Tag Archives: Recipes

Backpack Granola Bars

 

Backpack Granola Bar - So good!

 

I’ve finally managed to make a yummy granola bar that actually stays together!! I’ve tested them out the past couple weekends while biking and they’ve been awesome. Definitely a nice break from the old Cliff Bars. Yum!

1.5 cups peanut butter (or almond butter)
1.5 tbsp vanilla (or almond) extract
1.5 cups brown sugar
1 cup butter
1 cup corn syrup
6 cups oats
1 cup coconut, toasted
1 cup sesame seeds, toasted
1 cup almonds, whole or chopped, toasted
1/2 cup pumpkin seeds
1 cup chocolate chips
1 cup raisins

In a skillet, toast coconut, almonds and sesame seeds and set aside to cool. In a large mixing bowl, cream together butter, peanut butter, vanilla and brown sugar. Add corn syrup and then mix in remaining ingredients.
Press into greased 12 x 18 inch cookie sheet.
Bake at 350F for approx 20 minutes or until golden brown. They might still feel soft, but they start to harden while they cool. Cut while still warm.
These bars freeze well too. After cutting them up and letting cool, I individually wrapped each bar and then put them all in a big freezer Ziploc bag.

Healthy Muffin Recipe

My Grandma recently shared a quick, easy and healthy muffin recipe with me that I would like to share with you. I made a few changes to the recipe when I made them yesterday because I had some frozen blueberries to use. I exchanged raisins with blueberries in the recipe, and decreased the sugar content because of the added blueberry sweetness.  I also found that I had to add a bit more oatmeal to the mixture because it was too wet. I always play around with recipes though so I’ll give you the original. Hope you enjoy!

Grandma Morgan’s Oatmeal Raisin Muffin Recipe

1 cup oatmeal
½ cup butter
1 cup boiling water
¾ cup raisins
1 cup brown sugar
1 cup flour (I used spelt)
1 tsp baking powder
1 tsp baking soda
Salt
2 well beaten eggs

Mix together oatmeal, butter, water and raisins. Set aside to cool. Add rest of ingredients and mix until dry ingredients are moist. Put in lined muffin tins and bake at 375F for 12 – 15 minutes.
(These muffins also keep well in the freezer)