We have snow literally coming out of our ears, here in New England!
Sent home early. No critical homework due.
There’s but one thing for a girl to do in such a situation.
First I made a steaming hot cup of licorice tea…
…and then I had myself a date with Mr. Quaker.
These are my stand by, true blue, you’ve never let me down, fool-proof recipe for granola bars. What I love most about these chunky little bars, is that the combination of flavors is limitless. Honey? Molasses? Agave? Chocolate chips? Peanut butter chips? Raisins?
Absolutely limitless!
Today’s combination of flavors included pecans, dark chocolate chips, flax…
…and a deep, intoxicatingly rich swirl of blackstrap molasses.
Honey would have given these bars more of a golden hue vs. the deep chocolate color. But I absolutely love the flavor that molasses imparts.
And, really now, who doesn’t like the color of chocolate?
You want to know something? When Mr. Quaker is around, a little bit of extra snow around the place doesn’t look so bad after all.
Granola Bars with chocolate chips and pecans
These bars can be made with any mixture of your favorite ingredients—peanut butter chips, dates and coconut come to mind! Enjoy them for breakfast, as a snack or even as a dessert with a cup of tea. They also keep very well, and can be packed as a fun addition with your lunch-to-go.
ENJOY! 😀
- 1 T. olive oil + pam for spraying pan
- 1-1/4 c. old fashioned rolled oats
- 1/4 c. dark or semisweet chocolate chips
- 1/4 c. ground flaxseeds
- 1/4 c. chopped pecans
- 1/4 c. blackstrap molasses
- 1/4 c. natural, chunky, salted peanut butter
- 1/2 tsp. vanilla extract
- Preheat oven to 325 degrees. Spray an 8-by-8-inch baking dish with cooking spray. Line bottom and two sides with parchment paper, leaving a 2-inch overhang on each side. Spray again with cooking spray. In a bowl, combine oats, chocolate chips, flaxseeds, and pecans; set aside.
- In a small/medium saucepan, combine molasses, peanut butter, oil, and vanilla. Cook over medium until melted. Add dry ingredients to pan, turn off heat and stir to combine. Transfer mixture to prepared pan; smooth top. Bake until golden and edges pull away from sides of pan, 20 to 25 minutes. Cool completely in pan. Using paper overhang, lift bars out of pan. On a cutting board, gently cut into 8 pieces using a serrated knife. Store in an airtight container, separating pieces with wax or parchment paper, for one week. ENJOY!
Question: What is your favorite activity on a snow day?
Running To Slow Things Down 