You may know this already, if you know me personally or if you’ve been reading along for oh I don’t know, a week – but I can be a bit nutty sometimes. One time, I booked the wrong flight from NC to IL and got to the airport only to find that my flight left me the day before! My mom was selfishly ecstatic; meanwhile, Hubs was bitterly picking a Benjamin from our money tree. I forgot to include a dryer sheet the other day and I had static cling all morning until I was rescued by the static cling fairy one of the admins in my department. Static cling just isn’t pretty. I’ve missed my train stop a couple of times in the past month or two because, as opposed to most other people who miss their stops because they are sleeping, I’m just daydreaming. And just now, I received an email from someone searching for me because i forgot to include contact information on a hotel booking form. Thank goodness for google searches, eh?
I even went to culinary school once. Isn’t that just batty? I was in class three nights a week learning how to use aspic and how to make puff pastry from scratch, among other things. And as silly and nutty as that may have been, I loved every second of it. I miss it, in a way. And since finishing that last class and getting my official ‘culinary certificate’ in the mail, I’ve wondered where my place is in that world. I’ve wondered how to comfortably nestle my career as a genetic counselor into the arms of something I find even more rewarding, invigorating, and downright satisfying on so many levels – food. Not just eating food, but the entire process of it and the happiness that comes when you cook for others. Nourishing them, expanding limits of what they will eat, expanding limits of what I will eat – ultimately, that is what makes me smile, and that’s what this is all about.
Which brings me to ‘step 1′ and item #3 on my New Years Resolution list. I am officially for hire! Is that crazy, or what? So go on and read here for the details, and then spread the word! And if you’re up for being my sous chef one day, just holler 🙂 .
To really seal the deal on all this talk about nuttiness, I find it nothing short of mandatory to discuss homemade granola bars. Seriously, you really shouldn’t buy them at the store as they are loaded with all sorts of icky things. Plus, they are so freakin’ easy to make it’s not even funny. There are oodles of recipes online, so I’m not suggesting that you have to make these, but I’m biased and I can vouch for them – they will knock your socks off, even if you’re wearing two to three pairs these days.
I’m not sure what it is that makes these so awesome, but usually anything containing molasses is enough to make me drool like a St Bernard. Most recipes I saw used honey, but I had plenty of other sweeteners I wanted to try and I do love me some Grandma’s Molasses and have very fond memories of pouring it onto Aunt Faye’s buttermilk biscuits as a child. I think the agave nectar refines the taste a bit so that the bars aren’t overloaded with molasses, and you could surely use honey if you prefer, or even maple syrup. Either way, they truly are morsels of utter tastiness – sweet enough, chewy enough, and loaded nuts which add just the right amount of texture.
To boot, they are healthy and chock-full of all those good-for-you things that you want to consume first thing in the morning. Or afternoon. Or as a late night snack. No matter when, it’s a kind of nutty thing you just have to do, and you’ll never go back to those quaker granola bars again – unless you’re even nuttier than I think you are 🙂 .
Easy Granola Bars
makes 12 individual bars
yes, the version below is overflowing with ingredients. the thing about granola bars is you can totally make them your own by adding whatever suits ya. i’ll put an abbreviated recipe below so you can see how creative you can be. because i’m all about making your life easy – especially making granola bars easy. because they are…
printable recipe
ingredients
2 c oats
3/4 c pumpkin seeds (or other seed combo)
3/4 c ground flax seeds
1/4 c macadamia nuts, finely chopped
1/4 c pecans, finely chopped
1/2 c walnuts, finely chopped
1/2 c almonds, finely chopped
1/2 c light brown sugar
1/4 c agave nectar
1/4 c molasses
3 T unsalted butter, optional
1 t vanilla extract
1/4 t salt
1/4 c unsweetened coconut flakes
1/4 c dried apricots, finely chopped
1/4 c dried figs, finely chopped
1/4 c golden raisins, finely chopped
instructions
preheat oven to 350 F. mix oats, seeds, and nuts into 9×13″ baking dish. toast nuts for ~20 minutes. dump in large mixing bowl when toasted and wipe down baking dish. toss in coconut and dried fruits and mix well.
while toasting oat/seed/nut mixture, heat sugar, agave nectar, molasses, butter, and vanilla in a medium saucepan until butter melts and mixture comes to simmer. pour hot mixture into the other ingredients and mix thoroughly.
line baking dish with parchment paper and pour sticky mixture into dish. spread evenly. use another sheet of parchment paper to press down on mixture with your hands to ensure the mixture is evenly distributed, but also to ensure there are no bubbles and that the mixture is packed densely.
remove from dish by grabbing parchment paper and lifting up. turn out onto cutting board and cut into whatever size you want (i cut into 12 rectangular shapes). they can be stored at room temp for a couple of weeks or stored for even longer in the freezer.
Easier Granola Bars
makes 12 individual bars
as promised, here’s the short and sweet version
printable recipe
ingredients
2 c oats**
1 1/2 c seeds*
1 1/2 c finely chopped nuts
1/2 c light brown sugar
1/2 c liquid sweetener
3 T unsalted butter, optional
1 t vanilla extract
1/4 t salt
1/4 c unsweetened coconut flakes, optional
3/4 c dried fruit, chocolate chips, or both
instructions
preheat oven to 350 F. mix oats, seeds, and nuts into 9×13″ baking dish. toast nuts for ~20 minutes. dump in large mixing bowl when toasted and wipe down baking dish. toss in coconut and dried fruits and mix well.
while toasting oat/seed/nut mixture, heat sugar, liquid sugars, butter, and vanilla in a medium saucepan until butter melts and mixture comes to simmer. pour hot mixture into the other ingredients and mix thoroughly.
line baking dish with parchment paper and pour sticky mixture into dish. spread evenly. use another sheet of parchment paper to press down on mixture with your hands to ensure the mixture is evenly distributed, but also to ensure there are no bubbles and that the mixture is packed densely.
remove from dish by grabbing parchment paper and lifting up. turn out onto cutting board and cut into whatever size you want (i cut into 12 rectangular shapes). they can be stored at room temp for a couple of weeks or stored for even longer in the freezer.
*any seed combo. or wheat germ. if using flax, grind them first!
** gluten-free oats available at Whole Foods
