Travel Snack #2: Granola bars seem to be the ultimate on-the-go snack. They are super portable and already packaged into individual servings. The commercial brands, however, are usually packed full of sugar and chemicals. So for this trip, I decided to make my own using all real foods. I know I’ll feel a lot better if I eat these on the plane instead of sugary, packaged bars!
The original recipe used quite a bit of butter. While I’m usually all for using the ‘real deal,’ I wanted to sub it out of these bars… they could end up being the bulk of our breakfast on the plane! I also added some nut butter for a little extra protein and staying power.
Any nut butter or fruit preserves will work. I chose to use cashew butter and blueberry butter.
PB&J Granola Bars
Makes 9 bars
Adapted from Food & Wine’s Raspberry Granola Bars
1 c chopped pecans
1 c whole wheat flour
1/2 c all-purpose flour
1 1/4 c oats
1/2 c turbinado sugar
1 tsp salt
1/2 tsp baking soda
1/3 c maple syrup
1/3 c olive oil
1 c nut butter
1 c fruit preserves
Preheat oven to 350*F and grease a 9″ x 9″ baking pan.
In a large mixing bowl, stir the pecans, flours, oats, sugar, salt and baking soda together. Add the syrup and olive oil and mix until all the dry ingredients are coated.
Press 2/3 of the oats mixture into the prepared baking pan. Spread a layer of nut butter over the top, followed by a layer of fruit preserves. Top with the rest of the oats mixture, and pat down gently so that the top layer sticks together.
Bake at 350*F for 45 minutes. Allow to cool completely before cutting into bars.