|Nutritional Guidelines (per serving)|
You may think that commercial granola bars make a great, quick snack. But, have you ever looked closely at the nutrition label of some popular brands? Often they are loaded with sugars, chocolate and not much in the way of fiber and other nutrients.
Making your bars and skipping the processed stuff is a far better option. This recipe for homemade low-calorie granola bars is a terrific alternative. The ingredients are wholesome, healthy, and better yet, will leave you feeling full. Plus, making your own granola bars lets you be in control of what goes into them. If you don't care for raisins, try adding diced dried apricots or cherries. If you have walnuts laying around but not almonds, go ahead and switch them out. Or if you like cinnamon, try adding a teaspoon to the recipe. The possibilities are endless.
How to Store and Enjoy
Make up a batch and store them in an airtight container with a piece of wax paper between layers, for up to a week. Or you could make a double batch and eat one batch this week and freeze the rest to take out for next week. Grab one as you are running out the door for a satisfying snack.
To begin, preheat your oven to 325 F.
Next, place 1/2 cup of the rolled oats in a blender or food processor. Process for five to ten seconds until the oats are ground into a coarse powder. Set aside.
Coarsely chop the raisins just so that they are in slightly smaller pieces. Set aside.
Mix all of the dry ingredients together in a large bowl. Combine the rolled oats, the processed oats, the almonds, raisins, wheat germ, salt and brown sugar. Then in a separate dish, whisk the egg and egg whites with a fork and add the maple syrup and vanilla. Pour the egg mixture over the oat mixture and combine well with a spoon.
Coat an 8x11 inch baking dish with non-stick cooking spray. Use the back of a large spoon or your fingers to press the oat mixture firmly and evenly into the pan.
Bake for 25 to 30 minutes or until the edges of the granola patty become lightly browned. Allow to cool for five minutes in the pan and then turn out onto a wire rack to cool completely. Once cool, cut the patty into twelve equal bars.