Granola bars (perfect for school lunches)

 The price of organic bars just skyrocketed and so here we are making our own.  I make a batch every other week and keep purchased bars on hand in case we run out.  They keep well in the freezer and if you take one out in the morning and put it in the lunchbox, it defrosts in time for snack or lunch.

Granola Bars

(adapted King Arthur)

6 tablespoons (86g) butter, melted

1/4 cup (78g) maple syrup

1 tablespoon (14g) water

3/4 cup (149g) sugar (or less, see note below)

1 teaspoon Vanilla Extract

1/3 cup (90g) peanut butter, optional (you can definitely use another nut butter or sun butter)

1/2 teaspoon salt

1/4 teaspoon cinnamon, optional

1/3 cup (30g) oat flour or quick-cooking oats, processed until finely ground in a food processor or blender

1 2/3 cups (149g) quick-cooking oats

2 to 3 cups (283g to 425g) add ins (we use mini choc chips and crushed peanuts)

Preheat the oven to 350°F. Put a parchment sling into a 8" x 8" pan.

Mix ingredients together roughly in the order listed.  It's not really picky but it's easier to get all of the liquids mixed together first.  If you used your mini chop to make the oat flour, use it again to crush your peanuts (or a different add in).  Your mixture will be crumbly (and delicious).

Spread in a 8x8 straight sided pan, using your butter wrapper to smush it down evenly.

Bake the bars for 25 to 30 minutes, until they're golden brown around the edges. (dont over cook them!)

Remove them from the oven, loosen the edges, and cool for 10 minutes.

Remove from the pan before cutting into bars of your preferred size.

Let cool and keep in the freezer or fridge.

NOTE:

149g of sugar makes for a sweet bar, use less if you prefer or if you have sweet add-ins.  We used 100g with white choc, craisins, and peanuts and it's still very sweet.