Does anyone have a good recipe for flapjacks or granola bars?
My little brother doesn’t have time to eat a proper breakfast in the morning so instead he is having a packet of crisps on the way to work (he is 20).
I am wanting to make some healthy flapjacks or granola bars for him to take with him instead.
I am looking for something which contains fruit and seeds but not nuts becasue he doesn’t like nuts. Or at least a recipe which can be adapted.
I am not keen on the breakfast bars in the supermarkets as they tend to have a low vitamin and mineral content and a high sugar and fat content.
Any thoughts or ideas welcomed.
May 28th, 2010 at 12:38 pm
1/2 cup milk……..2 T’s melted butter…..1 egg…….1 cup flour…..2 tea’s baking powder……2 T’s sugar( i use SPLENDA) little to much. if you like maple syrup cut the sugar by 1/3………1/2 tea salt………..You won’t find any boxed stuff that is as good..
May 28th, 2010 at 1:12 pm
Easy Granola Bars
“Fantastic bars that have a lot of flexibility. You can adapt the recipe to your liking. Great for hikes, long road trips and camping as they store well and keep fairly long – unless you eat them all! Use any combination of chocolate chips, dried fruit, coconut, pecans, almond slices, or any other tidbits you’d like in a granola bar.”
INGREDIENTS
3 cups quick-cooking oats
1 (14 ounce) can sweetened condensed milk
2 tablespoons butter, melted
1 cup flaked coconut
1 cup miniature semisweet chocolate chips
1/2 cup sweetened dried cranberries
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan.
In a large bowl, mix together the oats, sweetened condensed milk, butter, coconut, chocolate chips and cranberries with your hands until well blended. Press flat into the prepared pan.
Bake for 20 to 25 minutes in the preheated oven, depending on how crunchy you want them. Lightly browned just around the edges will give you moist, chewy bars. Let cool for 5 minutes, cut into squares then let cool completely before serving.
Chewy Granola Bars
“Extra chewy granola bars. You can make them your own by picking different ingredients to add in! Try using any combination of miniature chocolate chips, sunflower seeds, raisins, chopped dried fruits, candy-coated chocolate pieces, chopped nuts, etc.”
INGREDIENTS
4 1/2 cups rolled oats
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon vanilla extract
2/3 cup butter, softened
1/2 cup honey
1/3 cup packed brown sugar
2 cups miniature semisweet chocolate chips
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 9×13 inch pan.
In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter or margarine, honey and brown sugar. Stir in the 2 cups assorted chocolate chips, raisins, nuts etc.
Lightly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.
May 28th, 2010 at 1:30 pm
Okay, so this one does not have fruit in it, but it does not have nuts either.
CHEESE AND CARROT SLICE
1 egg, whisked until liquefied
2 oz melted butter or margarine
4 oz porridge oats
8 oz grated cheddar cheese (or similar)
Rosemary or mixed herbs
1 medium onion finely diced
1 large or 2 small grated carrots
Salt and pepper – can be added to egg mix, go easy on the salt though.
Caraway seeds (optional)
All the grating and chopping can be done with a food processor.
Mix all the dry ingredients well (including cheese) in a large bowl
Add margarine or butter and stir round
When butter margarine is cool, add the egg and mix around until all the oats are damp. If at this point the mixture is too dry, add a little olive oil and mix that around just enough to stick everything together.
Spoon into a greased small roasting tin and press down hard all over with a potato masher.
Put into oven 180 deg for 35 to 40 minutes and then turn off oven and leave door open for a while to cool down.
When handleable but still warm turn out onto a cooling wire rack and cool bottom side up.
Cut into desired sized squares and when cold put into a airtight tin or box and keep in fridge for up to a week.
I defy anyone to not eat it before the week is up! Can be eaten hot or cold.
May 28th, 2010 at 2:05 pm
Ingredients
2 oranges, juice and finely grated zest (no pith)
100g/3½oz raisins
half a lemon, juice only
200g/7oz unsalted butter
100g/3½oz golden syrup
100g/3½oz soft brown sugar
2 tbsp rum
250g/9oz jumbo oats
100g/3½oz plain flour
Method
1. Put the raisins in a small saucepan over a low heat with the orange juice and bring to a gentle simmer. Remove from the heat but leave in a warm place for the raisins to plump up with the orange juice.
2. In another larger pan place the butter, golden syrup, orange zest, brown sugar, lemon juice and rum. Heat gently, stirring occasionally until the butter has melted and the sugar has dissolved.
3. Mix together the oats and flour a large mixing basin. Pour in the melted butter mixture and the raisins, along with any juice left in the pan. Mix everything very thoroughly, being careful to incorporate all the dry ingredients from the bottom and edges of the mixing bowl.
4. When thoroughly mixed, spread the mixture out in a greased, lined tin and bake in a moderate oven 160C/325F/Gas 3 for 25-30 minutes until golden brown.
5. Cut into squares with a knife while still warm and soft, then leave to cool and set.
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