You really only need a few ingredients for a stellar granola bar. I don’t know why it just occurred to me that I can probably make a better granola bar than many of the ones you find in the store, but when my husband bought a box in the store the other day, I knew what we’d be dealing with on this here blawg this week.
A granola bar is actually a delicious conglomerate of super foods. Nuts and seeds, oats and fruit, held together by honey and nut or seed butter. They are substantial and nutritious, not really just a snack to hold you over. You can keep them simple or infuse them with complexity and either way they come together very easily and quickly. After making this version and a very simple oats-only version, granola bars have become another one of those things that I will take the 15 minutes to make at home rather than buy in the store. Why haven’t I attempted these before? I’m slowly reclaiming ownership of foods that we can do much better at home. In making these I’ve become an even bigger fan of rolled oats and will be incorporating them into everything.
I wanted these bars to have no added sugar so the base for them is dates. Growing up I thought dates were strictly in the realm of grandma food, but now I know better. They’re a sticky, moist, and soft, plump molasses-y wonder. Then I added almonds, oats, peanut butter, some flax and pumpkin seeds and honey, (or maple syrup) with a splash of vanilla and mixed it all together. These are highly customizable. You can throw in whatever it takes to restore your superpowers. They’re sweet, salty, crunchy, chewy and have staying power for when you need a pick me up. If you want to get fancy you can drizzle a chocolate or yogurt coating over them, depending on how decadent you want to get.
I hope you’re all having a good week. I always look forward to sharing my time with you here. Actually, some very practical people sometimes ask me why I keep this space, like what I get out of it. The blog has no bottom line. No formal agenda. It is not geared for maximum productivity. It will not get me a promotion. Is it a sense of narcissism, a need for validation? Possibly, but I can think of better, easier ways to feed that to the extent that it’s a driving force. The value in sharing a labor of love is that it adds depth and resonance to a shadowy, impersonal exterior world. Creativity, writing, photography, feeding and learning are all vehicles toward inner values, a deepening of skill, of self and a way of understanding history as well as development toward the future. To share the journey with like-minded people makes it satisfying. The notations of a recipe offer a foothold to the heart, the writing, an expression of an interior life. Cultivating an art, whether you chose to share it or not, rivals with skyscrapers when it comes to soaring and the visions and views it enables. If you do ask me, though, my usual response is just, “because it’s fun.” So i guess there’s that.
This week I thought I’d share some of my internet footprint lately. You can see how I derail. Enjoy and be well!
Everything about this Bon Appetit video is hilarious. It’s like two worlds colliding.
It turns out Siggi is a real person!
I’m not sure how I feel about meat growing in a lab.
A bald eagle whisperer…whoa.
As a short story writer I have to commend France on its new short story dispensers!
Perspective really can change the way you live. Pay attention to how you frame your inner monologue.
If I drink coffee from 9-5 then wine from 5-9, do the benefits equal out? Just kidding. Sort of.
SUPERFOOD GRANOLA BARS
INGREDIENTS:
- 1 cup packed (200 g) medjool dates, pitted (if they’re not moist and plump, soak them for 10 minutes in water)
- 1/4 cup (84 g) honey (or sub maple syrup or agave for vegan option)
- 1/4 cup (64 g) creamy salted natural peanut butter or almond butter or tahini
- 1 cup (112 g) roasted unsalted almonds, loosely chopped
- 1 1/2 cups (135 g) rolled oats
- 1/2 cup dried cranberries
- optional additions: chocolate chips, dried fruit, nuts, banana chips, vanilla (1 tsp), etc.
DIRECTIONS:
Process dates in a food processor until small bits remain (about 1 minute). It should form a “dough” like consistency.
Optional : Toast your oats in a 350 degree F (176 C) oven for 15-ish minutes or until slightly golden brown. Otherwise, leave them raw.
Place oats, almonds and dates in a large mixing bowl and set aside.
Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
Once thoroughly mixed, transfer to an 8×8-inch baking dish or other small pan lined with plastic wrap or parchment paper so they lift out easily.
Press down firmly until uniformly flattened – I use something flat, like a drinking glass, to press down and really pack the bars, which helps them hold together better.
Cover with parchment or plastic wrap, and let firm up in fridge or freezer for 20 minutes.
Remove bars from pan and chop into 10 even bars. Store in an airtight container for up to a few days. Provecho!
Big difference in taste in homemade vs store bought granola and bars; not to mention cost. I have to try adding dates and almond butter next times. Sounds good.
Bald Eagle Whisperer – now that is a new one for me.
So you’ve been doing this too?! I’m late to the game! I will now always have granola bars in my fridge or freezer. Oh the dates are what hold it together and you won’t need any sugar. I want to do these with tahini, my new obsession too. So great to hear from you as always, Jovina. I’m woefully behind on blog visits and yours will be the first place I go. At the end of that LA work trip I caught a terrible cold and have been kind of run down ever since. But I”m on the mend and eating granola bars 🙂
Been there – was sick most of December. Finally feeling good. I make granola bars, especially for my husband. He loves to take one when he golfs.Hopefully, winter will leave soon. Stay well.
