Chocolate Chip Granola Bars

In an effort to keep it real here in Pithy's Kitchen, I need to tell you that I've not been very inspired lately.

At all.

We've eaten things from the freezer. Lately, a lot.

And sometimes I'll try to make leftovers seem really fun.  I'll pull everything out of the refrigerator and say something like: "You get to choose your own dinner tonight!"

My kids think it's fun.  My husband sees right through my scheme.  Fortunately, he is sweet.

I've been preoccupied.  With, um...things like...kindergarten.  Yes, that must be the reason that I can't think of anything fun to cook.

But!  Pinterest prevails.  Yet again.

These granola bars?  Top-notch.  Really.

It's taking me forever to write this post because I keep getting up to cut myself another one.

I'm just going to finish this post now so I can go finish the pan.

Bye.

Chocolate Chip Granola Bars
Adapted from Once Upon a Chef

6 T butter
1/3 cup honey
1/3 cup dark brown sugar
1/4 tsp salt
2 tsp vanilla extract
2 cups quick-cook oats (not old-fashioned or instant oats; use the 1-minute quick cook kind)
2 cups Rice Krispies
1/4 cup wheat germ
1/2 cup mini chocolate chips

Melt the butter, honey, dark brown sugar and salt together in a small saucepan.  Bring to a low simmer and cook for about a minute.  Remove from heat and add vanilla.

In a large bowl, combine the oats, rice krispy cereal and wheat germ.  Pour the syrup over the mixture and stir to combine.

Press into a 9x13 dish lined with parchment paper.  Sprinkle the chocolate chips evenly on top and press lightly so they will stick to the top of the granola bar.  Chill in the refrigerator for about an hour or cool on the counter for a couple of hours before slicing.

White Chocolate Snack Mix

I have a few things to tell you about this really delicious and insanely easy snack mix.

My sweet big girl made me a present in Sunday school.

It was this snack mix.  She made it with her class.

She was so proud.

I ate it for breakfast on Monday morning.

I didn't share it with my husband.

Don't judge.

My big girl loves giving me presents.

What kid doesn't?

After I ate the baggie of snack mix she brought me, I went out and bought Chex.

It was the only ingredient I didn't already have in my pantry.

In other news, did you know that almond bark contains no actual almonds?  Who else thinks this is dumb?

Because I'm compulsive, you see, I needed to make more of this snack mix.

My big girl helped.

She loves to help.

Love that girl.

Love this snack mix.

White Chocolate Snack Mix

3 cups pretzels
6 cups Cheerios (I used multi-grain but plain would be good too)
5 cups Chex (I used corn Chex, but any flavor/combo would be good)
12 oz. bag plain M&M's
16 oz. package almond bark

Melt the almond bark in 30-second increments in a large bowl in the microwave. Stir until smooth.  Add remaining ingredients.  Stir until coated.  Spread on wax paper to dry.  Store in a Ziploc baggie.

Peanut Butter Granola

I like peanut butter cookies.

I like granola.

Fortunately, they like each other.

They got married.

Let me introduce you to their offspring.

Peanut Butter Granola.

Yes, yes.

Try not to eat it all with a spoon before you even bake the stuff.

As with most things, I'm not sure it actually need to be baked.

I prefer things in raw form anyway.

Cookie dough, cake batter, granola, etc.  You'll be glad to know that I draw the line at chicken.

And here's the deal.  You can make this as chewy or as crunchy as you want.

I baked it for an hour and got a wonderful chewy, yummy texture.  The longer you bake it, the crispier you'll get it.

Whatever.  Just make this stuff.

Yummy with fruit and honey Greek yogurt.

Then again, what isn't?

