Homemade Granola Bars: Walnut & Dried Cherry
Have you ever noticed that most granola bars keep you full for like 30 minutes? That always really bugs me. I like granola bars because they are tasty and portable. But on the flip-side the more nutritious bars (like Larabars and Kind bars) can be expensive and the less expensive bars (like Nature Valley and Fiber One) aren’t particularly nutritious or filling.
So I decided to try making my own. I found this recipe by Ellie Krieger (dietitian and Food Network star) and really liked them! They are simple to make and a batch lasted me and my husband about two weeks (in fact, these bars would also freeze well). They are much heartier and more filling than a regular granola bar. I paired a square with yogurt for breakfast, loved it as an afternoon snack, and found that a small square made for a perfect pre-workout snack.
A couple of notes:
*I used regular flour b/c I had run out of whole wheat
*Toasted wheat germ can be found at most grocery stores and should be stored in the fridge after opening
*I found the apricot preserves at Trader Joe’s
*The recipe says it makes 12 servings, but I think I cut ours into 15 or 16
Walnut & Dried Cherry Bars
1 cup quick-cooking oats
3/4 cup whole-wheat pastry flour or regular whole-wheat flour
1/4 cup toasted wheat germ
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup honey
1/3 cup unsweetened applesauce
1/4 cup canola oil
1 egg, beaten to mix
1 egg white
3/4 cup chopped dried tart cherries
1/2 cup finely chopped walnuts
1/4 cup “fruit only” apricot preserves
Preheat oven to 350 degrees F. In a medium bowl, whisk together the oats, flour, wheat germ, cinnamon and salt.
In another bowl, whisk together the honey, applesauce, oil, egg and egg white until well combined. Stir in the oatmeal mixture until well combined. Add the dried cherries and walnuts.
Coat an 8-inch square baking pan with cooking spray. Spread the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Put the preserves in a small saucepan and bring to a boil. As soon as the bars come out of the oven, brush with the preserves. Cool completely and cut into 12 bars, about 4 by1 1/2 inches each.