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Yummy Granola
(based on a recipe from Cooks Illustrated)

2 cups almonds, chopped
5 cups old-fashioned oats
1/3 cup maple syrup
1/3 cup brown sugar
1/2 cup vegetable oil
1/2 tsp salt
4 tsp vanilla

Preheat oven to 325 degrees. Line a rimmed baking sheet with parchment paper. In a large bowl, combine the brown sugar, maple syrup, oil, salt and vanilla, and stir to combine. Add the oats and nuts and stir until everything is well coated. Pour the mixture onto the prepared pan and press it down firmly – use a stiff metal spatula or the bottom of another baking sheet. Bake 40-45 min, rotating pan halfway through, until golden brown. Let cool completely (about 1 hr), then break the granola into chunks and store in an airtight container.

Note – it is important that the granola is tightly pressed into the pan; otherwise, it will not hold together and the chunks will fall apart.

This is a recipe for an “energy bar” – somewhat similar to Luna bars – which can be made to suit your tastes and preferences. It is loosely based on a recipe from Bicycling Magazine (many years ago).

Alyssa’s Energy Bars
2 cups oats (old fashioned)
¼ cup sesame seeds
2 cups of mixed dried fruits, chopped if necessary:
Raisins, cranberries, dried apricots, dried cherries, apples, etc
½ cup soy protein powder
½ cup sunflower kernels
1 cup agave nectar or corn syrup or honey
½ cup sugar
½ cup almond butter or soynut butter
1 tsp vanilla
1 tsp cinnamon

Spread oats and sesame seeds on a baking sheet. Toast in a 350deg oven for 10-15 min until lightly browned.

Chop dried fruit, if needed, and combine with seeds, oats, and protein powder.

Combine agave nectar, sugar and almond butter in a saucepan. Bring to a boil over medium heat. Boil for approximately 3 minutes (less if using corn syrup). Add vanilla and cinnamon and remove from heat. Add to oats/fruit mixture and mix well.

Spray baking sheet with cooking spray (don’t forget!!!). Spread warm mixture into the pan using a sandwich baggie as a “glove” to keep it from sticking to your hands.

Allow to cool thoroughly. Cut into squares or bars and store in individual snack-baggies.

Many variations can be used: Switch out the dried fruits… add nuts (if allowed), switch seeds for different ones, use other grains or dry cereal. Agave nectar, corn syrup, honey, maple syrup all work – the thicker sweeteners need less boiling to thicken the syrup/goo. The soy protein powder could be dairy or rice depending on allergens. The almond/soynut butter could be something else – peanut (ack!) or sunflower or …