We’re coming up on a long weekend. Our school system has been generous, giving the children not only President’s Day, but the Friday prior as well. Four whole days in a row, and we’re taking advantage of it by going on a little road trip.
Most of you probably know that traveling with children can be tricky. Some kids are great – strap them in a booster seat, give them a book, some crayons and paper, or a movie, and they’re good to go (that’s my oldest). Some kids, on the other hand, require a little more, shall we say, attention. They get wiggly, antsy, bored, and, last but not least, impatient. This can manifest itself in many ways. In our case, our youngest expresses his displeasure by yelling, throwing toys and kicking the back of the seat in front of him. Also, he’s not much of a car sleeper, so this behavior can go on indefinitely. Pleasant.
Sometimes, snacks help. Actually, most of the time, snacks help. If he has food, he’s pretty happy. That’s why I spent most of this morning attempting, once again, to make granola bars.
I say attempting, because I’ve tried and failed with granola bars many times. This time around was a semi-success, which is good because we’re leaving tomorrow and I don’t have time to try, try and try again.
I wanted these to be relatively nourishing, since they will be our primary snack of choice over the long weekend. Whole grains in the form of rolled oats and freshly ground flour, combined with unsweetened dried cherries, a very ripe banana, some raw Tupelo honey (courtesy Savannah Bee Company) and sucanat (dehydrated sugar cane), along with a relatively small amount of expeller-pressed coconut oil and some toasted cacao nibs come together to create a nutritionally-dense granola bar.
Banana Split Granola Bars
prep time: 10 minutes
bake time: 40 minutes
yield: 12 bars
- 3 cups rolled oats
- 1/3 cup whole wheat flour
- 1/2 teaspoon unrefined sea salt
- 1/4 teaspoon baking soda
- 1/2 cup cacao nibs
- 1/2 cup honey
- 1/4 cup sucanat
- 1/4 cup expeller-pressed coconut oil
- 1 very ripe banana, pureed
- 2 cups dried cherries
- 2 teaspoons vanilla
- Preheat oven to 300F and butter a 9×13-inch baking dish. Line it with parchment paper and butter the parchment paper.
- Combine the oats, flour, salt, soda and cacao nibs in a large bowl.
- In a saucepan over medium heat, combine honey, coconut oil, sucanat, banana puree, and dried cherries. Cook for a couple of minutes, until coconut oil has melted and sucanat has dissolved. The cherries should also plump slightly.
- Remove from heat and add the vanilla to the liquid ingredients.
- Pour liquid ingredients into dry ingredients and stir to combine.
- Press the granola mixture into the prepared pan and bake at 300F for 40 minutes, or until golden brown.
- Remove from oven and allow to cool in the pan.
- Once cooled, remove from the pan and slice into 12 bars.
These weren’t perfect – they still managed to fall apart somewhat when I went to slice them. However, the flavor is really good, and the texture is nice and chewy. The cherries, cacao nibs and bananas combine to give a flavor profile reminiscent of a banana split – sweet, tart, chocolatey – without being dessert-like. I think they would be especially good with a cup or so of chopped nuts thrown in (I left them out because my husband might decide to try them, and he’s allergic), and maybe a touch more fat in the form of butter, peanut-butter, or just more coconut oil (I think the fat helps to bind them at room temperature).
I think these, along with some popcorn and sliced fruit, will go a long way toward taming the beast-like child on our road trip tomorrow. Which will go an even further way toward maintaining my sanity. And that’s a good thing.