S’mores Granola Bars

This month for the Improv Cooking Challenge our hostess Kristen of Frugal Antics of a Harried Homemaker asked the participating bloggers to make any recipe of their choice using the two given ingredients of oatmeal and raisins.  Sure, oatmeal and raisins sounds easy enough but I just kept going round and round trying to decide what I want to make.  I finally decided to make something special for my Maisie as it’s her birthday month, and I totally can’t believe that she’s seven, so I figured that I’d spoil her even more than usual.  I of course had to keep her food allergies in mind so other than giving her a bowl of oatmeal with raisins, which I do many mornings, I put on my thinking cap to come up with something that she’d enjoy.  In the end it was Maisie, who without even knowing about my dilemma, came right out and told me what she wished I would make and it fit in perfectly with the challenge.  Maisie mentioned that I hadn’t made granola bars for her in a while and that she’d really enjoy some.  In the past I’ve made a couple of different bars for her including Oatmeal, Cashew & Chocolate Granola Bars and Crunchy Oat, Almond, Cashew & Pebbles Granola Bars and though she’s enjoyed both of those recipes and I’ve made them a number of times, she wanted something different.  I told Maisie that I needed to use oats and raisins but I asked her what else she wanted in her bars and she chose the ingredients.  Maisie asked for cashews, chocolate bits and mini marshmallows.  I also gave her a choice of what other cereal to add to the bars and she picked Rice Krispies.  When Maisie mentioned chocolate and marshmallows, my mind immediately thought of s’mores so that’s the flavor I was going after in making these bars.

 I used what I had in the house, made things up as I went along and in the end I’d say Maisie did a great job with her flavor choices and the bars came together easily as I made them no-bake so super simple to make.  Maisie and Eammon both loved the bars but Maisie did put in a request for next time, more marshmallows and chocolate bits.  We’ll have to see about that one as I tried to keep the “high sugar” items to a minimum but I’ll probably sprinkle the top of the bars with some extra of both next time because if she can see them, she’ll think that there’s a lot more there than there actually is.  In the end, this recipe is a keeper and a great, on the go breakfast or snack for my Maisie.

S’mores Granola Bars

• 5 pkgs. maple & brown sugar instant oatmeal
• 2 cups Rice Krispies
• 1/4 cup golden raisins 
• 1/4 cup Enjoy Life chocolate bits
• 1/2 cup mini marshmallows 
• 1/4 cup cashews
•   1/2 cup coconut oil
• 1/4 cup honey
• 1/4 cup brown sugar

Prepare a 9 x 13 inch baking pan by lining it with aluminum foil and lightly greasing it with either cooking spray or coconut oil.

In a large bowl mix together the oatmeal, Rice Krispies, raisins, chocolate bits, marshmallows and cashews and set aside.  In a microwave safe bowl combine the coconut oil, honey and brown sugar and microwave on high for 1 minutes.  Remove from the microwave and stir to combine then return to the microwave and cook on high for 2 more minutes.  Remove from the microwave a carefully mix.  Pour the hot mixture over the dry ingredients and using a wooden spoon, mix until everything is well combined and the chocolate bits melt.  Add the contents of the bowl to the prepared pan and press the ingredients tightly into the pan.  Refrigerate for at least 2 hours until the bars are set.  Using the foil liner of the pan, lift the entire sheet of bars from the pan and onto a cutting board.  Remove the foil and cut into bars.  Wrap the bars individually in plastic wrap, parchment paper or wax paper and store in the refrigerator until ready to eat.

Enjoy!

 

My previous Improv Cooking Challenge entries:

September 2012  Zucchini & Brown Sugar:  Zucchini with Onion & Brown Sugar 
August 2012  Tomatoes & Peppers:  French Fries Hash Browns 
July 2012  Corn & Butter:  Fritos Crusted Pollock 
June 2012  Cherries & Almonds:  Dried Cherry Almond Tart 
May 2012  Strawberries & Cream:  Strawberry Soup 
April 2012  Peanut butter & Jelly:  Peanut Butter & Jelly Bars 
March 2012  Potato & Cheese:  Loaded Potato & Buffalo Chicken Casserole 
February 2012  Ginger & Carrots:  Shrimp & Avocado Salad with Carrot Ginger Dressing 
January 2012 Lemon & Sour Cream:  Ponderosa Lemon & Sour Cream Tart 
December 2011 Eggnog & Cranberries:  Eggnog Popovers with Cranberry Butter 
November 2011 Pumpkin & Cream Cheese:  Praline Pumpkin Cheesecake 
October 2011 Caramel & Apples:  Caramel Stuffed Apple Cider Cookies

