Below is a recipe I found ( after blog hopping a bit) from the Blog $50 a week. It is simple, very easy, and offers room for variation. Personally, It think I would add a pinch of cinnamon and even nuts ( although this granola bar is a great option for those allergic to nuts since the original recipe is nut free). I was personally inspired thinking that a similar tasty affect could be achieved quite easily with other grains and dried fruit. So whilst my first batch of "following the recipe" bars baked I set to work mixing up my own variation . Instead of oatmeal I used a one to one ratio of brain buds and Wheaties, hence the name "Branola Bars." I am a "full bran" sort of babe, meaning me, myself and my taste buds can handle the taste and texture of bran. Those of you who are "bran sensitive" might want to approach this recipe with caution (just thought I would mention it!).
I baked these bars little longer than the 20 minutes suggested in the original recipe which proved to "crunchify" them a bit (almost too much). I think they would be perfect with a slightly stiffened, not too gooey peanut butter topping to add some protein and salt. I haven't come up with the perfectly textured peanut butter spread, but when I do I will post it. Until then you could always follow my example and simply slather on some peanut butter straight from the jar onto your bit of Branola. Accompanied by a glass of milk, this makes a yummy, well- balanced breakfast.
* Please note that while I have posted the Branola recipe here, it is still needs to be tweaked a little bit. So please refrain from making untoothsome comments on my blog if you make it and dislike it... I have given you full warning!
Granola Bars
makes 24 squares
4 cups rolled oats
1 cup whole wheat flour
1/2 cup flaxseed meal
1 tsp baking soda
1 cup honey
1/2 cup vegetable oil
1 tsp (and a bit more, because who doesn’t love vanilla?) vanilla extract
1 cup raisins
Mix the dry ingredients together in a large bowl. Add in the honey, oil, and vanilla and stir until well-mixed. Stir in the raisins. Spoon it into a lightly oiled 9″ x 13″ baking pan. Even the mixture out, and press down firmly. (I covered it with a sheet of wax paper and rolled a glass jar over it to get it nicely packed in there.) Bake at 325 F for 20 minutes. Slice as desired, then let cool completely before removing from the pan, as they firm up a bit as they cool.
Cathryn's "Branola" Bars
1 C Bran Buds
1C Wheaties
3/4 C Whole Wheat Flour
1/3 C Flaxseed Meal
1/4 Tsp Baking Soda
1/3 oil (I mixed Canola and Olive so I got both "good" fats. Hey, I am a nutrition major!)
1/3 Honey
Splash of Vanilla
1/2 to 1 C Dried fruit. Any assortment you like will work. Dried cranberries work quite well when mixed with raisins. It kept if from tasting to... dark. Dates, blueberries and currents... all of those would work.
Cinnamon is a definite option here (although I haven’t tried it yet and thus have no measurement to give you.)
Other additions... I also added some slivered almonds and unsweetened coconut. Let that imagination run wild!
Procedure
Mix the dry ingredients together in a large bowl. Add in the honey, oil, and vanilla and stir until well-mixed. Stir in the raisins/dried fruit. Spread mixture into a sprayed, 8x8 inch baking pan. Even the mixture out, and press down firmly (the bottom of a measuring cup works well).
Bake at 325 F for 20 minutes (If you want it really crunchy, turn the oven off and leave the Branola in the oven for 3 more minutes .)
Slice as desired, then let cool completely before removing from the pan, as they firm up a bit as they cool.
Branola Bars Copyright of Cathryn
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