter instead? Well, it was just too much for me to bear so I decided to create my own. I may have a problem. Not that I mind because these granola bars are even better then the ones at the store and they are so simple to make. Simple is key these days.

Life has been hectic here lately and I”m starting to realize that my once quick and simple recipes aren”t so quick and simple when you have a baby on the breast and a toddler clinging to your leg. (These two things do happen simultaneously but not while I”m cooking. I am no wonder mommy!) For the next couple of months my time in the kitchen is going to have to simplify even more. That”s when I”m thankful for recipes like this.

These No-Bake Granola Bars are fast and easy enough that I can have a half decent snack lying around without getting stressed out in the process. I know this phase will go by quickly and in no time Alli will be having proper naps and I”ll better be able to plan my time. But for now, I”ll stick to the simple things and enjoy the little people while I have them.

The fact that these are no bake makes them perfect to make with kids because it eliminates any guess work. Most homemade granola bars I”ve had end up dry and crumbly. With these you don”t need to wonder whether they”re under or over baked. You just put them in the fridge for half and hour and then slice and serve. They”re also great for kids with short attention spans since they”re whipped up in jiffy. :)

If you have a teenager in the house they could even tackle this recipe on there own. It would be a great “first” recipe to try.

Kids Can

  • measure ingredients

  • stir toasting nuts

  • toss mixture together

  • line pan with plastic wrap

  • press mixture into pan

  • wrap individual bars

They”re packed full of toasted oats, nuts, coconut and raisins and have a nice chewy texture. The cinnamon and molasses add a great depth of flavour and make them very addicting. Don”t say I didn”t warn you!

One Year Ago: Thin Crust Pizza Dough and a Simple Sauce

No-Bake Granola Bars

  • 2 .5 cups rolled oats

  • 1.5 cups nuts (I used walnuts and pecans)

  • 1/4 cup shredded coconut

  • 1/2 cup raisins

  • 6 tablespoons salted butter

  • 1 cup brown sugar

  • 1.5 teaspoon cinnamon

  • 6 tablespoons honey

  • 2 tablespoon molasses

  1. Toast oats, nuts and coconut in a large skillet over medium-high heat until fragrant, stirring often. Remove to a large bowl and toss with raisins.

  2. Place butter, sugar, cinnamon, honey and molasses in a small saucepan. Cook over medium heat, stirring occasionally, until it comes to a boil. Remove from heat and stir into oat mixture until evenly coated. Let sit just until cool enough to handle.

  3. In the meantime, line a 7×11 inch pan with plastic wrap. Spoon mixture into pan, pressing down to compact. Place in the fridge for 30 minutes to firm up. Remove from pan, peel away plastic wrap and slice into 16 bars (half lengthwise and then into 8). Wrap individually in plastic wrap or parchment paper, if desired. Store covered at room temperature.

Makes: 16 servings

* If making gluten free make sure that the oats are gluten free

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On another note I am honored to say that I”ve been included in Babble”s Top 100 Mom Food Bloggers. Ranking #8 for Best Recipes. I”m tickled pink and hope that I can live up to the “title”. If you have time time I”d appreciate a click through and a like on facebook or a tweet on flickr. You can see my profile here. Thanks guys. Your the best! :)

Roasted Pear Crisps

By in Breakfast, Fall, Fruit, GF Sweets, Gluten Free, Sweets 13 Comments Tags: , , , , , , , ,

Roasted Pear Crisps

My hubby is in London this week, which means one of two things. I am either living off of leftovers and anything I can scrounge up without going to the grocery store. Or, I am making everything I normally avoid because I assume James won”t like it.  The latter is the reason for these delicious Roasted Pears. As I have mentioned earlier, my hubby is not too fond of pears, so when I spotted this recipe I knew that I had to make it while he was gone. They looked so simple I knew I would be able to get my butt into gear for such a short amount of time. Don”t get me wrong, I don”t avoid cooking because I am wallowing in self pity, it is merely because this is my time “off”, and I relish it. Admittedly, the house get”s a little messier, the meals get a little boring (ok a lot boring). When you are cooking for yourself and a one year old there is not point in slaving away. Me and my son concentrate on having fun and relaxing and I always make sure the evidence is cleaned up by the time James gets home. :)

I could eat these pears for breakfast every morning. They are like beautifully packaged, individual, Pear Crisps. The pear itself is warm, smooth and silky. The oats and almonds have a light crunch, with the flavour of cinnamon, brown sugar, and raisins throughout. All of this drizzled with honey and a dollop of yoghurt. Could breakfast be any more perfect? These pears would make a great healthful after school snack. Or even dessert, topped with ice cream or whipped cream. I quartered the recipe for myself and was planning on giving Max the other half when he woke up from his nap. But, I could not stop at just one and knowing he would not know the difference, I just HAD to have the other half. I wanted to share these with you right away because they would make such a great weekend brunch recipe.

I don”t know if you notice in the pictures but my raisins blew up and turned back into grapes while they were baking. That has never happened to me before! Anyone ever heard of such a phenomenon?

Roasted Pears 12

Roasted Pear Crisps

adapted from Fresh

  • 1 cup rolled oats

  • 1/3 cup packed brown sugar

  • 1/4 cup sliced almonds

  • 1/4 tsp. cinnamon

  • 1/4 cup melted butter, plus extra for brushing

  • 3 Tbsp. raisins

  • 4 pears

  • honey and yoghurt for topping

  1. Mix together oats, brown sugar, almonds and cinnamon. Stir in melted butter then raisins.

  2. Cut pears in half, leaving skin intact. Scoop out the core with a small spoon.

  3. Lay pears, skin side down, in a baking pan. Brush lightly with butter.

  4. Heap oat mixture onto pears, pressing to make sure it stays in place.

  5. Bake at 350ºF (180ºC) for 20-25 min. until pears are soft and oats are browned.

  6. Drizzle warm pears with honey and serve with yoghurt.

Makes: 8 pear halves

* To make this gluten free, make sure that the oats you are using are certified gluten free.

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Roasted Pears 59