I often keep a stash of these delicious granola bars in the freezer for my husband’s lunches. I wrap them individually which saves time in the morning when it’s time to pack his lunch.
Granola Bars
2 eggs, beaten
2 cups brown sugar
1 cup oil
1 tsp. vanilla
1 tsp. salt
4 cups oatmeal
Mix ingredients together well. Add any 3 to 4 of the following:
1 cup coconut
1 cup raisins
3/4 cup peanut butter
1 cup sunflower seeds
1 cup chopped dates
1 cup chocolate chips
1/2 cup chopped nuts
(Our favorite combination is peanut butter, chocolate chips and chopped pecans. )
Mix well and spread into a large cookie sheet. Bake at 350 degrees for 20 minutes. (I like to bake them on the third oven rack first and then halfway through the baking time switch the pan to the second rack. This step ensures that the bottom isn’t gooey and also allows for the top of the granola bars to get nicely browned. Don’t over bake! Cool for 5 minutes and cut into bars. Wrap individually when cooled. These freeze well.
*These bars are easily adaptable. If you’re needing to avoid gluten, they’re certainly suitable if you use gluten free oats. (Hopefully, grains are an option!) You could likely use coconut oil in place of canola oil as well. Use add ins that are suitable for your dietary needs. You will appreciate having a portable treat!
*I still haven’t tried this with an egg substitute. I would like to see what I could come up with, so I could enjoy these as well. Does anyone have an egg substitute that has worked well in baking?
I just found your blog today due to a friend of mine pinning your turkey sausage recipe. I was interested in the recipe due to some food sensitivities in my children. It is easier to list what they can eat than what they can’t. One egg replacer that I have used in baking with success is the Ener G brand. http://www.amazon.com/Ener-G-Egg-Replacer—-16/dp/B0014DZGUQ/ref=sr_1_1?ie=UTF8&qid=1389289026&sr=8-1&keywords=ener+g+egg+replacer One box goes a long ways. Hope this helps you! Food sensitivities/allergies can be a bit of a lonely road to walk. Blessings!
Hi Wendy,
Thanks for you response. 🙂
I understand the food struggle and the list of foods one can eat being easier to make than what one can’t have. It’s not an easy road and takes precious time to make foods that are “safe.”
I will certainly check out the egg replacer option; thank you! I have been using 1/2 tsp. of baking soda (corn free) to 2 Tbsp of water for a baking option. It works somewhat but it depends on what you’re making.
I’d be delighted to hear if you’ve found other suitable substitutes or tips for allergy related challenges.
Blessings to you as well. May the Father give abundant grace for each of our journeys.
Joanne
I don’t know if I have tons of substitutes or not. Because my children are so small, often they go without. They don’t know what they are missing, since this is a problem they have dealt with since birth.
Olive oil is my primary oil. We use the soy free Earth Balance for a butter sub. This also works in baking since it is a 78% fat. I just found a gluten free flour mix at Costco that I think we are going to like. Also we use the Tinkyada Brand of Gluten free pasta. They have a bit different flavor, but alot of the same texture.
I think the thing that I am most thankful for is the fact that I learned to can and cook from scratch. Pulling food out of my freezer or pantry and knowing it is “safe” is a wonderful feeling.
My heart goes out to you and your precious little ones, Wendy! Blessings as you daily care for them to ensure that all their food is “safe!” That is such a challenge.
We had been using a lot of coconut oil; however, I think I used it too frequently and now my body doesn’t tolerate it. I’m also suspicious olive oil is becoming problematic. (Oh, this was my staple to!) I want to try the soy free Earth Balance for a sub. I was just wishing to create a replica of something my mother makes but was wishing for something just as good as butter! What an exciting find at Cosco! I wonder if Sam’s Club would carry it to? Does it have Xanthum gum in it? I’ve tried one brand of gluten free pasta that was tolerable, but want to try some other options! 🙂
It is a blessing to have been taught about “cooking from scratch!” My mom has been a great resource and help to me. She made some delicious salsa with their Hyroponic tomatoes which are less acidic! We also recently made some ketchup sweetened with maple syrup. Yummy! (I have to avoid corn to, so I was thrilled for a safe product.)
Grace to you as you continue serving your family.
Joanne
I am not sure what I would do without my olive oil. My daughter seemingly does not tolerate coconut, so just haven’t used much coconut oil either. The earth balance does have some olive oil in it, but it is not the only oil present.
The flour blend that we got is the Namaste Foods Perfect Flour Blend http://www.amazon.com/gp/product/B007HD40L8/?ref=as_li_ss_tl&camp=1789&creative=390957&ie=UTF8 . It does contain xantham gum. I recently used it to make flour tortillas and was impressed with the results. The taste definitely had that rice flavor, but the texture was right. This is one mix I have found that is not gritty.
Would you share your ketchup recipe? I have been working on one for my children, but haven’t gotten it perfected yet.
Blessings to you as well!
Wendy, Thanks for the information. It is hard to find GF flour mixes that create the kind of result you want sometimes. I’m currently using grapeseed oil and canola. I think I should add another oil and try to mix things up more so I don’t become sensitive to one. It seems like this can so easily happen. (I’ve really struggled with it the last several weeks.) I would be happy to share my ketchup recipe. I’ll talk with mom soon and get some tips and try to post it on my blog.
Jo