Chewy Granola Bars

Chewy Granola Picnic Bars

1 C firmly packed brown sugar

2/3 C peanut butter

1/2 C light corn syrup

1/2 C margarine or butter, melted (I only use 1 T butter, plus a little applesauce)

2 t vanilla

3 C quick-cooking rolled oats

1/2 C coconut

1/2 C raisins

1/2 C chocolate chips

1 C of any mixture of sunflower nuts, wheat germ, flax seed, sesame seed,

or anything else (even more oats, if that's all you have)

Grease 13" x 9" pan. Blend first 5 ingredients. Stir in remain-

ing ingredients. Press mixture in prepared pan. Bake at 350

for 15 minutes. Cool. 24 bars. (They’re good uncooked, too!) Do not overcook. They're supposed to be very soft and chewy.

Updated healthier version:

1/3 C firmly packed brown sugar

2/3 C peanut butter

1/2 C Emerald Acres honey (add more at the end, if the mixture is too dry)

1/4 C applesauce

2 t vanilla

3 C quick-cooking rolled oats

1/2 C coconut

1/2 C raisins

1/2 C chocolate chips

1 C of any mixture of sunflower nuts, wheat germ, flax seed, sesame seed,

or anything else (even more oats, if that's all you have)

Oatmeal Muffins (made with leftover cooked oatmeal)

		1 cup King Arthur Unbleached All-Purpose Flour
	1/2 -1 cup brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 cup vegetable oil

2 eggs, lightly beaten

1 cup leftover oatmeal

1 cup raisins

1 teaspoon vanilla extract

Directions

In a large bowl, combine flour, brown sugar, baking powder and baking soda. In another bowl, combine oil, eggs, oatmeal, raisins and vanilla; add to dry ingredients and stir just until moistened (the batter will be thin). Spoon into 12 greased muffin cups. Bake at 350° for 18 minutes or until the muffins test done. Yield: 1 dozen.

Best (lowfat) Oatmeal Chocolate Chip Cookies

1 C flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

2 tbsp butter, room temperature

1/2 cup sugar (or less)

1/2 cup unpacked brown sugar (or less)

1 large egg

1/4 cup unsweetened apple sauce

1/2 tsp vanilla extract

2 cups quick oats

optional: 1/4 t allspice, cloves and ginger

stir in: chocolate chips or raisins, or white chips and craisins and walnuts

Preheat oven to 350°

In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.  

Add the egg, followed by the applesauce and vanilla extract.

Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the chocolate chips.

Drop heaping tablespoonfuls (approx 1 tbsp each) of the dough onto prepared baking sheets, flattening each cookie slightly. Bake for about 10-12 minutes, or until cookies become light brown at the edges. (do not overcook)

Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.

Vegan version:  use flax seed for egg substitute, and use mashed bananas or margarine in place of butter

No-bake cookies

Boil for one minute in saucepan--       

1 C sugar                     

1/2 C milk                    

2 T butter (or 2 T corn syrup)              

 2 T cocoa

Remove from heat and add: 

 

1 t vanilla       

 

1/2 C peanut butter       

 

2 1/2 C quick  oats      

 

Mix, then spoon onto plate and  chill.

Oatmeal Raisin Muffins

1 cup rolled oats          
1 cup buttermilk            
1 cup flour               
1 1/2 teaspoons baking powder             
1 teaspoon cinnamon
1/2 teaspoon baking soda           

1/4 teaspoon salt              

 

2 T soft butter or oil             

6 T applesauce             

1/2 cup firmly packed brown sugar        

1 beaten egg  (or flax seed)      

1 cup raisins  (or craisins, or blueberries, or chocolate chips)                

 

Mix dry ingredients.  Mix wet ingredients.  Add wet to dry.  Stir.  Bake at 350   for 25 min

Granola

Granola

3 cups quick oats (use rolled oats if you have them, and cook it a little longer)

1 cup nuts ( I used slivered almonds and pecans) 

3/4 cup shredded sweet coconut 

1/4 cup brown sugar (optional)

1/4 cup plus 2 tablespoons maple syrup 

1/4 cup oil (olive oil and vegetable oil) 

1/2 teaspoon salt  

craisins

Directions

Preheat oven to 250 degrees F.

In a large bowl, combine the oats, nuts, coconut, and brown sugar.

In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto cookie sheet. Cook for 45 min, stirring half way through.

Remove from oven and transfer into a large bowl. Add craisins and mix until evenly distributed

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Version #2

4 C quick oats       
1 C coconut        
2 C more grains or nuts:  any combo of wheat germ, nuts, pumpkin seeds, or other grains (more oats if that’s all you have)         
1/3 C water or apple juice          
¼ C honey            
 2 T oil      

optional:  chopped dried apricots, raisins (add fruit for the last few minutes of cooking)

Heat oven to 250.  Lightly grease two 13 x 9” pans.  Combine dry ingredients.  Add wet ingredients and stir.  Bake on cookie sheets one hour, stirring every 15 minutes.  Eat with milk (as cereal) or in yogurt.

Low fat oatmeal cookies

1 C flour (whole wheat and/or part white)

1 t baking powder

½ t salt

½ -1 t cinnamon

½ t ginger (I use less)

3/4 C brown sugar (use anywhere between 1/2 C to 1 C, based on taste and health preferences)

1 C rolled oats

            Combine.

¼ C oil (I use applesauce for half of the oil)

2 T milk (or water or juice)

1 egg (or 1 T ground flax seed dissolved in 2-3 T hot water)

Optional:  ½ C raisins or craisins or chocolate chips (Ghirardelli semi-sweet chips are vegan)

            Mix.  Bake at 375, 10 min, on sprayed cookie sheet

 

Another family staple.  We triple the recipe and the cookies still don't last long.  The vegan options are in italics.

Oats

Oat muffins

1 C oats

1 C flour

⅓ C brown sugar

½ C raisins

2 t b. Powder

½ t cinn, baking soda

¼ t salt

¾ C applesauce

¼ C oil

1 egg

1 t vanilla

400  20 min.