DIY: Super yummy granola bars

It amazes me just how many varieties of granola bars are on the grocery store shelf.  I haven't counted them but there's lots.  These days, it's boring if a granola bar is simply made with oats and honey, and maybe a few raisins.

That is why there's one made for every taste bud out there: sweet, sweet and salty, chocolate or yogurt covered or dipped, chewy, crunchy, made with "real fruit filling", peanut butter, with fibre added, calorie controlled... Ugh, the list goes on and on.

It's almost as confusing as the yogurt section of the grocery store.  You can sit there all day comparing the labels (like we're not busy enough), and getting nowhere with it... It's no wonder people are confused and don't know what to eat.  Anyways, that's for another blog post.

I have realized in the last couple of years that I really don't like store-bought granola bars.  In fact, I find them quite expensive and well, they don't taste good, at all!

I do, however, love the chewiness of oats combined with a warm spice like cinnamon, crunchy toasted nuts and seeds, and the sweetness of dried fruit and honey to tie it all together.  So I started making my own, and here's how I make them:

Pecan Granola Bars
Makes: 24 bars

Ingredients:

2 cups rolled oats
1 cup shredded unsweetened coconut
1 cup pecans, chopped (you can use other nuts you have on hand)
2 cups of chopped dried fruit (I used raisins and cranberries)
1 cup whole wheat flour or all-purpose flour
3/4 tsp cinnamon
1/2 tsp baking powder
1/4 tsp salt
1/4 lb (1 stick) butter unsalted, softened 
3/4 cup packed brown sugar
1/4 cup honey
1 large egg
1 tsp vanilla extract

Directions:

Preheat oven to 350 degrees.

Line a 13x9-inch baking dish with parchment paper.

In a medium bowl, stir together the oats, coconut, pecans, and dried fruit.  In a separate small bowl, stir together the flour, cinnamon, baking powder, and salt.

In a large bowl, combine the butter, brown sugar, and honey.  Using an electric mixer beat until light and fluffy, and then add the egg and vanilla extract, and beat until all is combined.  Gradually add the flour mixture.  Add oat mixture and stir with a wooden spoon to combine.

Press the mixture evenly into the baking dish.  Bake until the top is golden and the edges are lightly brown, about 25 minutes.

The bars will be very soft straight out of the oven but will firm up as they cool.  Cool completely on wire rack then cut into bars.

* They will keep up to 10 days stored at room temperature in air tight container.  Or freeze some for a rainy day.

Enjoy!

Photography by: Melissa LeBlanc

I ♥ PIZZA

Anyone who knows me well knows that one of my favorite things to eat is pizza.  I love it so much, I could eat it for breakfast, lunch, and dinner... everyday!  I never get tired of it, which is kinda funny, because when I was little, I wasn't that crazy about it, in fact, I didn't really care for it at all.  Except for home-made pizza, now that was a different story.  When I was little, my family had pizza night every Friday.  My mom bought frozen pizza dough from the local grocery store, and let it rise on the counter-top during the day.  When everyone met up at home at the end of the day, the dough was ready to be rolled, we would chop the veggies, unwrap the pepperoni, grate the cheese and prepare the other toppings.  Sometimes there was dough leftover so my dad would make fresh Parmesan bread sticks.  Hmmm, so good!  My parents have pizza night still to this day, and when I'm visiting them in Québec, I always look forward to it. 

Making pizza is super easy and it's a great way to get the family around the table, and enjoy a meal together.  If you don't have time to make your own dough, or still haven't mastered it yet (like me), no problem, there are plenty of other options that are just as delicious. With pizza, you really don't need a recipe, and that's part of the fun, so today, I'm just giving you some tips on how to make the perfect pizza at home.

1) Preheat your oven to 400 degrees.  A hot oven is the key to great crust and bubbly cheese.

2) For the dough, try using large whole wheat pita bread.  There's a store near my apartment that sells pizza-size pita bread, which works wonderfully.  If you can't find the large ones, use the small ones, which are great for individual pizzas.  You can also use naan bread or store-bought thin pizza crust.

3) Keep the toppings to a minimum, otherwise your pizza will get soggy in the oven if you load it with too much sauce and alot of veggies, and it won't cook evenly.  Keep it simple, a good rule of thumb is 3 - 4 toppings including the cheese.

4) Cook or grill your veggies first.  This will add flavour to your pizza and minimize moisture.  For example, try grilling thinly sliced zucchini or peppers or sautéing mushrooms with a splash of balsamic vinegar.

5) Easy on the cheese.  More doesn't necessarily mean better.  Spread it lightly and evenly.  To bring it to another level, use goat cheese or crumbled feta cheese.

6)  Top your freshly baked pizza with fresh herbs like basil or add a peppery flavour with a handful of fresh arugula.

7) Enjoy while it's hot and with a glass of wine! Yum

Photography by: Melissa LeBlanc