Crunchy Oat, Almond, Cashew & Pebbles Granola Bars

Now that Maisie can’t eat things with wheat, egg whites or milk because of her food allergies I’ve been on the search to make convenience type foods that she can easily grab for breakfast or for a snack.  One of Maisie’s go-to foods has always been granola bars but after spending hours reading ingredient labels it seems that they all contain ingredients that she can’t have, unless I want to spend over $1 per bar and I’m just not willing to spend that much on something I can make myself.  I read dozens of recipes online and then thought about what Maisie would enjoy in a snack bar and these bars are my first attempt. 

These bars are really delicious and crunchy and all the adults loved them…and I’ve snacked on way too many.  At first Maisie wasn’t totally thrilled with them but by the second one they grew on her and then she started snacking on them and enjoying them too.  I think that Maisie is used to a chewier less crispy bar so the next batch I’ll add some rice crisps to lighten them up somewhat and hopefully we’ll have a winning recipe because granola bars are a huge snack for Maisie both at school and at the gym so we need to find that winning recipe for my girl.  I would though make these again because they’re really good and a great grab and stick in my purse snack on the go.

I used a 9-by-13-inch Slice Solutions Pan which worked wonderfully, making 18 perfect bars.

Crunchy Oat, Almond, Cashew & Pebbles Granola Bars

2 1/2 cups Oats
1/2 cup Cocoa Pebbles
1/2 cup Fruity Pebbles
1/2 cup Brown Sugar
1/2 cup Earth Balance Buttery Spread, melted
1/2 cup slivered almonds
1/2 cup salted cashews
1/4 cup Honey
1/2 tsp. Vanilla

Preheat oven to 350F. In a large bowl mix all of the ingredients together until combined. Press into a 9x13-inch pan lined with foil and then press divider insert through the mixture and leave in place.   Bake 18-20 minutes.  Remove from oven and immediately remove the divider insert or if not using a divider, cool for 10 minutes and score into bars. Let it set completely and then cut into bars.  Peel the foil from the bars and then wrap the bars individually so that they’re an easy to grab snack on the go.

Enjoy!

Oatmeal, Cashew & Chocolate Granola Bars

I mentioned in my Crunchy Oat, Almond, Cashew & Pebbles Granola Bars post just how important it is for us to have granola bars that are “Maisie safe” as they are her go-to snack for school and gymnastics and her breakfast when we’re running late.  Though she liked the previous bars Maisie wasn’t in love with them so I asked her what would make them better.  Maisie said that they were too crisp and that she wanted chocolate bits in her granola bars.  So I changed up the recipe a bit and the end result was a big success with my sweetie girl.

I mixed all the ingredients in one bowl and then poured it all into a foil lined Slice Solutions Pan.

I then pressed in the divider and popped everything into the oven.

After 20 minutes in the oven the granola bars were all toasty and delicious smelling.

  We removed the divider to find 18 perfectly “cut” granola bars.

Maisie loves these Oatmeal, Cashew & Chocolate Granola Bars and couldn’t stop smiling as she enjoyed her food allergy “safe” Granola bars.  I’m smiling too because now we have a grab-and-go snack that is healthy, safe and Maisie approved.

Oatmeal, Cashew & Chocolate Granola Bars

2 cups old fashioned oats
1/2 cup Cocoa Pebbles
1 cup Rice Krispies 
1/2 cup Brown Sugar
1/3 cup Earth Balance Buttery Spread, melted
1/2 cup chocolate bits 
1/2 cup salted cashews
1/3 cup honey
1/2 tsp. Vanilla

Preheat oven to 350F. In a large bowl mix all of the ingredients together until combined. Press into a 9x13-inch pan lined with foil and then press divider insert through the mixture and leave in place.   Bake 18-20 minutes.  Remove from oven and immediately remove the divider insert or if not using a divider, cool for 10 minutes and score into bars. Let it set completely and then cut into bars.  Peel the foil from the bars and then wrap the bars individually so that they’re an easy to grab snack on the go.

