Full Gastronomic Tilt

I used to skip breakfast more mornings than not. An extra-strong cup of coffee would get me through to lunch, if in a jittery way. When I started listening to my body, I heard loud and clear that this was no longer acceptable.

Most days, breakfast is an english muffin, toasted and spread with Earth Balance and peanut butter. Sometimes I treat myself to a blueberry spelt or bran muffin from Greenlife. Much to my dismay, I cannot eat cereal or granola or anything in the morning with milk. Milk in the morning makes me nauseous. Really. No idea why.

So yesterday, I was motivated. I wanted out of my breakfast routine rut. Something different, something homemade. I had plenty of oats. Oatmeal? No, I needed something more texturally substantive…

The first time I made granola bars, I used Alton Brown’s recipe, and they were a gross, disgusting failure. Something over-toasted and lent a brown, gritty taste to the whole batch. Dutifully, I wrapped them individually and brought them to work with me in the morning, but they were far from satisfying. Instantly put off, for a long time I refused to believe that homemade granola was a) easy or b) worth my time. But when I saw Wit and Whistle’s recipe, a lightbulb went off in my head. No toasting? Mix + Bake? I can do that! Portable breakfast? Heck yes.

All you need is a bowl, your hands, and the odds/ends of your pantry. I discovered a few handfuls of pecans and walnuts, plus some coconut and currants.

I had a bar for breakfast this morning and felt fueled up until way past my normal lunchtime. This recipe makes enough for one-two people for a whole work week. Give it a try!

Pantry Raid Granola Bars
makes 9-12 bars
(inspiration due Wit and Whistle)

Ingredients

2 cups rolled oats
1/2 cup packed brown sugar
1/2 cup wheat germ
1 1/2 teaspoons ground cinnamon
1 cup whole wheat flour
3/4 teaspoon salt
1/3 cup chopped pecans
1/3 cup chopped walnuts
1/3 cup unsweetened coconut
1/3 cup dried currants
1/3 cup dried cranberries
1/2 cup honey
1 egg, beaten
1/2 cup vegetable oil
2 teaspoons vanilla extract

Directions

Preheat the oven to 350 degrees and grease a 9″ × 13″ baking pan.

To a very large bowl, add oats, brown sugar, wheat germ, cinnamon, flour, salt, nuts, berries and coconut. Mix well with your hands. Make a well in the middle, then add the honey, egg, oil and vanilla. Still using your hands, mix well.

Firmly press the mixture into the baking pan. Don’t spread the mixture all the way to one edge of the pan. This makes it easier to scoop out the finished bars. (Best. Tip. Ever!) Bake 25 minutes until the edges are lightly browned. Cool 10-15 minutes, then, while still warm, cut the bars into squares. Store the granola bars in an airtight container, and enjoy.