Tuesday 7 December 2010


Homemade Granola Bars with Wheat Germ & Brewer's Yeast/Hjemmelavet Honning Musli/格兰诺拉麦片糖果 [Gé lán nuò lā mài piàn táng guǒ]

- 5 cups of your preferred grain such as rolled oats, rolled spelt, rolled wheat or rolled barley (I use 4 cups oats and 1 cup spelt flakes)
- 1 cup clear honey or maple syrup ( I use a mixture of both)
- 3½ TBS hazelnut butter or almond butter (I use hazelnut butter for the “Nutella”-like fragrance)
- 1 cup of your preferred/mixed seeds such as sunflower seeds or pumpkin seeds
- 1 cup of your preferred/mixed nuts such as almonds, pecans or walnuts, chopped
- ½ cup wheat germ (optional)
- ½ cup flax seeds (optional)
- 1 tsp brewer’s yeast (optional)
- ½ vanilla bean or 1 tsp vanilla extract (optional)

1. Pre-heat the oven to 180°C.

2. Mix all of the dry ingredients together (except brewer’s yeast) and bake it in the oven for 10 minutes until lightly toasted. Let it cool completely

3. Mix all the wet ingredients (honey, maple syrup, vanilla and hazelnut butter).

4. Add brewer’s yeast to the toasted granola when it is cooled.

5. Drizzle honey mixture over toasted granola and mix everything evenly.

6. Scope the mixture into a flat oven dish with baking sheet and pat everything down so that it is nice and compacted.

7. Bake for 10 minutes until surface is golden brown.

8. Take it out of oven and when it is semi-cooled and still soft enough to cut, gently cut into bars.

9. Once completely cooled and hardened, separate the bars and store them in an air-tight container or kilner jar for at least 2 weeks.

Additional Information:
I am very blessed to work in a wonderful office with really sweet colleagues supplying cakes and chocolates on the bar literally EVERY DAY, sometimes even up to 3 times a day! It is like working in a chocolate factory :-) I love chocolates. Thus it is terrific for me, but it also means I have to fight real hard the daily temptation to keep the waistline. Having really enjoyed making my own granola, I thought, “Why not make my own granola bars?” And on days when I succumb to temptation, I would simply pull out one nutritious granola bar instead, and limit myself to just one :-).

The difference between making granola and granola bars is the use of nut butter in granola bars. The nut butter helps it stay in shape. And dried fruit is not used in the bars because it tend to burn in the oven, if you add them.

I would have preferred to use solely maple syrup, as it tastes best, but it is very expensive, so I use a mixture of honey and maple syrup, but sometimes, just honey.


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