Enjoy!

Cranberry Almond Oat Breakfast Cookies ~ no added sugar ~ egg, flour & dairy free!!

In the Cook Lisa Cook home we go through a lot of oats.  Not only do we all enjoy oatmeal for breakfast but I also use oats in all of the granola bars that I make for Maisie and in a number of my cookie bars too.  So when I was contacted by Foodie Blogroll* regarding participating in a promotion for Better Oats, I of course said yes! 

Once the Better Oats were in the house we were all excited to give them a try.  Eammon immediately went for the MMM...Muffins Blueberry and said that it was the best flavored oatmeal he had ever eaten.  Maisie opted for the Oat Revolution! Apples & Cinnamon as that’s her favorite flavor.  Maisie liked the oatmeal though she said, not as much as her regular one, but I think that’s because her regular one tastes much sweeter.  I enjoyed the MMM...Muffins Oatmeal Raisin Cookie which was tasty, not too sweet and had a great texture.  We also tried the RAW Pure & Simple Pomegranate with Flax which was interesting and different from what we generally eat.  I set aside the RAW Pure & Simple bare to be used in the recipe below but honestly any of the flavors would have worked in the cookies but I wanted to keep them no-added sugar so I opted for the plain oatmeal.

I saw a recipe for breakfast cookies and tailored that recipe to flavors which we enjoy.  What’s really nice though about using this basic recipe is that it can be made to fit any taste you enjoy.  Don’t like cranberries or they contain too much sugar, try raisins.  Allergic to almonds or don’t like nuts?  Just use ones you like or leave them out.  Not a fan of bananas, use mango pulp…what about mango pulp, apple sauce, dried mango bits and some unsweetened coconut with the oats…sure sounds delicious and still wheat, egg and dairy free!  So grab some Better Oats and use your imagination to make some delicious Oat Breakfast Cookies of your own, they’re delicious.

Better Oats offers 23 delicious flavors in several lines, including RAW Pure & Simple, Oat Revolution, and MMM...Muffins.

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MMM...Muffins gives you that same delicious muffin taste you crave in healthy and nutritious 100% whole grain oatmeal. Our thick and hearty oatmeal is also a good source of fiber and omega-3, so it's better than good, it's good for you. Start your day off right with the indulgent taste of real muffin flavor in every bite...mmm.

Cranberry Almond Oat Breakfast Cookies  ~ no added sugar ~ egg, flour & dairy free!! (Adapted from here)

• 3 pkts. Better Oats RAW Pure & Simple Multi-Grain Hot Cereal ~ Bare Flavor, or 1 1/3 c. whole or instant oats
• 2 large bananas, very ripe
• 1 cup unsweetened applesauce 
• 2 tsp. almond extract 
• 1/3 cup dried cranberries
• 1/4 cup slivered almonds, toasted

Preheat oven to 350F.  Line a baking sheet with a Silpat or parchment paper.  In a medium bowl mash the bananas.  Stir in the applesauce & almond extract.  Add the oats, dried cranberries and toasted almonds and mix well.  Allow the mixture to sit for about five minutes before proceeding.  With a large cookie scoop portion out the mixture making 12 cookies.  Flatten the cookies down a bit as they will not spread or puff as they bake.  Bake for 30-35 minutes until golden.  Allow the cookies to cool for 5 minutes on the pans before removing to a cooling rack.  Store in an airtight container.

Enjoy!

 

More about Better Oats: 

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Made with 100% whole grain oats and flax seeds, this complete line offers a simple and healthy option when it comes to instant oatmeal. But it's not only a great breakfast (or lunch... or snack...) but also a better ingredient to spice up a cookie or other baked goods.

You've got to try Better Oats. If you've been settling for ordinary oatmeal, then you're in for a treat because Better Oats is just... better! Try us and see for yourself.

Visit the Better Oats website!

* This sponsorship is brought to you by Foodie Blogroll who we have partnered with for this promotion.  I was provided with a box of products to sample.  This is a compensated post but all the views and opinions expressed are my own and based upon my experiences with Better Oats.

