I’m not a huge fan of breakfast during the work week. I don’t particularly think of eggs or toast at 5:45 in the morning. My first thought is, “really? It’s time to get up for work again?” and the second thought is, “so, where’s my cup of coffee?” It’s just really hard for me to imagine eating anything that early in the morning. It’s like my brain hasn’t fully woken up to function the whole chewing and swallowing part of eating.
What I am a fan of? Grab and go breakfasts or snacks. That’s what I usually end up doing during work weeks. I grab a cereal bar and eat it at the office with a cup of coffee. It’s much easier and by the time I get to work, I’ve had 30 minutes to let the coffee get to work.
Not all breakfast bars are healthy though and I know those Quaker Chewy bars aren’t the greatest for you, especially for breakfast, so when I saw these homemade granola bars popping up amongst us food bloggers, I knew I had to give this a try.
They’re so addicting! I could’ve eaten the entire pan and probably wouldn’t have felt bad at all ;) I had some extra walnuts sitting around from a past baking project so I threw walnuts in here, but you certainly don’t have to because of nut allergies. You can even jazz it up with peanut butter chips and chocolate drizzle or with another nut or dried fruit. This, again, is another very versatile snack that you can easily manipulate to cater to what you want. Did I mention they were healthy? Well, probably not too healthy if you load up the sweets but I still say it’s better than store-bought!
Adapted from Lauren’s Latest
Homemade Granola Bars: Chocolate Chips & Walnuts
Yield: 12-14 bars | Prep Time: 0 minutes | Cook Time: 5 minutes
1/4 cup butter
1/4 cup honey
1/3 cup packed dark brown sugar
2 cups quick cooking oats (not rolled oats)
1 cup crispy rice cereal
1/2 tsp. vanilla
1 cup walnuts, finely chopped (I pulsed it a few times in the food processor)
4 tbsp. mini chocolate chips
- Lightly grease a baking sheet, set aside.
- In a large bowl, stir oats, rice cereal, and walnuts together, set aside.
- In a medium saucepot, melt the butter, honey, and brown sugar together until it comes to a bubble. Reduce the heat then cook for 2 minutes more.
- Add vanilla to the saucepot and stir.
- Pour the mixture over the dry ingredients and mix together until just moistened.
- Pour onto prepared baking sheet and press out to about 3/4 inch thick – if your sheet is too big, you can press them all to one half of the baking sheet to make them thicker. Sprinkle with mini chocolate chips and press them down lightly. Let cool on countertop until room temperature or for 2 hours, then cut into bars.
Julie’s notes: If yours fall apart while cutting, pop them in the fridge for 20 minutes and then cut!
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