Lazy summer days call for easy, picnic-friendly snacks like these gluten-free muffins, which include walnuts, nut butter and even nut flour. They’re...
Grab-and-go granola bars
3 tablespoons butter, plus more for the pan
⅓ cup packed brown sugar
¼ cup honey
1 teaspoon vanilla extract
3 cups quick-cooking rolled oats
¼ cup chocolate chips
Makes 12 bars
Butter an 8-inch-square baking pan.
Melt the butter in a large pot over
Add the brown sugar, honey and vanilla extract. Whisk until the sugar is dissolved. Turn off the heat.
Pour the oats into the pot. Stir well (for about 5 minutes).
Spread the oat mixture into the pan and press it down with your hands to even it out. (You may need to rub a little butter on your palms so they don’t stick to the bars. Press hard!)
Press chocolate chips into the top of the bars.
Cover with plastic wrap and refrigerate until chilled (about 1 hour).
Bring to room temperature, then ask an adult to help you cut the dough into 12 bars, using a sharp knife.
Wrap the bars individually in plastic wrap, aluminum foil or waxed paper.
Store the bars in the refrigerator for up to a week.
Don’t have quick oats? Place rolled oats in a food processor and pulse 4 or 5 times until they’re coarsely chopped but not powdery.
Source: Deanna Cook’s gorgeous new book — Cooking Class: 57 Fun Recipes Kids Will Love to Make (and Eat!) — features playfully illustrated recipes to inspire even picky eaters to cook (and, yes, try) new foods.
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