Food Adventures: Chewy Granola Bars

Schools make attempts to balance their lunch offerings. However, budgets and other parameters often drive what is being served. So, cafeterias can only do so much. Unfortunately, many try to draw in students by offering not-so-healthy choices. Foods like cookies and ice cream doom the students from the start. How could a child walk away from a delicious dessert when it’s so tempting?

The best scenario is to avoid the temptation altogether with “brown bag” lunches. Actually, insulated lunchboxes work best because they preserve the food better, hold ice packs well, and save money in the long run. Even so, it’s possible. Healthy lunches are feasible. Everyone can find 15 minutes to make appropriate food intake decisions. Filling the containers with healthy sandwiches, or tuna, chicken, or pasta salads are satisfying fare that can be prepared the night before school. The same can be said about snacks. Fresh fruit, cheese, crackers, and/or vegetables can be cut up and packed in sealed containers at one time for the whole week. When it’s time to get ready for the day, the sandwich or salad, along with the pre”home”packed nibbles can be tossed in the sack along with other items like yogurt. Satisfaction will follow at lunchtime.

Granola or granola bars are a healthy option to include as well. And, they are super easy to make. Instead of spending money on the individually wrapped variety packs that taste like chewy saw dust, ingredients commonly found in most cupboards can be tossed in a bowl, pressed in a pan, and baked to granola bar goodness.

This chewy, delicious, and revitalizing snack is simple and uncomplicated to make with or without a pint-sized child sous chef. A wonderful alternative to junk food snacks; it’s an inviting alternative to packaged foods filled with artificial ingredients. And, they are versatile. The flavors are limited only your own preference. Adding and subtracting according to taste is encouraged.

8 Tbsp. unsalted butter
2 cups old-fashioned oats
¾ cup flax meal
½ cup sweetened coconut, flaked
1/3 cup dark brown sugar
4 Tbsp. honey
1 tsp. vanilla extract
1 cup dried fruit*, diced
1 egg white, lightly beaten

Heat oven to 350°F. Line an 8×8-inch baking pan with parchment paper/foil, extending it over sides. In a large bowl, toss toasted oats, flax meal, coconut, fruit, and egg white; set aside. In a saucepan over medium heat, melt butter, honey, brown sugar, and vanilla extract, bring to a boil. Remove from heat and carefully add to the oatmeal mixture. Mix with a spatula until fully combined.

Transfer mixture to the prepared pan, and press mixture firmly and as even as you can. Bake 25-30 minutes, or until golden brown. Cool completely on a wire rack.

Using the extended pan lining, lift the cooked bar mixture from pan onto cutting surface. Cut into 10 bars. Store in an airtight container for about a week, if they last that long.

*I used a tropical fruit mix of papaya, mango and pineapple by Sunkist.