This Oatmeal Raisin Granola Bars recipe if one of my favorites. They are very quick to make and are kept fresh in the refrigerator. They hold up well at room temperature, so they are great to take with you for an on-the-go snack. This recipe is easily doubled and baked in a 9X13 inch dish.
1 1/2 Cups Old Fashioned Oats
1 Cup Puffed Rice Cereal
1/2 Cup Chopped Nuts
3/4 Cup Raisins
1/2 Cup Honey
1 teaspoon Vanilla
1/4 teaspoon Kosher Salt
1 teaspoon Cinnamon
3 Tablespoons Peanut Butter
Preheat oven to 350°F. Line an 8X8 inch pan with parchment paper, letting it hang over the edges slightly. Spray the parchment with non-stick spray.
Combine oats, cereal, nut and raisins together in a large bowl.
Combine homey, vanilla, salt, cinnamon and peanut butter together in a medium bowl. Pour into the large bowl with the oat mixture. Fold together until completely combined.
Press firmly into the prepared pan. Bake 20-25 minutes for chewy and 25-30 minutes for crunchy.
Press with a lightly oiled spatula right when they come out of the oven. Let cool completely before cutting.
Yield: 8X8 Inch Pan Granola Bars
*Note: Use gluten free oats and puffed rice cereal if you need it to be gluten free.
-Recipe from Old World Garden Farms-
This Nutty Cinnamon Raisin Granola is full of nuts and deliciousness! This granola is grain free and sugar free…and so very yummy. Use any combination of nut you like. For the almond or pecan meal flour listed in the ingredients, you can either buy the flour or just grind up some nuts until it’s a powder. The same goes for the chia seed meal. A coffee grinder will turn the chia seeds into a nice powder very quickly. I hope you try this deliciously nutty, Nutty Cinnamon Raisin Granola recipe!
4 Cups Nuts (Cashews, Almonds, Pecans, Walnuts)
1 Cup Unsweetened Coconut Flakes
1/2 Cup Raisins
1/2 Cup Almond or Pecan Meal Flour
1 Cup Unsweetened Applesauce
1/4 teaspoon Liquid Stevia
1/4 teaspoon Vanilla Extract
1/4 Cup Sunflower Seeds
1/4 Cup Flax Seeds
1/4 Chia Seed Meal
1 Tablespoon Cinnamon
1/2 teaspoon Kosher Salt
Soak the nuts in water for 8 hours. Rinse and strain after soaking.
Preheat oven to 375°F.
In a large bowl, combine nuts, coconut, raisins, almond meal flour, applesauce, Stevia, sunflower seeds and flax seeds.
In a small bowl, stir together chia seed meal, cinnamon and salt. Stir into the nut mixture.
Spread out on a baking sheet. Bake for 10 minutes, stir and return the pan to the oven. Turn the oven off and let sit overnight to dehydrate.
Recipe adapted from The Balanced Platter
What a great way to eat your veggies for breakfast! They are also an awesome way to sneak some veggies into your kids diet. Both of my kids really enjoyed these muffins.
1 1/4 Cups All-Purpose Flour
1/2 Cup Brown Sugar
1/2 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/2 teaspoon Cinnamon
1/2 teaspoon Kosher Salt
1 Cups Old-Fashioned Oats
1/2 Cup Raisins
3 Tablespoons Extra-Virgin Olive Oil
1/3 Cup Milk
4 Medium Carrots, finely shredded
1 Medium Banana, mashed
Preheat oven to 400°F. Lightly grease or line a 12-Cup muffin tin.
Combine the flour, brown sugar, baking soda, baking powder, nutmeg and salt together in a large bowl. Whisk until smooth.
Fold in the oats and raisins. Stir in the oil, egg, milk, carrots and banana until moistened.
Measure 1/4 Cup of the batter into each muffin cup. Bake until a toothpick comes out clean, about 23-25 minutes.
Yield: 12 Muffins
-Recipe adapted from Everyday Food magazine-
Yummy, healthy muffins! These muffins, which are stuffed full of apples, walnuts and raisins are great for breakfast or a light snack during the day.
2 cups whole wheat flour
1 tablespoon baking powder
½ teaspoon salt
2 teaspoon ground cinnamon
½ teaspoon nutmeg
½ cup sugar
¼ cup unsalted butter, melted
1 apple, peeled and chopped (about 1 cup)
½ cup raisins
½ cup chopped walnuts
¾ cup milk
1 egg, lightly beaten
Preheat oven to 375 degrees F (190 degrees C). Lightly grease one 12-cup muffin tin or line with paper muffin liners.
In a large bowl, mix together flour, baking powder, salt, cinnamon, nutmeg and sugar.
In a separate bowl, mix together butter, apples, raisins, walnuts and milk. Gently fold in egg. Pour on top of the dry ingredients. Stir until barely moistened.
Distribute evenly between the muffin tins. Bake until lightly browned and a toothpick inserted in the center comes out clean, about 20 minutes.
Yield: 12 muffins
I made these cookies for the mom’s group play date at my house this week. Everyone loved them. The babies liked them too! The recipe came from Allrecipes.com, but I changed a couple things.
1 Cup Margarine
1 Cup Brown Sugar
1/2 Cup Sugar
2 Eggs, lightly beaten
2 Tbsp Honey
2 tsp Vanilla Extract
2 1/4 Cups All-Purpose Flour
1/2 tsp Baking Soda
1/4 tsp Salt
3 Cups Raisin Bran Cereal
3/4 Cups Raisins
Preheat oven to 350 degrees F. In a large bowl, cream together margarine, brown sugar and sugar. Mix in eggs, honey and vanilla. Add flour, baking soda and salt and mix until fully incorporated. Stir in cereal and raisins. Scoop a Tablespoon of dough and form into a ball. Place 12 balls on a greased cookie sheet and bake 10-12 minutes or until golden, brown and delicious.
Yield: 4 dozen cookies