Buttery Granola Bars


A bit like granola bars and a bit like oatmeal cookies, too. Scrumptious!
Supplies
food processor (for helper); measuring cups; bowls; measuring spoons; 8-inch (20 cm) square glass, ceramic, or metal baking pan; foil; pastry brush or plastic wrap; wooden spoon; dinner knife
Ingredients
1 cup (250 mL) rolled oats, traditional or quick-cooking (but not instant)
1/3 cup (80 mL) all-purpose flour (spoon in, level)
¼ cup (60 mL) unsalted sunflower seeds
½ tsp (2 mL) baking soda
¼ tsp (1 mL) salt
soft butter for foil
½ cup (125 mL) soft unsalted butter (see “Butter”)
1/3 cup (80 mL) white sugar
1/3 cup (80 mL) firmly packed light brown sugar
1 egg yolk (see “Eggs”)
½ tsp (2 mL) vanilla extract
  1. Preheat the oven to 350°F (175°C).
  2. Get help to blitz the rolled oats in a food processor to the size of coarse salt and pour them into a big bowl. Now you can take over the work!
  3. Use a wooden spoon to mix the flour, sunflower seeds, baking soda, and salt into the bowl of blitzed oats. Set aside.
  4. Line the bottom and sides of the baking pan with a large sheet of foil. Use a pastry brush or a scrunched-up piece of plastic wrap to butter the foil. Set aside.
  5. In another big bowl, use the back of the wooden spoon to cream together the ½ cup (125 mL) butter and the white and light brown sugars until blended. Then mix in the egg yolk and vanilla. Use a dinner knife to scrape sticky ingredients off the wooden spoon.
  6. Stir the oat mixture into the butter mixture. Mix well.
  7. Scoop the mixture into the buttered, foil-lined pan. Use the back of the wooden spoon to press the mixture evenly in the pan.
  8. Bake on the middle rack of the oven for 25 minutes. The mixture will puff up during baking, then flatten out again. Cool in the pan until just slightly warm. Get help lifting out the foil together with the granola mixture. Peel off the foil and get help slicing the granola into bars or squares.
Makes about 20 Buttery Granola Bars.
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