My boys are grazers. They would eat little meals and snacks all day.
They are currently addicted to chocolate chip kids’ Cliff bars, they call them chocolate bars.
Little J has a nut allergy, so choosing a good energy bar is limiting.
I’d love to make some at home. One thing I know, it must involve chocolate.
I use a Sneaky Chef recipe as the base for this culinary experiment.
The Grab and Go Granola Bars are a cross between granola bar and rice crispy treat.
The secret is in putting oats and seeds through a food processor.
Grab n Go Crispy Granola Bars, nut free version:
2/3 cups rolled oats, ground in a food processor
1/2 cup sunflower seeds, ground in a food processor
1/4 cup wheat germ
1 cup puffed brown rice cereal, we use EnviroKids Organic Koala Crisp cereal
1 cup nonfat dry milk
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup canola oil
1/2 cup honey
1 teaspoon pure vanilla extract
1/2 cup chocolate chips
I wanted to add some dried cranberries, but the boys “no-ed” that ingredient.
Preheat oven to 300 degrees. Line a baking pan completely with tin foil and spray with cooking oil.
Combine oats, sunflower seeds, wheat germ, cereal, dry milk, cinnamon and salt.
Mix in canola oil, honey, vanilla extract and chocolate chips.
Mix well, pour into prepared pan, press down with palm of hand.
Bake for about 15 minutes.
Remove from oven, lift the giant bar out of the pan, using the foil to help.
Place on a flat surface and while still warm, cut into small bars.
If they last long enough, store in an airtight container for up to a week or freeze.
I make them, and everyone likes them, but Little J. Go figure. Back to the drawing board.