Peanut Butter Granola

4 T butter
1/2 cup brown sugar
1/3 cup honey
1 cup peanut butter
2 tsp vanilla extract
1/2 tsp salt
4 cups old-fashioned oats
7 oz. bag sweetened flaked coconut

In a saucepan, combine the butter, brown sugar, honey, peanut butter, vanilla and salt.  Stir until just melted - do not allow it to boil.  Combine with the oats and the coconut.  Spread in a 9x13 baking dish and bake on 200 degrees for an hour, tossing every 15 minutes.  Bake longer if you like crispier granola.

Strawberry Oat Bars

Hi there.

I'm here, because Baby Bear's not.

He's apparently thrilled with his current (cramped) quarters and not interested in coming out to play.

Yet.

So I baked these bars for entertainment.

It was my way of saying thank you to my mom for keeping me sane this week while we wait on the babe.

I love these preserves.  They totally look like I made them. Except that my name's not Bonne Maman. 

I'm not sure she's forgiven me yet.  For the bars, that is.

They're like a dessert.  Or a snack.  Or breakfast.  Duh, because they contain oats!  Anything containing oats qualifies as a legit breakfast.

Of course, you have to take that breakfast comment with a grain of salt.  Because I've already confessed my low-class habit of eating cake for breakfast.

Whatever you want to call them, they're killer.

It's Pioneer Woman's recipe.  I made a couple of slight changes to it.  I baked it in a smaller pan so they're thicker and chewier (they're less crispy this way) and I soften the butter so that it's easier to mix.

These bars are SO GOOD.  They're like a strawberry granola bar.  Except they're homemade.  And just really yummy.  And they contain real butter.  And real, old-fashioned oats.  Because old-fashioned ones make for great texture.

Speaking of, I need to stock up on butter.  Because I get nervous if I have less than two pounds of butter in my freezer.  And one in the fridge.

That's just how I roll.

Strawberry Oat Bars
Slightly Adapted from Pioneer Woman

1 1/2 sticks butter, softened or melted
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 cup packed brown sugar
1/2 tsp salt
1 tsp baking powder
1 tsp vanilla extract
13 oz. jar strawberry preserves

In a mixer fitted with the paddle attachment, combine all ingredients except the strawberry preserves.  Combine until crumbly.

Pat half of the mixture into a 7x11 inch baking dish that has been sprayed with nonstick cooking spray (you could also line the bottom with parchment paper for easy removal).  Spread the preserves on top (an off-set spatula works great for this).

Using your hands, crumble the remaining oat mixture and sprinkle it on top.  Use your hands to press it lightly into the preserves.

Bake in a 350 degree oven for about 30 minutes.  You want these to be set but not brown or crispy yet.

Cool to room temperature and cut into bars to serve.

Cinnamon-Sugar Roasted Almonds

Know what?

I'm due in a month.

Know what else?

I can't wait to hold my baby boy.  And nurse him.  I love nursing, which is probably why I'm one of the crazies that doesn't wean my babies the day they turn one.

Is that TMI?

I'm pregnant, and that's my excuse for the things I put into my mouth and the words that come out.

And the things that I say when I'm pregnant do not compare to the things I say while I'm in labor.

TMI again?

So I made these almonds the other day.  I had planned to take a nap while my babies napped, but I made these almonds instead.

Coat the almonds in egg white and vanilla so the sugar has something to stick to.

I have no idea why.

Because I crave PROTEIN!


And almonds are packed with protein.  So, even encased in a sugar-shell, they're good for you.

My OB would be so proud.

I'm also going to need to build a campfire soon and roast s'mores.  Just sayin'.

Cinnamon-Sugar Roasted Almonds


1 lb. raw almonds, skin on
1 egg white
1 tsp vanilla extract
1 cup sugar
2 tsp cinnamon
1/4 tsp salt

Whisk together the egg white and vanilla until frothy.  Toss with the almonds until almonds are coated.

Mix together the sugar, cinnamon and salt.  Toss with the almonds until sugar mixture coats almonds.

