Mix ’n’ Munch Granola Bars

This is one the kids can help with, and the combination of ingredients is completely up to you. Once cooled, the bars can be frozen for a lunch-box treat or after-school snack.
Tip: Make these gluten-free by using GF oats and flour (they’ll just be a little softer).

½ cup butter (1 stick)

⅓ cup homemade seed butter (see our recipe)

⅓ cup brown sugar

¼ cup pure maple syrup

1 tbsp corn syrup

2 tsp vanilla extract

⅔ cup quick oats

⅓  cup whole wheat flour (or GF flour mix)

½  tsp salt

3 cups trail mix (your choice, but keep it nut-free if sending to school)

1 tbsp water

Preheat oven to 350ºF. Spray an 8” x  8” baking pan with cooking spray and line the bottom with parchment paper.

In a medium sauce pan, warm the butter, seed butter, brown sugar, maple syrup, corn syrup, and vanilla until the sugar is dissolved. Set aside to cool (otherwise the chocolate chips, if using, will melt—though that could be yummy, too).

In a large mixing bowl, combine the oats, flour, and salt.
Then, add your trail mix—this is where creativity reigns supreme. Try pumpkin seeds and dried blueberries, coconut and dried mango, chocolate chips and mini marshmallows. Combine, and add the water.

Pour the cooled butter-and-sugar mixture into the dry mixture. Stir to combine. Scrape into the baking pan, and spread evenly (press lightly to pack the mixture down a little).

Bake for 30–40 minutes until the edges start to brown. Cool completely in the pan (overnight, if possible). Remove from the pan and cut the bars to size. Store in an airtight container in the fridge or freeze. t8n