I started making these a few years ago when I wanted to make sure that my kids got something quick and healthy for breakfast on those busy school mornings. Getting three kids to two different schools on opposite sides of the city and still make it to work was never easy. We were always rushing in the morning and never had any real time to eat breakfast.
These aren’t just good for quick breakfasts in the morning, they make great snacks for after school or work, a nice pick me up for post workout mode, even great to take on road trips. But don’t expect them to last long. I don’t think I have had a batch last long than 4 days!!
If making them into bars isn’t you thing you can crunch them up and use it as a topping for yogurt, ice cream, a great trail mix. The possibilities are endless. Go a head and give them a try. Bonus get those kids involved with picking out the nuts and dried fruits you want to add.
- 6 cups rolled oats
- 1/3 cup olive oil
- 1 teaspoon salt
- 1 cup brown sugar
- 1/2 cup honey
- 1/4 cup molasses
- 3 teaspoons vanilla extract
- 1-1/2 cup rice krispies
- 2 tablespoon chia seeds
- ¾ cup mixed roasted nuts not salted
- ½ cup dried fruit
- 8 ounces dark chocolate melted
Preheat the oven to 350˚F.
In a bowl, toss the oats with the olive oil. Spread the mixture out on 2 baking sheets and toast in the oven for 15 to 20 minutes, shaking the pan twice and making sure they don’t burn. Remove from the oven and set aside.
Reduce the heat to 325˚F.
In a medium saucepan, combine the brown sugar, honey, salt and molasses. Heat the mixture slowly, stirring until all combined. Stir in the vanilla.
Toss together the toasted oats, rice cereal, chia seeds, dried fruit, roasted nuts. Pour in the sugar mixture, stirring as you pour. Toss to combine; it will be sticky!
Press into 1 baking sheet that is lined with parchment paper and bake until golden, about 20-25 minutes. Remove from oven and let cool. Cut pieces with a sharp knife and remove from the pan.
NOTE: The mixture will be really hot, I use another baking sheet and press down. Make sure to put a layer of parchment paper in between. OPTIONAL: Dip the cooled granola bars straight into the melted chocolate so that the top is plain and the bottom is chocolate-covered. Set on parchment until set, sticking in the fridge to hasten this along if necessary.