Martin & Sylvia's "Everything" Granola Bites
In the Martin & Sylvia: Saturdays! story “Let’s Do Everything,” Martin, Sylvia, and their friends have a lot of good ideas for the day, but instead of choosing just one, they decide to try to do them all!
One of the kids’ more brilliant ideas, if I do say so myself, is to make “Everything Granola”.
Sylvia pulled out the granola ingredients.
“Do you have coconut?” asked Sasha, “My Dad loves to add coconut”
“And remember Mom likes sunflower seeds” added Jonathan.
"We make ours with lots of nuts and dried cranberries” said Martin.
“Lets use everything!” said Sylvia with a smile, “It’s an everything day”
I love the taste of granola that has little bits of everything mixed in. And — as a hungry runner and a mama - granola is amazing fuel for the days it feels like I could eat everything!
While I sometimes just make baked granola crumbles, I also enjoy the chewier texture of granola that’s been baked into bars. Except that I can never seem to get the bars out of the pan in perfect square pieces. No matter how much I grease and butter, those silly grains always want to stick.
But, truly, by the time the smell of toasted granola hits my nose, I find that I don’t care much what shape it is. We call these “granola bites” and love them just the same.
Everything Granola Bites
Ingredients
2 eggs
1 tablespoon vanilla
1 tablespoon honey
¾ cup rolled oats
¼ cup coconut flakes
¼ cup pumpkin seeds
¼ cup sunflower seeds
¼ cup dried apricots, diced
¼ cup dried cranberries
¼ cup chocolate chips
2 tablespoons sesame seeds
a pinch of salt
butter or oil, to grease the pan
Directions
Pre-heat your oven to 325 degrees, and grease a 9×9 pan very well.
Mix the wet granola ingredients in a small bowl and the dry ingredients in a larger one. Then pour the liquid into the dry goods, using clean hands to incorporate everything very well. Gently pat the granola into the prepared pan, and bake for about 15 minutes, or until the edges are starting to just barely brown.
Let the granola cool, and then cut into bars or bites. Since this recipe has egg, you’ll want to store it in the fridge for no more than a week or so. Enjoy it with a glob of yogurt on the side (for a little extra protein boost) and a drizzle of honey.
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About the Author
Meryl Carver-Allmond
The Sparkle Kitchen Series is created by Meryl Carver-Allmond.
Meryl lives in a hundred-year-old house near the prairie with her sweet husband, two preschoolers, one puppy, one gecko, and about ten chickens. While she's been writing since she could pick up a pen, in recent years she's discovered the joy of photography, too. She feels lucky to be able to combine those skills, along with a third passion — showing people that cooking for themselves can be healthy and fun — in her Sparkle Kitchen posts.
