Chewin'

the News

June 2003

Granola Bars

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Meals:	1	2	3	4	5	6
Makes:	16 bars	32 bars	48 bars	64 bars	80 bars	96 bars
Ingredients:
Vegetable oil	1/3 C.	2/3 C.	1 C.	1-1/3 C.	1-2/3 C.	2 C.
Brown sugar	3/4 C.	1-1/2 C.	2-1/4 C.	3 C.	3-3/4 C.	4-1/2 C.
Honey or corn syrup	2 T.	1/4 C.	1/4 C. + 2 T.	1/2 C.	1/2 C. +  2 T.	3/4 C.
Vanilla	1 t.	2 t.	1 T.	1 T. +    1 t.	1 T. +    2 t.	2 T.
Eggs	2	4	6	8	10	12
Whole wheat flour	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Cinnamon	1 t.	2 t.	1 T.	1 T. +    1 t.	1 T. +    2 t.	2 T.
Baking powder	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	1 T.
Salt	1/4 t.	1/2 t.	3/4 t.	1 t.	1-1/4 t.	1-1/2 t.
Oats	1-1/2 C.	3 C.	4-1/2 C.	6 C.	7-1/2 C.	9 C.
Crisp rice cereal	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Chopped nuts or sunflower seeds	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Optional:
Raisins, currants, chocolate chips, peanut butter chips, carob chips, chopped dried fruit or a combo	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.

Assembly Directions:
In a large mixer bowl, combine the oil, brown sugar, honey or corn syrup, vanilla and eggs. Add flour, cinnamon, baking powder and salt. Mix well. With a large spoon, stir in oats, cereal, and nuts, fruits or baking chips. Spray treat a glass 9”x13” pan. Press the mixture evenly into the bottom of the pan. For chewy bars, bake at 350 degrees for 25 minutes. The edges will just be beginning to brown, but the top won’t be brown yet. Remove from the oven and cool for 10 minutes. Cut into 16 bars by slicing through the middle lengthwise, then crosswise 7 times. Allow to cool completely. For crunchy bars, bake at 300 degrees until the surface is golden brown all over; about 40-50 minutes. Cool completely, and then cut as above.

Freezing Directions:
Put the bars in rigid containers or freezer bags. Or, for quick individual servings, put each bar in a fold-top sandwich bag, and then put all the sandwich bags in a freezer bag. Seal, label and freeze.

Serving Directions:
Remove the needed number of bars from the freezer. Allow to thaw at room temperature, or microwave for 20 seconds on high. If you’re packing lunches, put the frozen bar in the lunch box and it will be thawed by lunchtime. Enjoy!

Tammy’s Comments:
This version of the recipe has been changed slightly from the Freezer Manual version, based on results and comments from our cooks. You can make this recipe in a metal or stoneware pan, but glass pans seemed to give the most consistent results for our cooks. If you’re making chewy bars, it’s important to take them out of the oven when the timer rings. If you wait until they look like they’re done, you’ll have crunchy bars! If you do end up with crunchy, crumbly bars, the crumbles make a great addition to yogurt or ice cream. Two 9”x13” pans will fit in most ovens, so mix up 2 different flavor batches at the same time.
 

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