April 10, 2013

'Guilty' pleasure nearly guilt-free

By SHARON K. GHAG McClatchy Newspapers

Making granola bars is easier than making cookies. There's no butter and sugar to cream, so there's no need for a mixer or bringing butter and eggs to room temperature.

granola
click image to enlarge

Apricot, pistachio and almond flapjacks (with pecans substituted for the almonds).

McClatchy Newspapers

granola
click image to enlarge

Finished granola rounds

McClatchy Newspapers

Homemade granola bars have no additives, no preservatives, no artificial flavors or colors and no unpronounceable ingredients -- just whole grain oats, nuts, seeds and dried fruit.

They're a guilty pleasure without a lot of guilt because you control the sugar. They're also easy to grab when you're on the go because they hold their shape.

Steel-cut oatmeal in the cinnamon and berry granola bars creates a sturdy bar that crumbles in the mouth into smaller pieces that deliver a satisfying chew. The sugar takes a back seat to the toasted flavor of the oatmeal.

The apricot, pistachio and almond flapjacks are also light on the sugar and hard in texture. The bars are dry-tasting with bits of hard apricots that provide a nice tart finish to the mellow flavor of old-fashioned oatmeal.

The granola bars from "America's Test Kitchen" are made with old-fashioned oatmeal, some of which is ground into a flour. These bars are sweet -- almost dessert-like -- and melt in your mouth. Replace olive oil with butter for a distinctive taste that's hard to beat.

The granola rounds are the sweetest of the bunch. Quick-cook oatmeal gives them a soft and chewy texture, and the added egg ensures they hold their shape and don't crumble.

All three recipes can be customized to suit your taste: Use different types of oats, vary the amount of nuts and seeds and dried fruit, add cinnamon. Change up the sugar and the shortening; corn syrup will produce a sturdier bar and butter adds an unmistakable flavor. You can even try a combination of corn syrup and marshmallows. Use dried dates for added sweetness.

Don't skimp on the nuts and seeds, though. They give the granola bars an added layer of flavor.

For all but the granola rounds, heat all the wet ingredients before mixing into the dry ingredients to give the bars a running start in coming together.

Two of the recipes don't require coconut. Do yourself a favor and add it. Shredded coconut gives granola an unmistakable texture and taste.

 

CINNAMON AND BERRY GRANOLA BARS

Makes: 12 bars

7 tablespoons butter, plus extra for greasing

7 cups steel-cut oatmeal

¾ cup sunflower seeds

1/3 cup sesame seeds

½ cup chopped walnuts

3 tablespoons honey

¾ cup light brown sugar

1 teaspoon ground cinnamon

¾ cup dried cranberries, cherries or blueberries, or a mixture

Preheat the oven to 325 degrees. Butter and line the base of a 7-by-10-inch pan.

Mix the oats, seeds and nuts in a roasting tin and toast them in the oven for 5 to 10 minutes.

Meanwhile, put the butter, honey and sugar in a saucepan and stir until the butter has melted. Add the oat mixture, cinnamon and dried fruit and mix until the oats are well coated.

Tip the mixture into the tin, press down lightly and bake in the oven for 30 minutes. Leave to cool in the tin, then carefully remove and cut into 12 bars.

Note: You can use any dried berries you wish. Vanilla extract can be substituted for the cinnamon.

From "Clodagh's Kitchen Diaries: Delicious Recipes Throughout the Year," by Clodagh McKenna (Kyle Books, $27.95)

 

GRANOLA ROUNDS

Servings: 12

1½ cups quick-cooking rolled oats

½ cup each almond flour, ground flaxseed, walnuts

¼ cup sunflower seeds

½ cup each dried blueberries and dried cranberries

1/3 cup unsweetened dried coconut

½ teaspoon each ground cinnamon and salt

¼ teaspoon ground allspice

(Continued on page 2)

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