I threw in some random leftover trail mix we had lying around; hence the
Cheerios and occasional M&M in there. You can use pretty much whatever!
This can't wait until the Friday ABC Summer report; it's too yummy. So consider this a mid-week kids' activity report.
The other day, because it's "G" week, the girls and I made homemade granola bars. Now, you may faintly recall that long ago I posted a homemade granola bar recipe, but this time I tweaked the recipe some more, with far better results, so an update is definitely needed. Try it! It's so easy, and SO much healthier and more satisfying than feeding your kids those store-bought granola bars filled with chemicals and sugar.
Better Homemade Granola Bars
makes 36 rectangles
4 cups whole oats
2/3 cup whole-wheat flour
1 tsp. baking soda
1 tsp. vanilla
1-1/2 tsp. cinnamon
2/3 cup melted butter
1/4 cup honey (organic if possible)
1/3 cup packed brown sugar
1/2 to 1 cup shredded coconut (to your taste)
2 cups assorted add-ins: such as any combination of raisins, craisins, dried cherries, mini chocolate chips, sunflower seeds, almonds, peanuts, M&Ms, Cheerios, dried blueberries, etc.
Preheat oven to 325 degrees. Lightly oil or spray a rimmed baking sheet (i.e., a jelly roll pan).
In a VERY large bowl, mix oats, flour, baking soda, vanilla, cinnamon, melted butter, honey, brown sugar, and coconut. When combined, add your 2 cups of other goodies. Mix to combine.
Pour mixture into baking sheet; with oiled hands, flatten granola mixture firmly into the pan. Take the back of a large spatula and press down entire surface again.
Bake 15 minutes, or until golden brown. When pan comes out of the oven, the granola mixture will be slightly puffed up. Take your large spatula and FIRMLY press it all down again. Let granola cool COMPLETELY in the pan before cutting into 36 rectangles.
Store granola bars in a tightly-sealed container, layered with plastic wrap or foil. Keep airtight.