A bit of a hump week, so I’m glad it’s nearing an end. I made these granola bars a few days ago, after spotting them on Smitten Kitchen. They were not perfect but addicting nonetheless.
Smitten Kitchen recipe here. I impressed myself with how faithfully I stuck to the recipe. I had to use steel cut oats since I didn’t have regular rolled ones, and I also used regular flour instead of oat flour. The peanut butter really came through; I was surprised that 1/3 cup yielded such dominant flavor. Since I prefer peanut butter in granola bars to play more of a background role, I will probably cut this amount to 1/4 cup next time. I only added a cup of nuts to this batch but it would definitely benefit from a cup of dried fruit (apricots, I like), and maybe some puffed rice to lighten it all up. I am a huge fan of density but I think these were a bit much — replacing rolled oats with steel cut oats probably added some unnecessary heft, too, so I cannot fault the recipe. I would not call these the best granola bars I’ve ever eaten, but with some tweaking, their future is bright.
Quick update on Lent: the past couple days were difficult. My body is also out of wack, which doesn’t help. There are hours when my appetite surges out of nowhere, and I’ve experienced moments of extreme lethargy at the office that doesn’t seem normal to me. Both worry me. Glad the weekend is on the morrow: foodie-law student-compadre L is coming into town, dumpling-making on Saturday with LL, and Sunday to unwind.
Same go-to recipe, slightly varied ingredients — sliced almonds, dried cherries, sweetened shredded coconut, ginger-honey jelly, agave nectar, apple sauce. Still more satisfaction than any box of cereal will fetch me. The question is, what are you waiting for?
Woke up this morning like many on the eastern seaboard to the blanket of whiteness draped across everywhere. Trudged out for a poppy sour cream muffin from 1369 and ingredients to make a massive batch of granola for the co-workers, oats, brown sugar, applesauce, butter, shredded coconut, honey-roasted peanuts, and craisins. A good tip — toast the craisins with the oats instead of adding them at the end b/c they take on this sticky, chewy texture that room-temp craisins do not have, adding nice textural contrast to complement all of that crunchiness.
Shredded coconut is a treasure trove of deliciousness in granola, methinks, so much so it may be a permanent addition to the Top Granola recipe by David Lebovitz that I cop.
I attempted to make granola a number of times last year but never met with success. I would typically just forget about tending to it until the telltale scent of overcaramelization sent me scurrying to the oven, inevitably minutes too late. Since granola needs a stir every 10 or 15 minutes to ensure an even toast, there’s not much room for absentmindedness. Dismayed, disheartened, discouraged, I had all but given up on that elusive batch of homemade granola until a recent post by David Lebovitz inspired me to give it one more go. I am thankful I did.