Have you ever tried my recipe for Maple Almond Granola? Oh, it’s good. I make it — a lot. And usually, I hoard it. Hey, a girl’s gotta eat, and … more
Have you ever tried my recipe for Maple Almond Granola? Oh, it’s good. I make it — a lot. And usually, I hoard it.
Hey, a girl’s gotta eat, and my children and my husband eat, like, everything else. The granola is mostly for dear ol’ mom.
But then I realized something. I make lots and lots of granola bar type creations for my kids. They’re a fabulous grab-n-go breakfast, especially for those days that I get a bit of a late start and I just can’t manage much of anything else for them.
And I’m a lunatic about the kids not leaving the house without having breakfast. You gotta have a good breakfast.
When I was a latchkey kid (*sob.story.alert*), nobody made sure I ate anything at all before I trotted off to school. You could have scraped me off the floor by lunchtime. Oh the learning opportunities missed!!
Okay, save the drama for your mama. I know. But breakfast is a must around Casa Hunn.
If vegan isn’t your thing, try this slightly sweeter, dairy-containing variety of Gluten-Free Granola Bars.
Here’s how you & your kids can be sure to have a good breakfast every weekday – and pronto (betcha didn’t know I spoke Spanish).
Melt some no-stir natural nut butter in a small saucepan.
Puree some prunes. Or I guess they call them “dried plums” now, since prunes sounds grody. But just puree them with a splash of water.
Add that — and some cocoa powder — to all of the Maple Almond Granola ingredients.
Line a rimmed 10 inch x 15 inch(or thereabouts) baking sheet with unbleached parchment paper.
Here’s a tip: See the corners? A nice way to get the paper into the corners of the baking sheet without crumbling them and making for some craggy corners in your baked granola bars is to cut a slit right into the paper at the point. Like so. I know. Bonus, right? You heard it here first. (say you did, even if you didn’t?)
Then press the granola into the prepared baking sheet. Press it hard! In one even layer.
Then bake it. I know I know it totally looks the same baked as it did before it was baked. Except it kind of doesn’t. It gets a little puffy when you bake it, and even though it has no eggs and is held together with l-o-v-e, prunes and oil, it sets up really nicely when it’s baked.
Then cool completely, slice and serve. I even freeze it a bit to make slicing easier.
- Maple Almond Granola recipe (http://bit.ly/wsyBec)
- ½ cup (40g) unsweetened natural cocoa powder
- ¾ cup (120g) pitted dried plums (prunes)
- ¾ cup (192g) no-stir smooth natural almond butter (can substitute any no-stir smooth natural nut butter)
- Preheat your oven to 325 degrees F. Line a 10 inch x 15 inch rimmed baking sheet with parchment paper that overhangs the edges of the pan, and set it aside.
- Follow instructions 1 and 2 in the Maple Almond Granola recipe. Add in the cocoa powder, and mix to combine.
- In the bowl of a blender or food processor, puree the prunes with about 1 teaspoon of water until smooth (see photo). Add the pureed prunes to the rest of the mixture.
- Place the almond butter in a small saucepan, and place over medium-low heat, stirring frequently, until melted. Pour the melted almond butter into the bowl, and mix to combine well. The mixture should be thick and sticky.
- Scrape the granola mixture into the prepared baking sheet, and press it firmly into an even layer in the baking sheet.
- Remove the baking sheet from the freezer and place in the center of the preheated oven and bake until firm, slightly puffed and beginning to brown on top and around the edges, about 25 minutes. Rotate once during baking.
- Remove from the oven and allow to cool in the pan for about 10 minutes or until mostly firm. Place the entire baking sheet in the freezer until firm, about 10 minutes. Remove from the freezer. Lift the granola bars out of the pan by holding onto the overhung parchment paper, and place on a cutting board. With a large, sharp knife, slice into bars.
- Store completely cooled bars in an airtight container at room temperature, with a small sheet of parchment paper between layers of bars to avoid bars' sticking to one another.
P.S. If you haven’t yet, please pick up a copy of My Cookbooks! I can’t keep the blog going without your support!