We really like this one because it is hardly baked at all, since we are raw foodists.
2 cups oat flakes
1 cup rye flakes
1 cup spelt flakes
1 cup chopped date
1 cup chopped fig
1 cup raison soaked in boiling water for 1/2 hour (just enough h20 to cover)
1/2 cup coconut
1/2 cup carob chips
1/2 cup maple syrup
1/2 cup oil
cinnamon to taste
cardomon to taste
In a food processor or blender mix up raisons and raison water to make a paste.
Add all ingredients together and press onto a greased cookie sheet.
Bake at 200 degrees for about 1 hour or until set. Cut into squares and enjoy.
Alternatively you could dehydrate instead and if you do that soak the grains first overnight and strain, then dehydrate for 12 hours at 100 degrees.
We LOVE this one, although it does have some brown sugar in it. It's really good and stays moist and can be kept in a cookie tin for a week. I found it because my kids love chewy granola bars, but there really is'nt any granola in the store bought ones. I add what I feel like as far as nuts and addititonal grains go.
1/2 c. plus 2 Tbsp. packed light brown sugar
1/4 c. plus 2 Tbsp. honey
1 tsp. vanilla
1/4 c. unsalted butter (I actually use a non hydrodated margarine)
3 c. quick oats or a combination of grains. I use 2 c. of oats plus a 9 or 12
1/2 c. unsweetened flaked coconut
1/2 c. raisins (I usually leave these out, but you could add any dried fruit)
3/4 c. mini chocolate chips (you could use carob)
1/2 c. slivered almonds (or any chopped nuts)
Combine sugar, honey, vanilla and butter in a saucepan. Bring to a boil over medium heat. Lower heat and simmer for 2 min.
Combine remaining ingredients, except the chocolate chips, in a large bowl. Stir sugar mixture into granola mixture while it's still hot, and mix well. The mixture should be moist and gooie.
Line an 8x8 pan with wax paper. Pour mixture onto wax paper and let cool just enough as not to melt the chocoate. Once it's just cool (I only leave it for a min or two) then sprinkle with chocolate chips and press mixture firmly into pan.
Put in fridge for two hours. Take out and let it come to room temp. before cutting it. I cut it into smaller bars because they are a very dense and very filling bar.
The important step is the syrup. It's what makes them chewy, so you can pretty much add whatever you wish to the oats. Just be sure to stick with the exact quantities. My kids love these and will pick them over the store bought ones every time.
I find if I don't leave them in the fridge long enough to set, then they fall apart. My last batch fell apart on me in the cookie tin. Try to leave them in the fridge for at least 2 hours. Also, I just tried toasing my oats. I just did that last night. I took 2c. of oats and toasted them and then added 1c of 12grain cereal blend. For some reason it made them crunchy/chewy. Like they are crunchy but still have a little chew to them. It also took away the "raw" oat taste.
I'm glad you like them. My family loves them and I have been making them every weeks since I discovered them.
I made these again and silly me, messed with the liquid mixture despite cjr saying not to!
: I used 1/4 cup rapadura, 1/2 cup maple syrup, 1/4 cup almond butter; they didn't hold together like they did the first time and didn't taste as good. I'll stick with the honey at the correct proportions next time. Oh well. They weren't bad, but just not as good.
hi all i made the second one this morning and there is only one problem....
i am going to eat the whole pan before anyone else gets to have one...they are soooo good. i can believe it. thanks so much. next i am going to try the first recipie im sure that one will be good too. yeah granola...
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