Looks scrumptious
Thank you Lucy! So good 🙂
I’ve tried making granola bars once before, and it was a disaster; they not only didn’t hold their shape, but didn’t taste good either. Your decadent version looks like it is holding its shape quite well, and the mixture of peanut butter and dates sounds quite delicious! I might just have to give it another go…
I think the key is in the proportions. These held their shape pretty well. Pressing them into the pan really tightly and then freezing them for 20 minutes really helps. The taste though here is incredible. I really love these. I’m obsessing with peanut butter and tahini these days and the flavors really come out, but the sweetness in the fruit really takes it to new levels. You will enjoy these. I hope you’re doing well. It’s always nice to check in with you here. I feel like I’ve been in a hole of work and then cold. Slowly but surely is the motto of winter for me. Be well. xoxo
Hell yeah!!
Here’s to making store bought food at home and better!!
Totally, Dana. I’ve already reclaimed all salad dressings, tomato sauce, ricotta cheese, pesto, guacamole, certain yogurts. There’s nothing wrong with store bought, but if you can do it just as well if not better at home and it takes the same amount of time…i’m for it! Hope you’re well. It’s always great to hear from you. xo
Like your husband, I’d bought what we call flapjacks / muesli bars last year (only because they had been massively reduced in price due to their sell-by date). Ok, they tasted good – but incredibly sweet. So I made several versions of my own. And I’ve been eating oats ever since. Including porridge every morning! Sometimes it’s that needed impetus to create your own that’s needed. Anyway, photos are looking great. And glad you’ve been converted to these absolute gems.
Hi Johnny!!! You’re totally right. This was the impetus for calling in love with oats. These bars are so great and I cannot wait to experiment with other oats recipes. So funny we are following similar oat paths. Great to see you and thank you for the compliments. Xoxo
This recipe sounds amazing! I will definitely have to give it a go!
Oh you will not regret it. I keep allowing myself only a bit at a time because super foods we by nature high in nutrients but also calories. If I’m not hiking or running it’s gotta be moderation! So hard when they taste this good. Thanks for stopping by!
There’s far worse than meat grown in the lab – I’ve seen cheese grown from human sweat – yuck!
I have to confess to eating cake today. I went for lunch with friends in Poblenou (Barcelona) and a three course lunch ended with a very light cake, that had a top custard like layer with nuts set in gelatine on top. It was rather good. Needless to say we drank too much but it was a lovely day. We some super foods in giant prawns and black pudding.
So how the iPad tricked me into pressing post too soon!
Tomorrow I am checking out a croquetta shop that sells multiple flavours and does a deal of 12 for €5.99. I might die and go to heaven…
I’ll need granola for resuscitation on Saturday 🙂
Ha! Well now you’ll know how to make it… But that is a deal to gorge on. I expect a complete post on what types of croquetas your having. You’re making me wistful for españa! Be well. Eat and drink and have an extra (of anything) for me!
I might have to try one of each croquetta, but they have rather a lot of varieties!
Full report!
I bought 24 and took pictures – there should be a full report in due course.
Next up, lunch tomorrow at another old school Catalan restaurant with a very good reputation for brains!
Amazing. Enjoy the brains 🙂
Oh man that meal sounds amazing. Black pudding is like my favorite thing ever. And giant prawns in Barcelona? You really can’t beat that. I knew you must have been boracho if you ate cake, though that sounds tempting with the custard and nuts. Not your typical md-hated variety 🙂
It was very good cake. I’m sure it was made en casa. Similarly, the allioli was outstanding.
I love your explanation of ‘why you blog’ in here. Exactly my thoughts regarding the creative process, growing and learning. I think I have a love/hate relationship with my blog. Sometimes I feel really ‘in the zone’ and love every part of creating a post, other times… well, I wonder why the heck I’m sending my thoughts into an oversaturated internet space with millions of other food related blogs. ANYWAY, now that I’ve reflected on THAT, your blog is gorgeous. Your sticky, crunchy, toasty style of writing is absolutely therapeutic to read. As for these gorgeous granola bars? You echo my thoughts exactly regarding the ease of making them at home, particularly as the nutritional quality is higher (and there aren’t any nasty additives). I like the salted peanut butter (salty and sweet is heaven) and the nanna dates (ditto on the belated revelation, they are miraculous little fruits) xxx
Thanks so much for your thoughtful comment, Laura. I struggle with the love/hate of the creative process as well and I think we as lawyers sometimes have to justify our creative sides more than people who aren’t surrounded by the field of “logic”. But as you mention there is the question of what value does your contribution have in an already saturated field. I think the element of uniqueness and personal expression is a means in and of itself. Thank you so much for that wonderful compliment. I’ve been looking at your photos on instagram and drooling. I’m glad you’ve found the granola bar secret as well. I”m the last to the game it seems. But dates? Soo good. Thanks again for dropping by! xoxo be well!
LOVE your granola bars and the dates in them, unjustly unloved and overlooked for a long time. I am a big fan of homemade flapjacks and am now pinching myself for not having made any this year (already two full months in this new year). I know the extra honey or syrup ensures the stickyness, but I am wondering about the combination with these many dates – are they going to be on the (rather more) sweeter side?
