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Homemade Granola Bars

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My German Kitchen ... in the Rockies: Homemade Granola Bars

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Homemade Granola Bars

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Redirection provided by Blogger to WordPress Migration Service
My German Kitchen ... in the Rockies: Homemade Granola Bars

18 June 2010

Homemade Granola Bars

This is the required energy bar when my boys go climb a fourteener.

Colorado has 54 of them and they have already mastered a few. Today they hiked up Torreys Peak. This is a mountain along the Continental Divide in the Front Range Region of the Rocky Mountains, not to far from Denver. It is 14,267 ft (4,348.6 m) high.

The long hike will cost them a lot of energy and these homemade bars are the perfect snack to bring. They are not too sweet, still soft but crunchy, easy to pack and convenient to eat. Also great to bring on your next long bike ride or skiing trip.

They beat any bought Granola bar, because you know exactly what went in, no additives, fillers or preservatives.

Hiking up:

Here they are on the top at Torreys Peak:

Picture from Wikipedia. Torreys Peak is on the right:

12 to 16 bars


* 2 cups old-fashioned oatmeal
* 1 cup sliced almonds
* 1 cup shredded coconut, loosely packed
* 1/2 cup toasted wheat germ
* 3 tablespoons unsalted butter
* 2/3 cup honey
* 1/4 cup light brown sugar, lightly packed
* 1 1/2 teaspoons pure vanilla extract
* 1/4 teaspoon kosher salt
* 1/2 cup chopped pitted dates (Kirsten used dried figs)
* 1/2 cup chopped dried apricots
* 1/2 cup dried cranberries


Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.

Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.

Reduce the oven temperature to 300 degrees F.

Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.

Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.

Adapted from my book "Barefoot Contessa Back to Basics".

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At June 18, 2010 at 9:06 PM , Blogger Susi said...

Kirsten - das Rezept fuer die Granola bars schaut KLASSE aus! Ich habe schon ewig nach einem guten Rezept gesucht und habe es jetzt endlich gefunden! Die werde ich naechste Woche fuer meine 3 Kinder fuer Snacks machen.

At June 18, 2010 at 9:07 PM , Blogger Susi said...

Oh and did you use sweetened coconut or the unsweetened kind?

At June 18, 2010 at 11:03 PM , Blogger Kathleen said...

These look really Yummy!

At June 18, 2010 at 11:08 PM , Blogger Marie said...

Hi Kristen - I just received your comment - I have searched up and down, through Facebook pages and my 5 blogs and don't know which recipe you are angry about. Would you be so kind as to be specific as to which recipe and the page it is on, because I'm not finding it. I went back and deleted some old posts in my blog and Facebook and had all ready deleted your photo when you first asked me to in May. I would love for this situation to be over with ASAP as it is causing me great anxiety.

At June 19, 2010 at 2:21 AM , Blogger Chele said...

Wow - such pretty pictures! I haven't made granola bars in ages. Maybe I should fix that.

At June 19, 2010 at 5:18 AM , Blogger Sarah @ Mum In Bloom said...

This looks like a great recipe. I've tried many failed granola bar recipes but it definately looks like this one would work. I love the photos of the mountains and your boys. Thanks for sharing the adventure :)

At June 19, 2010 at 9:31 AM , Blogger My Kitchen in the Rockies said...

@Susi: Meine Kids moegen sie sehr gern. Ich habe sweetened coconut flakes genommen.
@Kathleen: Thanks.
@Marie: The last recipe of mine you copied and posted was the recipe and picture for my "Rosemary Raspberry Scones". It was on you facebook site.
I participate at "Petit Chef" and it looks to me that this site is one of your favorites to copy from.
All of us food bloggers recook recipes (we are not recipe delevopers), we give the source, then we take our own pictures and post them on our blog. Your blog is the only one I have been coming across that takes complete posts from other sources/ bloggers. I feel very strongly that this shold not be done.
Thank you very much for excluding me in the future.
@Chele:Thank you, yes please give them a try.
@Sarah: I promise, this one works and tastes great.

At June 19, 2010 at 11:32 AM , Blogger Barbara said...

Hi Kirsten - I found you via 'She's in the Kitchen' (don't you just love Katrina???) and I am thoroughly enjoying your postings as well.

I'm curious as to just how many 'fourteeners' your boys have climbed and, do you ever go with them?


At June 19, 2010 at 12:44 PM , Blogger My Kitchen in the Rockies said...

@Barbara: My son has done five and my husband ten, so far. (Grays, Torreys, Bierstadt, Mount Yale, Mount Princeton, Pikes Peak, Antero, Humboldt, Mount Democrat, Quandary)
No, I don't go with them since hiking uphill is not one of my favorite activities. I would go on horse back, so!
Thank you so much for visting and talk to you soon.

At June 19, 2010 at 11:07 PM , Blogger Ellie (Almost Bourdain) said...

Beautiful scenery and great breakfast bar to start the day!

At June 21, 2010 at 4:01 PM , Anonymous Andrea @ Fork Fingers Chopsticks said...

I'm always searching for a good granola bar recipe for portability purposes. I agree sometimes they can be too sweet - when I'm treking in the Rocky Mountains, the extra calories aren't that big of a deal but if otherwise, I am not into the super sweet versions.

At October 1, 2010 at 9:49 AM , Anonymous Cowgirl Chef said...

These bars sound lovely, and they look like they'll hold up and not fall apart. I wonder if it's the heat. I'll give them a try and let you know!


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