Almond and Cranberry Granola Bars

Granola Bars | Kitchen Notes

I’m traveling again. Three trips in one month is certainly a variance from my usual home-body habits. I don’t dislike travel; there’s a whole part of this blog that shares trips across the country and continents with you. I do dislike much of the food associated with travel (who does like it?). Airplane food, even the non complimentary kind, is all one mushy, salty texture that sits like a lump in your stomach after you’re done eating it.

When we traveling to Pennsylvania in August for our friend’s wedding, I backed us cold noodle salad with veggies and spicy peanut sauce. It felt nearly indulgent to sit in the Atlanta airport during our layover, twirling and slurping our home made deliciousness while others sat next to us with bags of fast food.

I plan on taking a few of these for the flight on Monday. They may crumble up, but will still be good over yogurt at the hotel the next morning. For certainly, these granola bars whole or crumbled will have more dimension than the granola served at hotel continental breakfast. Another bonus is the speed to readiness. Mixing ingredients together is the hardest part!

Granola Bars, adapted from Food52

  • 1 1/2 cups oats
  • 3/4 cup whole almonds, lightly salted
  • 1/2 cup dried cranberries
  • 1/3 cup chopped walnuts
  • 1/3 cup roasted pepitas
  • 1/2 cup shredded coconut
  • 1/4 cup shelled sunflower seeds
  • 1/3 cup honey
  • 1/4 cup apple sauce
  • 1 cup salted almond butter

Line a freezer safe baking dish with parchment paper. I used a large jelly roll pan for my recipe.

In a separate bowl, combine oats, almonds, cranberries, walnuts, pepitas, coconut, and sunflower seeds together. Add the honey, apple sauce, and almond butter. Using either a wooden spoon or your fingers, combine together until it starts to clump.

Using the wooden spoon or spatula, pour the mixture into one side of the pan. Use the back of the wooden spoon to press the granola into the pan, forming an even layer. Depending on the size of your pan, you may or may not fill up the entire sheet. This was the case when I used the large jelly roll pan.

Cover with plastic wrap and freezer overnight.

When ready to eat, use a knife to cut large squares. I keep mine in the freezer, but they can also keep for a day or two in the fridge. If the granola comes apart, don’t worry…just add some yogurt and call it delicious!

Granola Bars | Kitchen Notes

Granola Bars | Kitchen Notes


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