So many of you guys (and your kids) are headed back to school already and us NY-ers are over here like, HUHHHHHH????
We go back after labor day, which feels like an eternity away! I have so many tomatoes and ears of corn and summery things to eat between then and now. DON’T RUSH ME.
Remy has been in daycare all summer so it really shouldn’t feel any different. But it does. There’s just something about September that will always feel like New Year’s to me. I should probably go and buy some new notebooks (and a new laptop because I am in desperate need and mine is currently refusing to acknowledge that it has a battery attached to it).
In my endless quest to find something healthy-ish that my child will eat for breakfast, I stumbled across these granola bars and they are OH SO PERFECT for back-to-school grab-and-go breakfast-ing, which is why I just had to share them ASAP even though I still have about six million summer recipes to share.
Spoiler alert: Remy wouldn’t eat them because she can sniff out healthy food from a mile away. Womp womp.
But Mike and I LOVED THEM. They really truly don’t taste healthy at all, so I’m not sure what her problem was.
These breakfast granola bars are soft, chewy, and filled with delicious things like peanut butter, dried cherries, and CHOCOLATE!!! Oh and they are accidentally gluten free, made entirely of oats.
This recipe makes a huge batch, but have no fear, they store really well in the fridge in an airtight container. In fact, I kind of preferred them cold to room temperature (but I’m a little weird like that).
- 4 cups oats
- 1½ tsp ground cinnamon
- 1½ tsp baking soda
- 1 tsp ground ginger
- ½ tsp salt
- ½ cup chocolate chips
- ½ cup unsweetened shredded coconut
- ½ cup dried sour cherries
- 8 tbsp unsalted butter, room temperature
- 1⅓ cups packed dark brown sugar
- ¼ cup sugar
- 3 large eggs, room temperature
- 1½ cups peanut butter
- 1 tsp vanilla extract
- flaky sea salt, to taste
- Heat oven to 350F. Grease a 9x13-inch baking pan.
- In a large bowl, whisk together the oats, cinnamon, baking soda, ginger, and salt. Set aside.
- In a small bowl, stir together the chocolate chips, coconut, and dried cherries. Set aside.
- Cream together the butter with the two sugars in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy, about 3 minutes. Add in the eggs, one at a time, mixing well after each addition. Beat for another 30 seconds, or until smooth.
- Scrape down the sides of the bowl. Add in the peanut butter and vanilla, mixing until just incorporated. Scrape down the sides of the bowl again and then add in the oat mixture. Mix on low for 2 minutes.
- Scrape down the sides of the bowl again and then add in the chocolate chip mixture. Mix on low until combined, about 30 seconds. Scrape down the bowl and then mix for another 10 seconds on low.
- Pour the dough into the prepared baking pan and smooth into an even layer. Sprinkle with the coarse sea salt and bake for 25 minutes, or until golden and just set.
- Allow to cool completely, then cut into 15 bars.