Sunday, February 26, 2012

Chewy Granola Bars


Granola bars have been our favourite snack as it is so handy to bring around. We have been buying granola bars on a regular basis especially the “Sweet and Salty” chewy types as we don’t really like the crunchy type. Having watched some cooking programs which include granola bars making, it seems fairly easy after all to make your own granola bars. I have decided to try the recipe provided by Eggs on Sunday blog. The good thing about making your own granola bars is that you are in control of what go into the granola bars!DSCN4824


1 2/3 cups quick rolled oats
1/3 cup granulated sugar
1/3 cup oat flour
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 to 3 cups dried fruits and nuts
1/3 cup peanut butter or another nut butter
1 teaspoon vanilla extract
6 tablespoons melted butter
1/4 cup honey/maple syrup
2 tablespoons neutral oil, such as canola
1 tablespoon water


Preheat the oven to 350°F. Line an 8″x8″ pan with parchment paper and set aside.

Stir together all dry ingredients (oats through fruit & nuts). Separately, in a microwave-safe bowl, combine the melted butter, honey or maple syrup, oil and water. Add the nut butter if using, and microwave for about 1 minute at 30% power to soften (this makes it easier to mix into the liquid ingredients.) Whisk together to combine, then stir in the vanilla.

Pour liquid mixture over dry ingredients and stir to thoroughly combine. Transfer the mixture to the baking pan, using the back of a spoon (or your hands) to firmly press the mixture into the pan.

Bake for 30-40 minutes, until the top is golden brown. Let cool completely in the pan.

Use the parchment paper as handles to lift the baked mixture out of the pan, then slice into bars with a sharp knife.  (If the mixture seems to crumbly, try chilling in the fridge for 20 minutes or so.)

For the dried fruits and nuts, I used a mixture of raisins, mini chocolate chips, walnut, flaxseed and sunflower seeds. Overall, it tastes good but just a bit crumbly. I kept some in the fridge and some in the freezer. Probably I would try using different mixture of dried fruits and nuts in the future. I would say omit the raisins and chocolate chips if it is for adult consumption. 

Wednesday, February 22, 2012

The Ultimate Oatmeal Chocolate Chip Cookies


It has been a while since I last bake any new cookies. Being more adventurous and heath conscious nowadays, I prefer to bake healthier goodies. This time round, I am looking for recipe that calls for chocolate chips as I have some sitting on the shelf for a while. As hubby and I were shopping for grocery at the Atlantic Superstore, I came across the Robin Hood Large Flake Oats (100% whole grain). Hubby and I have been going on “oat” craze lately and we have been taking stainless steel cut oats for our weekday breakfast. I will post the recipe for that the next time.

Today, I am baking the Ultimate Oatmeal Chocolate Chip cookies based on the recipe provided at the back of the Robin Hood Large Flake Oats packaging. The cookies turn out to be very delicious. I brought some of the cookies to a friend’s house and everyone seems to be loving it.


¾ cup (175 mL) butter, softened
¾ cup (175 mL) brown sugar, packed
½ cup (125 mL) granulated sugar
1 egg
2 tbsp (30 mL) water
2 tsp (10 mL) vanilla extract
¾ cup (175 mL) Robin Hood® All Purpose Flour
1 tsp (4 mL) cinnamon

¾ tsp (3 mL) baking soda
3 cups (750 mL) Robin Hood® or Old Mill® Oats
1 ½ cups (375 mL) semi-sweet chocolate chips


1. Cream first 6 ingredients together on medium speed of electric mixer until light and creamy. Combine flour,cinnamon and baking soda. Add to creamed mixture, beating on low speed until blended. Stir in oats and chocolate chips. Drop dough by heaping spoonfuls onto greased or parchment paper lined baking sheets.
2. Bake at 350ºF (180ºC) for 12-15 minutes, or until light golden. Don't overbake.

You may choose to replace chips with raisins or other nuts. For those who prefers chewy type of cookies, you may shorten the baking time while for those who prefers crispy ones, do bake longer. Enjoy!