Spread on a parchment-paper-lined 10x15 baking sheet.  Bake in a 250 degree oven for about 1 1/2 hours, stirring every 15 minutes or so.  Cool completely before storing in airtight container.

Trix Treats

It's Monday and it's raining.

And I saw this recipe on the internet.  On about eight different sites.  It was beckoning me.

I just love the way the colorful balls look, draped in marshmallow!  How cute!  Right?

So I made it for the kids.  Sacrifices like this one are just part of being a mother.  And because I have a problem with sugar cereal.

Go forth and make these treats.  Even if there are no children in sight.


Trix Treats

4 T butter
1 lb. bag marshmallows
9 cups Trix cereal

Melt the butter in a large pot.  Stir in the marshmallows over medium-low heat and stir until the marshmallows are melted and smooth.  Remove from the heat and stir in the cereal.  Press into a greased 9x13 dish.  When cool, cut into squares.

Chocolate-Hazelnut Granola Bars

After my first was born, I worked hard to recapture my former self after nine months (technically it's 10 months...don't even get me started) of pregnancy.  Problem was, all I craved was Nutella.

The more I told myself I shouldn't have it, the more I wanted it.

Why does that always happen?

I'm sure I'll crave spinach after Baby Bear is born.

I'm thinking positively.  Until then, I'll just keep eating Nutella with a spoon.

Chocolate-Hazelnut Granola Bars
Adapted from Mother Thyme


3 cups old-fashioned oats
1 1/2 cup Rice Krispies cereal
1 cup sweetened shredded coconut
1/2 cup wheat germ
1/3 cup packed brown sugar
6 T butter, melted and cooled
1/3 cup honey
3/4 cup chocolate-hazelnut spread (like Nutella or Kroger brand)
1 tsp almond extract
1/2 tsp vanilla extract
1/2 tsp salt
1 cup semi-sweet chocolate chips (optional)
1/2 cup toasted chopped hazelnuts (optional)

In a bowl, stir together the oats, Rice Krispies, coconut, brown sugar and wheat germ.  In a small sauce pan, melt the butter.  Remove from the heat and stir in the honey, Nutella, extracts and salt.  Pour over the oat mixture and stir to coat.  Add the chocolate chips and hazelnuts and combine.  Spread in a 9x13 baking dish sprayed with nonstick cooking spray.  Press the granola bars down so that they will be dense like granola bars should be.  Bake in a 350 degree oven for 25-30 minutes, until set and lightly golden.  Cool and cut into bars.

Peanut Butter & Jelly Oat Bars

I'm not really sure if these quality as dessert.  How did I determine that?

Well...they have wheat germ in them.

So that qualifies them as healthy.

AND!  This blackberry jam looks homemade.

Therefore, these bars are either breakfast or a snack.

Think of them like a cereal bar!  Yeah, that's it.

I totally made these for the kids.  It's one of the sacrifices that I made as a mother.

I would show you a picture of one of these cut so you could see the wonderful layers of peanut butter and oats and the blackberry jam, but these bars went from this

to this

very quickly.

We ate them for breakfast, snack and dessert.

We don't discriminate in this house.

Peanut Butter & Jelly Oat Bars
Inspired by Pioneer Woman and Barefoot Contessa

1 stick butter, softened
3/4 cup peanut butter
1 cup packed brown sugar
1 tsp vanilla
1 egg
1 cup flour
1 3/4 cup old-fashioned oats
1/2 cup wheat germ
1 tsp baking powder
3/4 tsp salt
12-13 oz. jar blackberry or strawberry jam (or any flavor jam)

Stir together the butter, peanut butter, vanilla and egg.  Add the remaining ingredients, except for the jam, and combine.  The mixture will be crumbly.  Press 2/3 of the mixture in the bottom of a greased 7x11 inch baking dish.  Evenly spread the jam on top.  Cover with the remaining 1/3 oat mixture.  Bake in a 325 degree oven 30-35 minutes.  Cool and cut into squares.