Peanut Butter & Jelly Bars

We are now at month seven of the Improv Cooking Challenge which is hosted by Kristen of Frugal Antics of a Harried Homemaker.  As always I looked forward to participating and finding or coming up with a great recipe which included the two theme ingredients.  This month the participating bloggers were asked to make any recipe of their choosing using the two given ingredients of peanut butter & jelly.  Some months I see the two ingredients and know immediately what I’m going to make but this month peanut butter and jelly just didn’t call to me and I didn’t have any recipes in my “need to make” file that fit the bill so I went on a little online search and found a recipe which I thought would work well.  On Averie Cooks, a new-to-me blog I found a recipe for Caramel Peanut Butter & Jelly Bars which sounded really good.  The recipe Averie posted was already gluten free and vegan so Maisie “safe” with her allergies to wheat, egg whites & dairy and with just a bit of tweaking I could easily avoid using processed sugar with the substitution of coconut palm sugar so I set off to make the bars.  I did make just a couple of other changes from Averie’s recipe as I used coconut oil in place of her Earth Balance Buttery Spread and when substituting the coconut palm sugar for her white and brown sugar I cut way back on the total amount of sugar used.  I also chose not to include the caramel as I was going after the peanut butter and jelly flavor and didn’t think that the addition of caramel was necessary for me.   

The bars were chewy delicious and really had the taste of peanut butter and jelly and were a big hit with not only Maisie but Eammon, myself and also friends who tried them.  I kept the bars sealed in a container on the counter for about a week and they got softer and less chewy as the the week went on.  Maisie liked them on the softer side but honestly, I preferred them a bit chewier but wouldn’t pass on them when soft as they were delicious both ways.  The one change I will make to this recipe when I make it again, and I will, is to cut the sugar as the bars were very sweet and while delicious, we just didn’t think that they needed to be so, so sweet. 

Melted coconut oil, peanut butter, palm sugar, cinnamon & vanilla extract mixed together.

Stir in the oats.

Press 3/4 of the mixture into the bottom of a Slice Solutions pan.

Spread the jam on top of the pressed down oat mixture.

Top the jam with the remaining oatmeal mixture.

If using a Slice Solutions pan insert the divider.

When I first pulled the pan from the oven I had my doubts as the bars looked like one hot greasy mess.

After five minutes I removed the divider grid and things looked a little better and once fully cooled, the bars were awesome! 

My previous Improv Cooking Challenge entries:

March 2012  Potato & Cheese:  Loaded Potato & Buffalo Chicken Casserole 
February 2012  Ginger & Carrots:  Shrimp & Avocado Salad with Carrot Ginger Dressing 
January 2012 Lemon & Sour Cream:  Ponderosa Lemon & Sour Cream Tart 
December 2011 Eggnog & Cranberries:  Eggnog Popovers with Cranberry Butter 
November 2011 Pumpkin & Cream Cheese:  Praline Pumpkin Cheesecake 
October 2011 Caramel & Apples:  Caramel Stuffed Apple Cider Cookies 

Peanut Butter & Jelly Bars (Adapted from here)     

• 1/4 c coconut oil
• 3/4 c peanut butter , melted
• 1 c coconut palm sugar, packed (next time I will cut this down to 1/2 cup)
• 1 tsp cinnamon
• 1 TBS. vanilla extract 
• 2 c Old Fashioned oats
• 1/2 c jam (I used raspberry preserves)

Preheat oven to 350F. 

In a large microwave-safe bowl add the coconut oil & peanut butter and microwave for about 45-60 seconds.  Stir to combine.  You will have a very runny liquid.  Add the palm sugar, cinnamon & vanilla extract and using a hand mixer, blend until combined and crumbly.  Stir in the oats.  It will seem crumbly and messy and may not appear to combine well but that’s ok.

Place 3/4 of the mixture into a foil-lined (I forgot the foil) and spayed 9x13 inch pan or as I used, a Slice Solutions Pan.  Press the mixture firmly, packing it down to create the base layer.  Spread the jelly over the top of the base layer.  Take remaining oatmeal/peanut butter mixture and crumble lightly over the top.

Bake at 350F for 22-25 minutes or until toothpick inserted in center comes out clean.  The jelly that’s peeking through and on the edges will be bubbling and look like a hot mess and the bars may still look underdone, but that’s ok because they will continue to set up as they cool.  If using a divider insert, remove after five minutes but if using a regular pan, allow to cool completely before slicing.  Store at room temperature in a sealed container.

Enjoy!