Make These: Healthier Homemade Chocolate Granola Bars!

I've been loving on these granola bars for months now!  They are just so tasty and so much better than anything you buy in the store.  And to make it better: They are much less expensive and go further than store bought granola bars and have no high fructose corn syrup.

This recipe is an adaptation from Joyful Abode (another great blog you should check out).

Homemade Chocolate Granola Bars
Ingredients:

• 2 cups oats
• 1 cup wheat bran
• 1 cup sunflower seeds (salted)
• 1 cup crushed peanuts
• 2/3 cup brown sugar
• 4 Tbsp. butter (unsalted)
• 1/2 cup honey
• 2 tsp. vanilla extract
• 1 cup dried cranberries (could substitute other dried fruit)
• 2 Tbsp. cocoa

Preheat oven to 400 degrees.

On a baking sheet mix and spread out the oats, wheat bran, sunflower seeds and crushed peanuts.  Bake for 10 minutes, or until brown.  Be sure to stir every couple minutes to avoid burning. Once browned, take them out and let cool several minutes. Transfer to large bowl.



While baking the dry ingredients, mix brown sugar, butter, honey and vanilla extract in small pan.  Cook on medium heat and bring to a simmer.  You will also need to stir this often in order to prevent burning of the sugars.  Cook until mixed well and the sugars are no longer granulated. the last few minutes add the cocoa and stir well.  Turn heat off and let cool. This will be your “glue” mixture that holds the granola bars together.




In a large bowl mix the dry ingredients (add the cranberries at this point) with the “glue” mixture.  Mix extremely well and make sure that everything gets mixed in well and covered with the “glue”.



Once mixed, transfer to a baking sheet (I use a 9 x 13) that is covered with wax paper (spray wax paper with non-stick cooking spray). Spread mixture across pan with spoon or spatula.  At this point I cover the bars with another piece of wax paper and press down hard in order to spread and compact the granola (put a little muscle into it). 




Wait several hours for it to cool and then cut (use a pushing down motion, instead of sawing).




Each batch makes about 14 full-sized, delicious bars. Store in sealed container or individual wrapped.

I’m thinking that one of these times I’d love to make a batch with toasted coconut in it…or maybe dried bananas and peanut butter. The options are endless!

What are your favorite granola bar flavors? Any mix-ins that you’d enjoy?

Some like it HOT!

I bet when you think of hot, the last thing that pops into your mind is chickpeas.  For me, chickpeas (garbanzo beans) on their own are just kind of bland and I’m really not big on the texture, but pop those babies in the oven with some spice or turn them into hummus and OMG, I’m all over them. 

These roasted morsels are chock full of flavor, good for you and ridiculously easy to make.  And like always, they are relatively cheap to make too (I know we all can stand to save as much as we can in these tough financial times).

Roasted Spicy Chickpeas
Ingredients:

• 2 cans of chickpeas (15 oz.)
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/4 to 1/2 teaspoon cayenne powder
• 1/2 teaspoon chili powder
• Salt to taste

*Spices can be varied for taste/preferences (I like my stuff with a good spicy kick to it).


Preheat oven to 400 degrees.

Rinse and drain the chickpeas.  I use a towel to pat away any additional moisture. 

Toss chickpeas in bowl and coat with olive oil.  Add spices and stir until fully covered and distributed.

Transfer chickpeas to baking sheet (cover sheet with foil if you would like a quick clean). 



Bake for 45-60 minutes until at desired texture (I bake mine longer in order to have a more crunchy texture). Stir or shake them every 20 minutes or so to get even browning/prevent overcooking.

Enjoy! These are great on their own, but I love throwing them on a salad too for a little extra flavor and a protein punch!



These are seriously one of my favorite snacks.  They’re super portable and easy to make.

Some other benefits to chickpeas (garbanzo beans):

• Great source of vegetarian protein
• Contains lots of minerals, such as calcium, manganese, phosphorus, magnesium, iron and zinc.
• Low on glycemic index, which is important for keeping blood sugar levels stable
• Lots of fiber, so you feel full longer and great for colon and digestive health.

Do you have a favorite healthy spicy snack? Share your recipe!

Happy Hummus: Healthy Snack Favorite!

I’m a sucker for snack foods.  No matter how large of a lunch/dinner I have you can bet that within an hour or two I’ll be craving a snack.  I’m always on the lookout for new healthy foods to munch on so I don’t succumb to potato chips, cookies and other not-so-healthy foods.  For a long time we’ve been stocking up on hummus from the grocery store and spending way more than we should.  Finally, I decided to do a little research and partake making my own and boy, I’m sure glad I did! 
Hummus is super easy to make, affordable and chock full of fiber which keeps you full longer and great for keeping blood sugar levels from rising too fast (fabulous for diabetic, insulin resistant or hypoglycemic individuals).

Sun-Dried Tomato & Spinach Hummus:
Ingredients:

• 1/4  cup  water
• 3 tablespoons  chopped oil-packed or vacuum packed sun-dried tomatoes
• 2 tablespoons EVOO (extra virgin olive oil)
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1 heaping tablespoon minced garlic
• 1  (15-ounce) can chickpeas (garbanzo beans), drained
• 1 large handful of fresh spinach leaves
• 1 tablespoon fresh parsley (optional)

Mix all ingredients into food processor and puree until smooth.  If it doesn’t seem to mix well add a bit more water/oil and it should start to mix a bit better.  I like to dice the veggies beforehand to ease the work on the food processor.  This is excellent served with pita chips, tortilla chips and veggies (carrots, celery, peppers).

Nom, Nom, Nom! Yummy Goodness!

Have you ever made your own hummus?  What’s your favorite healthy snack?