December, one free hand and a granola recipe!
Hi!
December is loud over here. Little girls being festive, birthdays stacked close together, cookie dough made just for the smell of it, ribbons everywhere and baby Jo wanting to be held through all of it- and that is OK with me.
I’ve been wanting to share a recipe I’ve made for years. These granola bars almost made me start a granola bar company once. They’re forgiving and festive, easy to make with kids eager to stir, and take about ten minutes of active prep. They’re highly requested and a great foundational recipe you can update with the nuts and seeds you have on hand. Not a cookie, but something wholesome to tuck into a school lunch, take on a long walk, or share with friends over tea. I feel more put together just having them around. The recipe is below.
I’ve also added a new photo show to my site, The Holiday Edit, now live inside my Mini Series collection. It’s a home for small, intentional bodies of work released as they’re ready.
You can explore The Holiday Edit here.
Granola Bars
Ingredients
makes 2 dozen small sqaures
2.5 cups oats
1/4 cup maple syrup
1 3/4 cups creamy peanut butter
1 cup honey
1 teaspoon salt
1/2 cup nuts, any mix
3/4 cup rice crisps, chocolate or plain
1 tablespoon flaxseed
1 tablespoon chia seeds and or hemp hearts
2 cups chocolate for melting
1 teaspoon coconut oil, optional
Flaky sea salt for topping
Instructions
Preheat oven to 400.
Mix oats with maple syrup and a pinch of salt. Spread on a baking tray and toast until golden, about 10 minutes. Keep an eye on them so they don’t burn.
In a large bowl, mix peanut butter, honey, salt, nuts, rice crisps, flaxseed, chia seeds, and hemp hearts if using. Pumpkin seeds work well here too.
Add the warm oats and stir until fully combined. If the mixture feels loose, add a little more honey.
Press the mixture into a parchment lined 9x13 pan, creating a 1 to 3 inch layer.
Melt the chocolate using a double boiler. Add coconut oil if using to thin slightly and add richness.
Pour the melted chocolate evenly over the granola. Sprinkle with flaky sea salt.
Freeze for at least 25 minutes to set. Slice and store in the fridge.
