In preparation for our trip to Austin, I made these granola bars for some on-the-go snacks. I loved them AND so did Andy. They were the right combination of salty and sweet while adding a ton of healthy ingredients. I made just a few small tweaks to the recipe. Thanks Amanda for picking these. It was perfect timing.
On another note…as a participant in Project Pastry Queen, maybe I should have know this, but Rebecca Rather has closed her cafe!!!! I was going to surprise everyone with a post of all the things we tried but when I looked up the address, I was completely bummed. It closed in December. After living in Austin for two years, I never made it (it’s about an hour away) and I finally come back to visit and no bueno.
We still managed to eat our way through Austin. Oh boy, do I love the food here. I planned on gaining all my pregnancy weight in this one week (kidding). Two more days to go…I might make it. 🙂 I’ll be posting pics from the trip soon.
¾ C firmly packed golden brown sugar
¾ C honey
⅓ C maple syrup
¼ C water
½ C (1/2 stick) unsalted butter
½ C peanut butter
1 tsp salt
2 tsp vanilla extract
4 C old-fashioned rolled oats
1 C unsalted almonds, slivered
1 C sweetened shredded coconut
1 C sweetened dried cranberries or golden raisins
½ C chocolate chips, roughly chopped (or use mini chocolate chips)
½ C unsalted sunflower seeds
2 Tbls sesame seeds
½ C golden flax seeds
- preheat the oven to 350.
- Grease a 9” x 13” baking pan with non-stick spray.
- Combine the brown sugar, honey, maple syrup, and water in a saucepan over medium-high heat.
- When the mixture comes to a boil, reduce heat to simmer until it reaches soft-ball stage (234-240 degrees).
- Stir in the butter, peanut butter, salt, and vanilla.
- Spread the oatmeal on a large cookie sheet. Spread the almonds, coconut sunflower seeds and sesame seeds on a second cookie sheet.
- Bake for 7-10 minutes, stirring once, until lightly browned. (I found the oatmeal needed a bit longer than the nuts/seeds.)
- Combine the oats, almonds, coconut, cranberries or raisins, sunflower seeds, sesame seeds, and flax seeds in a large bowl.
- Add the honey mixture and stir to combine. Cool for 30 min.
- Add the chocolate chips. (They may melt just a tad.)
- Press granola into greased pan. Cool for 30 min.
- Cut bars to desired size.
Makes – as many bars as you cut 😉
You can mix and match so many ingredients in this recipe. If you use any pre-salted nuts or seeds, cut back on the amount of salt in the ingredients list.
I found these to be a little on the sweet side and I don’t think it would hurt the recipe to cut back just a little on the sugar. Next time, I will try a ¼ C less brown sugar, ¼ C less honey and reduce the maple syrup to ¼ C.
Slightly adapted from Rebecca Rather’s Pastry Queen.
I’m glad you liked the bars. They are a great travel-snack, and my Little Man loves them. That is so sad to hear about the cafe! 😦
I’ve been to Austin a couple times and I always loved going out to eat there. So many unique restaurant choices and great barbecue!
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