Granola Bar Recipe

This recipe is a favorite of most everyone who's tried it.  There are endless variations--I've done the nutrition calculation for the version below, but you can put change all the extras as much as you like.  If you want to make changes and bring them to school, go to http://caloriecount.about.com/cc/recipe_analysis.php  Just type in the recipe (the same format as below) and put in 24 servings, then calculate and make sure your changes didn't put you over on sugar or calories.  How about white chocolate chips and dried blueberries instead of chocolate chips, or just add raisins, or dried cranberries or any other dried fruit you have.  Don't like coconut?  Leave it out.  Does your family like nuts?  Throw some in.  Make them with dates and maple syrup and use maple extract instead of vanilla.  I'm thinking you can even substitute out some of the canola oil and add in some peanut butter (not for school maybe with all the nut allergies, but, you know, for your family and friends.)  You get the idea.  I doubt I've made these the same way twice.


Granola Bars

2 cups oats (slow cook)
1 cup white whole wheat flour
8 TBS ground flaxmeal
1 tsp salt
8 TBS unsweetened coconut flakes
½ cup semi-sweet mini chocolate chips
1 egg (beaten) (or egg substitute)
½ cup canola oil
½ cup maple syrup or honey
2 tsp vanilla extract

1.  Preheat your oven to 350.  Spray a 9 x 14” pan with non-stick spray.
2.  In a large bowl with a wooden spoon mix all the dry ingredients together.
3.  Mix in the wet ingredients.
4.  Using a piece of wax paper, press the mixture into the pan.
5.  Bake for 22-26 minutes.  (Check often--these will be hard as a rock if you let them go too long!  Pull them out when they are starting to brown around the edges.)
6.  Let them cool for 5-10 minutes, cut them, then let them finish cooling.

24 servings
Calories: 144    Fiber: 2.1g
Total fat: 7.7g    Sodium:  104mg
Sat. fat: 1.7g    Protein:  2.7g
Trans fat: 0
Sugars: 8g

Enjoy!