Granola is a snack that people think is healthy, when in fact many prepackaged granola bars contain an excessive amount of sweeteners, artificial flavors, and poor-quality oils. To celebrate National Granola Bar Day on January 20th, a great solution is to make homemade granola. I make two different types: raw and cooked. The raw version is more nutrient-dense and can be prepared in a food dehydrator. The cooked version makes a great dessert. Kids love to assist in the kitchen with both of these delicious recipes!
- 2 cups raw almonds
- 1 cup raw walnuts
- 1 cup pumpkin seeds
- 1 tsp vanilla extract
- 3/4 tsp cinnamon
- 6 pitted raw dates
- 1/4 cup water
- 2 T raw honey
- First, soak the nuts and seeds. Walnuts and almonds should soak for about six hours and pumpkin seeds for two hours. Place each in a separate bowl and add enough water to cover them.
- About 15 minutes before starting the granola, soak the dates in water to rehydrate.
- Puree the rehydrated dates, vanilla extract, honey, and cinnamon in a food processor or blender until they form a paste.
- Using a food processor, coarsely chop the nuts and seeds (only takes about 2 quick pulses).
- Combine the nuts and seeds with the date paste. Spread this mixture onto a tray in your dehydrator.
- Dehydrate this granola for about 20 hours at 115 degrees F. The granola will be ready when it’s crunchy and only slightly chewy. Break into large pieces, and place them in a lidded jar. Granola can be stored in a cabinet or in the refrigerator.
- 1 1/4 cups all-purpose flour
- 1 stick unsalted butter, softened
- 1 cup old-fashioned oats
- 1 cup brown sugar
- 1 large egg
- 1/2 cup sliced almonds
- 1/2 t baking soda
- 1/4 t salt
- 1/4 t ground cinnamon
- 1 t pure vanilla extract
- 3/4 cup chocolate chips
- 6 oz. your favorite jam
- Combine flour, butter, oats, brown sugar, egg, nuts, baking soda, salt, cinnamon, and vanilla in a large bowl until a crumbly dough is formed.
- Line an 8″ square pan with parchment paper and press 2/3 of the dough along the bottom in an even layer.
- Spread the jam in a thin layer over the dough. Sprinkle the chocolate chips over the jam. Crumble the remaining 1/3 of the dough over the chocolate chips.
- Bake for about 35 – 40 minutes, until the edges begin to brown and get firm. Refrigerate until chilled. Cut the bars down the middle of the pan in one direction and make the cuts other direction for a total of 12 granola bars.
How do you plan to celebrate National Granola Bar Day on January 20th?