This easy granola bar recipe lends itself well to many flavour combinations and variations. Feel free to add any variety of nuts, seeds, and chocolate chips, along with any spices, that you like.
For example, instead of almonds and cranberries, try:
Pecan-Cranberry – add 1/3 cup chopped pecans and 1/3 cup dried cranberries to the dry ingredients, along with 1/2 tsp cinnamon and 1/4 tsp nutmeg.
Chocolate-Cranberry – add 1/3 cup dried cranberries to the dry ingredients; once they are coated with the sugar mixture, allow to cool slightly and add 1/3 cup miniature chocolate chips.
Chocolate-Almond – add 1/3 cup dried cranberries to the dry ingredients; once they are coated with the sugar mixture, allow to cool slightly and add 1/3 cup miniature chocolate chips.
NOTE: We tested the following recipe with both creamed honey and liquid honey. The bars from the liquid honey did not stick together as nicely as the bars with creamed honey.
Cranberry Almond Granola Bars
Line with parchment, or grease a 9x13 pan.
In a large bowl, combine oats, rice crispies, shredded coconut, sliced almonds, and dried cranberries.
In a small saucepan, melt the butter over medium low heat. Add the honey, brown sugar, vanilla, and salt. Stir to combine and let it come to a boil. Once the whole pot is boiling, cook for 2 minutes.
Pour butter mixture over dry ingredients. Mix until dry ingredients are well coated.
Pour mixture into prepared pan and press firmly. Place pan in refrigerator for 20 minutes. Cut into desired sizes.
Everyone loves a good chocolate chip muffin! Here is a super simple recipe and they are made with whole wheat flour.
This recipe was adapted from King Arthur Flour’s Golden Chocolate Chip Muffins recipe. It was tested with buttermilk, as well as regular milk, and the results were consistent.
Whole Wheat Chocolate Chip Muffins
Preheat your oven to 350F and lightly grease or line a 12-cup standard muffin tin.
In a large mixing bowl, combine butter or margarine, sugar, vanilla, salt, and baking powder. Mix until well combined and fluffy.
Add eggs, one at a time, mixing well after each addition. Beat in milk. Add the flour and stir until combined. Add the chocolate chips and stir well.
Fill muffin cups with batter - approximately 2/3 full. Bake in preheated oven for 30-32 minutes, until toothpick inserted in centre comes away clean.