Re your answer to Laura, Amanda, (good) lawyers need to be as creative as other creative professions to interpret the law in a way that benefits them / their client. As an art historian, I do find myself in the same position: you can argue many cases from several different angles, you just have to choose one. I am sure you are doing great there. Logic in mathematics as in an argument is really inspiring creativity and Greek philosophy has shown us the beauty of arguing both sides. N xx
Thanks for your thoughtful comment, Nicole! I had no idea that granola bars were called flapjacks in other places. Good question about the dates replacing the honey or syrup, I do think you could probably swing it without anything syrupy because fresh dates are kind of syrupy. I’ll try it in the next batch without honey/syrup and see if theyre just as good. These aren’t too sweet for me and I don’t have a sweet tooth, but I think you and I would be just fine without the honey.
As for lawyering and professionalism, I totally agree that logic-based fields also need to be creative too and I’ve learned that over the years. I work with some amazingly intelligent and creative professionals and the best are the most creative. But I do think as an institution, you’re kind of forced to defend your creativity outside of these fields more than I would like. It’s funny, medicine is sometimes referred to as Medical arts or legal, as legal arts so they realize there is an art to the craft, but it seems like it’s sometimes looked down upon to have more than one craft, although my favorite writers like Chekov were also doctors or lawyers. And what a very great example with your Greek philosophy point! I always look forward to your insightful comments, Nicole. Have a wonderful week!
“Because it’s fun.” In the immortal words of Family Feud: “Good answer!”
;))) I totally agree. I really don’t need to say anymore! Thanks, Michelle!
I know why I started my blog – to record my family’s recipes. So why do I continue it? Because it has been so rewarding. Never did I expect to be blogging today, in my 6th year, and I certainly didn’t foresee a cookbook being written. My diet has changed for the better, my skills in the kitchen grown, and my recipe inventory has expanded in ways unimagined. Best of all, I have met some incredibly nice and inspiring people, in both the real and virtual worlds. Yes, it is fun, all right, but for me, Amanda, it is so much more.
I cannot agree more, John. I started because I wanted to document my journey into the kitchen for others who liked to cook, but didn’t know where to start. As I got more and more into it my goals have deepened. Like you, I’ve grown, changed my diet and just become more skilled overall. And the people….I’ve discovered an entire community of people that I sometimes feel know me better than my own actual friends. It is fun, but as you said, it is so much more. Very insightful. Thanks as always for dropping in.
Ha! Grandma food! Like prunes! Great granola bars.
Yes prunes and dates, total grandma territory though I’ve grown to love them both. Thank you, Mimi! These granola bars are going to become a constant presence in my kitchen. Be well!
Hooray for homemade! In addition to your lovely recipes, I really enjoy your writing and was nodding my head reading your thoughts on why you blog. Nurturing/challenging our creative side is so important. And at the end of the day, it is indeed fun. Thank you for all you share here – always inspiring.
Thank you, Hannah. Same to you. Ever since I started you’ve been there, mostly Mondays encouraging me with your kind words and your own tales of your own challenges and growth in the kitchen, your store, etc. And it’s been such a reassurance and learning experience to have your commentary. Which reminds me, i marked a post of yours that came out while I was away and had less time. I’ll head over now! Xo
The one thing I dislike about granola bars is they are too hard and dry; like a rock. No kidding. I only tried it once. I haven’t bought since. A friend of mine posted a picture of a granola bar on FB saying, “if healthy means eating a hard granola bars, forget it”. Yours looks chewy and soft and nutritious too; not to mention it’s homemade using dates to sweetened it. *thumbs up* 🙂
Thanks, Anna. I must admit that I always liked granola bars. My issue with the commercial ones was that you can’t control what’s in them or how they’re sweetened. These are chewy and all natural. I actually never thought granola bars were healthy because of the sugar, calory and fat content. But when you know what’s in them and they’re so good like these, you realize that if you need x amount of fat, protein and calories they definitely have their place in my routine. Thanks for your insightful comment.
You are so right. Homemade really is better for the reasons you have mentioned. I love how you use dates as your sweetener rather than sugar; definitely a keeper. 🙂
Thanks, anna. 🙂
My friend keeps trying to make granola bars to give to her husband for a healthy snack. She always complains how dry they are. I’m passing on your recipe to her…I think they will both be happy.
Oh wonderful. These are not dry at all. I keep them in the freezer to hold them together for longer periods, but they’re amazing. Thank you, Karen!
My pleasure Amanda.
Oh wonderful, Amanda. Love your baseline, reclaiming ownership of everything we can do better at home. Yes we can! Granola´s the perfect example. I love to make it, using a ottolenghi recipe as a base which is so amazing (but so rich : butter, honey, pecans 😉 Next time I´ll try the dates, I do so little with them. Merci beaucoup!!
Thank you, Sabine. Yes i really do love knowing how things are made and then realizing some of them are just as easy as going to the store. I didn’t realize Ottolenghi had a granola recipe! This is great because it doesn’t have a lot of bad fat or added sugar. I’m really loving these. Enjoy and be well!
you too, Amanda! Sabinex