Homemade Granola Bars

2 c. Old fashioned oats
1 c. Spelt flour
3/4 c. Brown sugar
3/4 c. Toasted wheat germ
3/4 tsp. Salt
1 c. of any of the following: mini chocolate chips, mini m&m s, toffee chips, raisins (also add 1 tsp. cinnamon) or craisins.
*I use 1/3 c. Mini chocolate chips, 1/3 c. Toffee chips, 1/3 c. mini m&ms
1/2 c. vegetable oil
1/2 c. honey
2 tsp. vanilla
1 egg

Add ingredients in order.
Grease baking sheet, line with foil, then grease the foil.

bake at 350° for 18 minutes (will seem not quite done).

Remove from pan and let cool.  cut into 1-1.5" wide bars and wrap with saran wrap. 

They freeze well but we go through them quickly.  I always double it.

Makes 30 1" wide, 2" long bars. Here is the nutritional info.



Nutrition Facts
Amount Per Serving
Calories 131
Calories from Fat 54


Total Carbohydrates
17.7g

Dietary Fiber
1.4g

Sugars
11.4g

Protein
2.4g

Peanut Butter Granola

Peanut Butter Granola

2 tablespoons margarine
1/3 cup natural peanut butter
1/3 cup honey
1/2 teaspoon vanilla
1/4 teaspoon salt
3 cups rolled oats
1/2 cup dry roasted peanuts

Directions

Begin by melting the margarine and peanut butter together in a saucepan. Add the honey, vanilla and salt. Stir the mixture until it is smooth and hot throughout. It doesn’t need to boil. Add the oats. Stir until the oats are completely coated with the sticky gooey peanut butter mixture. It will be chunky. Turn the mixture into an ungreased cookie sheet lined with wax paper, or a large 9 by 13-inch pan. Spread the granola out evenly and bake it at 325° for 20 minutes. It will be brown and crispy. Now remove it from the oven and allow it to cool right there in the pan. Break it up into pieces after it is cooled. Transfer the granola to sealed canister (I use ziplock bags).


Serving size is 1 c. I never eat that much. I usually have 1/8 c. on yogurt. Here is the information for 1c. of homemade granola.

Calories
162
Calories from Fat
70
Total Carbohydrates
19.2g
6%
Dietary Fiber
2.4g
10%
Sugars
6.9g
Protein
5.2g

Pumpkin Granola

Pumpkin Granola

Ingredients

5 cups rolled oats
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
3/4 teaspoon salt
3/4 cup brown sugar
1/2 cup pumpkin puree
1/4 cup maple syrup
1/4 cup applesauce
1 teaspoon vanilla
3/4 cup dried cranberries
1/2 cup pumpkin seeds

Instructions

In a large bowl, combine the rolled oats, pumpkin pie spice, cinnamon, nutmeg, salt, and brown sugar, pumpkin seeds and dried cranberries
In another bowl, combine the pumpkin, maple syrup, applesauce, and vanilla.
Pour the pumpkin mixture into the oat mixture.
Toss the mixture until all of the oats are coated.

Spread the granola onto a baking sheet lined with foil or parchment.

Bake in a preheated 325 degree oven for 20 minutes.

Take the granola out and stir it around.

Bake another 25 minutes or until the granola gets crisp.

A serving size of this recipe is 1 cup. I NEVER eat that much. I usually eat 1/8 c. with my yogurt. Here is the nutritional breakdown






Calories
134

Calories from Fat
27

Saturated Fat
0.6g

Trans Fat
0.0g

Cholesterol
0mg

Sodium
93mg
4%

Total Carbohydrates
23.9g

Dietary Fiber
2.7g

Sugars
8.6g
Protein
3.6g
Vitamin A 19% • Vitamin C 1%
Calcium 2% • Iron 9%
Nutrition Grade B-
* Based on a 2000 calorie diet

Everything Smoothie

I have become a bit of a smoothie expert. My mom swears by those Yoplait smoothies sold prepackaged, but it has high fructose corn syrup and lots of other undesirables. I have started making my own. I flash freeze fruits and keep them in large bags for my smoothies To flash freeze fruit, line a baking sheet with wax paper. I always wash my fruit and line it up on a paper towel and allow it to dry. Line the clean, dry fruit up individually on the wax paper and let it freeze. I usually leave mine in over night.

Using ice cubes just thins the smoothie and makes it taste watery. I freeze my own yogurt ice cubes to add to the smoothie. I use light, fat free or greek yogurt and all work great.

My kids adore their smoothies. Being on the higher side of calories for what I will allow as a snack, there are a few things I add to ALL of my smoothies. 1. Flax seed-If you blend it well, no one will ever know it's in there 2. Spinach-Even lighter colored smoothies, once 1/4 cup is ground up into the smoothie it is undetectable and you can't taste it at all. I add it to all our smoothies to add all of the vitamins and nutrients. My recipe is pretty generic 1 1/2 c. frozen fruit 5 yogurt ice cubes 1 1/2 c. skim milk or no added sugar juice (or a combination of the two) 1 Tbsp. flax seed 1 tsp wheat germ 1/4 c. fresh spinach leaves The possibilities are really endless.

Ranch potatoes

5 large potatoes
approximately 1 tbsp olive oil
Ranch dressing packet

Cut potatoes into cubes (i prefer red potatoes for health benefits and taste). Put potatoes into freezer bag or large bowl. Drizzle with olive oil and toss until evenly coated.
Add one packet of ranch seasoning.  toss well and put on a single layer on a baking sheet.  Bake at 350° for 25 minutes.

Side note:  ranch packets are pretty healthy.  Its only about 70 calories for the entire packet.  one serving is 5 calories.