Here are two amazing Granola Bar recipes that are perfect to make at home in the beginning of the week and then take to school each day! They are a delicious sweet treat!
Watch the how-to videos here:
Picture by: Dalya Rubin
Trail Mix Granola Bar:
2 1/2 cups old fashion oats
1/2 cup peanut halves
1/3 cup honey
1/4 cup unsalted butter
1/4 cup light brown sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup dried cranberries (aka: Craisins)
1/2 cup plus two tablespoons chocolate chips
Preheat the oven to 350 degrees F. Place the oats on a cookie sheet lined with parchment paper. Bake for ten minutes until lightly toasted.In a medium microwave safe bowl combine the honey, butter, brown sugar, vanilla and salt. Microwave on 15 second intervals, stirring in between, until the butter is melted and the mixture is very hot. In a separate bowl mix together the toasted oats, peanuts, and dried cranberries. Pour the hot butter mixture over the top and let cool for 5 minutes. Then, add in 1/2 cup of chocolate chips and mix until combined. Grease and line a 9 inch square pan with parchment paper. Pour the oat mixture into the pan and press down with a rubber spatula or pancake spatula. Sprinkle on the remaining chocolate chips and press down. Cover the pan with plastic wrap and refrigerate for at least two hours. Remove the large bar from the pan and cut into rectangles. This can be stored in the fridge for up to 1-2 weeks.
Honey Bunches of Oat Apricot Granola Bars: (Adapted from: lovelylittlekitchen.com)
4 tablespoons butter
1, 14 oz container Marshmallow Fluff
1/2 teaspoon salt
1, 14 oz box Honey Bunches of Oats with Almonds
2/3 cup chopped dried apricots
1/4 cup white chocolate or white chocolate candy melts
In a large pot over medium heat, melt the butter until it comes to a boil (**Don’t let it burn)! Then, remove the marshmallow fluff lid from the container and microwave for 15 seconds. Remove the plastic and spoon the fluff into the butter. Add in the salt. Mix this for 2-3 minutes until combined. Fold in the cereal and dried apricots into the butter-marshmallow mixture. Transfer the contents of the pot into greased and PARCHMENT LINED 9×13 inch pan and press it down with a rubber spatula or pancake spatula. Sprinkle with the remaining chopped apricots. Then drizzle on melted white chocolate. Cover the pan with plastic wrap and refrigerate for at least two hours. Remove the large bar from the pan and cut into rectangles. This can be stored in the fridge for up to 1 weeks.
Learn to make a ONE INGREDIENT, and therefore, SUPER EASY Fruit Leather! It is a super healthy snack to bring to school and get your day started right!
Check out the how-to video here: https://youtu.be/ibt0g0ZzL5o
Picture by: Dalya Rubin
- Chop fruit
- Blend in a blender
- Spread onto a Silpat or parchment paper. Your fruit puree shouldn’t be see through; make it a bit thick!
- Bake at 170 for 4 hours until it isn’t sticky anymore.
Fruit Amounts (these are estimates):
2 peaches= 3 fruit strips
2 mangos= 4-6 fruit strips
1 cup strawberries= 4-6 fruit strips
1 cup unsweetened applesauce= 3 fruit strips
You can for sure sue kiwi, papaya, or any other fruit you like!
Thanks!
-Dalya Rubin