Ingredients with Measurements:
- 1 cup buckwheat groats
- 1 cup rolled oats
- 1/2 cup chopped nuts (almonds, pecans, or walnuts)
- 1/2 cup dried fruit (raisins, cranberries, or cherries)
- 1/4 cup honey
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 1/2 tsp cinnamon
- 1/4 tsp salt
Special equipment needed:
- 9x13 inch baking dish
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F. Line a 9x13 inch baking dish with parchment paper.
2. In a large mixing bowl, combine buckwheat groats, rolled oats, chopped nuts, and dried fruit.
3. In a small saucepan, heat honey, maple syrup, coconut oil, cinnamon, and salt over medium heat until the mixture is melted and well combined.
4. Pour the honey mixture over the dry ingredients and stir until everything is well coated.
5. Transfer the mixture to the prepared baking dish and press it down firmly with a spatula.
6. Bake for 25-30 minutes or until the edges are golden brown.
7. Remove from the oven and let it cool completely in the pan.
8. Once cooled, lift the granola bars out of the pan using the parchment paper and cut into desired sizes.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
12-16 bars
Nutritional information:
Calories: 200
Fat: 10g
Carbohydrates: 25g
Fiber: 3g
Protein: 4g
Substitutions for ingredients:
- Buckwheat groats: quinoa flakes, millet flakes, or rice flakes
- Rolled oats: quick oats or steel-cut oats
- Honey: agave nectar or brown rice syrup
- Maple syrup: honey or agave nectar
- Coconut oil: butter or vegetable oil
- Chopped nuts: pumpkin seeds or sunflower seeds
- Dried fruit: chopped dates or apricots
Variations:
- Chocolate chip granola bars: add 1/2 cup chocolate chips to the mixture before baking.
- Peanut butter granola bars: replace the coconut oil with peanut butter.
- Apple cinnamon granola bars: add 1/2 cup chopped dried apples and 1 tsp ground cinnamon to the mixture before baking.
Tips and tricks:
- Press the mixture down firmly in the baking dish to ensure the bars hold together.
- Let the bars cool completely before cutting to prevent them from falling apart.
- Store the bars in an airtight container at room temperature for up to a week.
Storage instructions:
Store the bars in an airtight container at room temperature for up to a week.
Reheating instructions:
These bars are best served at room temperature.
Presentation ideas:
Serve the bars on a platter with fresh fruit and yogurt.
Garnishes:
Sprinkle chopped nuts or coconut flakes on top of the bars.
Pairings:
Serve the bars with a glass of almond milk or a cup of coffee.
Suggested side dishes:
Fresh fruit or a side salad.
Troubleshooting advice:
- If the bars are too crumbly, add more honey or coconut oil to the mixture before baking.
- If the bars are too hard, reduce the baking time or add more honey or maple syrup to the mixture.
Food safety advice:
Make sure to store the bars in an airtight container to prevent them from spoiling.
Food history:
Granola bars were first invented in the late 1800s by Dr. James Caleb Jackson, who created a breakfast cereal made from baked graham flour and called it "granula." The modern granola bar was popularized in the 1970s as a healthy snack option.
Flavor profiles:
These granola bars are sweet and nutty with a hint of cinnamon.
Serving suggestions:
Enjoy these granola bars as a snack or as a quick breakfast on-the-go.
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