Granola Bars

In class on Wednesday, we had a surprise demo where I showed the students how to make homemade granola bars. Throughout the course of our current unit, "How Nutrients Become You," we have talked about practical ways to promote healthy digestion. This recipe is one of those. The oats, sunflower seeds/nuts, wheat germ, and raisins are full of fiber, which is necessary for a healthy digestive system.

But not only are they good for you, they are delicious! I can't take credit for this recipe, though. I found the recipe online and altered it a little. Okay, a lot. For example, the original called for Karo corn syrup, but it would be an understatement to say that I am not a fan of high fructose corn syrup. So, we replaced that with honey, a much more natural ingredient that still serves to bind the granola into a bar.

Also, if you don't have wheat germ, use extra oats. If you don't have raisins, add whatever dried fruit you do have. I made them once with dried cranberries, and the tartness of the berries added a fantastic "kick." You are only limited by your imagination and your pantry, of course. I unintentionally burned our almonds while toasting them before class yesterday, so we just omitted them.

The moral of the story? Don't box yourself in in the kitchen. Unless you are baking pastries, you can always make changes!

Homemade Chewy Granola Bars

Ingredients
• 1/3 c. packed brown sugar
• 1/3 c. peanut butter
• 1/4 c. honey
• 1/4 c. butter, melted
• 1 t. vanilla extract
• 1 1/2 c. quick-cooking oats
• 1/4 c. sunflower kernels or other nuts
• 1/4 c. raisins
• 3 tablespoons toasted wheat germ (or substitute more oats)
• 1/2 cup semisweet chocolate chips

Directions
1. In a small mixing bowl, combine the brown sugar, peanut butter, honey, butter and vanilla. Stir in the oats, sunflower kernels or nuts, raisins, and wheat germ. Fold in chocolate chips.
2. Press into an 8-in. square baking dish coated with nonstick cooking spray. Bake at 350 degrees F for 15-20 minutes or until set and edges are browned. Cool completely on a wire rack. Cut into bars. Bars take about two hours to cool and set up, but you can enjoy them warm, too, as long as you don't mind a little "crumble."

Yield – 12 bars

Bon appetit!