ROAD TRIP GRANOLA BARS
We’re road-tripping this week so I thought you might like me to share my favourite travelling snack. In the past, I used to pack far too much food. Sandwiches, veggies and dips, cookies, juice and water, little tubs of yogurt…and by the end of the trip we would still have things left over.
I’m gaining a little wisdom in my old-ish age and now I pack just enough to get us to the end of the road. Plenty of water of course, some fruit and crisp veggies and these little granola treats that are just the perfect combination of sweet, crunch and chewy texture.
I added some hemp protein, nuts and dried cranberries to the mix. The honey could be subbed for maple syrup if you like. For nut concerns sunflower and pumpkin seeds are a great choice. Dress them up by drizzling a little melted dark chocolate and sprinkling with a touch of sea salt before cutting.
I’m trying to cut back on single use plastic so wrapped them in parchment paper. They kept very well for the duration of our trip (6 days) but can be refrigerated for at least a month and should you have any leftover, they freeze very well (I would suggest double wrapping) for several months.
I’ll leave you for now. August is looking quite busy. A couple of camping adventures coming up and visitors from away will arrive soon. But before you go, check out a few more easy to make sweet treats…
…peace and love…
Road Trip Granola Bars
- 8x8 pan
- parchment paper
- Small saucepan
- Mixing bowl
- 2 Cups rolled oats
- 1/2 Cup peanut butter
- 1/2 Cup honey
- 2 Tbsp protein powder
- 1/2 Tsp salt
- 1/4 Cup slivered almonds *see Galley Kat Notes below
- 1/4 Cup dried cranberries
- Line pan with parchment paper. It’s easier if you oil the pan first so the parchment sticks in place
- Add oats, nuts and fruit to mixing bowl
- Heat honey in saucepan until it comes to a boil
- Let it bubble for one minute then remove from heat
- Stir in peanut butter and salt and mix until completely combined.
- Pour honey mixture over oats and stir to combine. The mixture will be fairly stiff so work quickly.
- While still warm, press mixture firmly into pan.
- Refrigerate until completely cooled then cut into squares or rectangles
- Wrap each in additional parchment paper.
- Store at room temperature for five days, refrigerated for a month or can be frozen for several months