Supplies have been purchased, labelled and ready to go. Clothing has been bought and washed. I even dug out the lunch bags from the back of the cupboard. It’s back to school season!
This year marks the first that all 3 of my children will be in school all day. In other words, it’s the first time I get ‘a days break’ from them in 10 years. 10 years!
Can you tell I’m excited?
I’m so excited, I even made my own Easy Homemade Granola Bars, people! Oh yeah, I’ve been busy making and freezing all kinds of lunches and snacks, muffins too. I’m THAT excited.
Thing is, these Homemade Granola Bars are insanely easy and so good. Better than any I’d ever tasted. One batch makes about 15 bars, and they freeze well which is perfect for sticking into that lunch box.
My plan is to make this recipe a couple times a month all year long. Yes, it’s THAT GOOD.
Homemade Granola Bars for Back to School. Easy, simple and versatile recipe that freezes well and can be made in batches and used later
- 4 cups quick oats
- 1 cup rice crispy cereal
- 1/4 cup shredded coconut
- 1/4 cup butter
- 1/3 cup honey
- 1/2 cup brown sugar
- dash of salt
- 1 tsp vanilla
- 1/4 tsp cinnamon
- 1/3 cup raisins
- 1/3 cup dried cranberries
- 1/3 cup chocolate chips
- 1/3 cup white chocolate chips
- 1/3 cup sunflower seeds
In a large mixing bowl, mix together the oats, cereal and coconut.
In a small saucepan over medium high heat - melt the butter. Then, add the honey, brown sugar and salt.
Stir together and when the boil reaches all the way around the edges of the pan - stop stirring and begin timing. Leave be for boil for 2 minutes but keep an eye on it so it doesn't overflow yet stays boiling.
After the 2 minutes, take off the heat and stir in the vanilla and cinnamon.
Pour the butter mixture over the oats using a rubber spatula.
Mix the ingredients together until the oat mixture is completely coated.
Mix in the raisins, dried cranberries, chocolate chips and sunflower seeds.
Drop all into a 9x9 *lightly greased* pan and press firmly with your hand until level and packed.
Place pan in the fridge for 20 minutes then cut to desired bar size.
Packed with so many great ingredients, it has both the granola and a sweet taste that is the perfect combination. This recipe is also very versatile, meaning you can add more raisins if you wish or omit the dried cranberries if desired. Just take a look at the additions and you could very easily tweek it to your own preferred taste.
My first batch was eaten by us this last week – for breakfast, snacks and taking on-the-go when taking in the last lazy days of summer. I already have another batch in the freezer and waiting for that first day of school.
When that big first day comes, you could use baggies, plastic wrap or the snack containers in the Rubbermaid Lunchblox kit. It is more earth-friendly! All you have to remember is to cut the granola bars into sizes to fit your container.
See what I did here? I suggested a great snack recipe for school, shared a secret on some great lunch-sending containers AND saved you money on your next grocery shopping trip. It really is a wonderful time of the year, isn’t it?!
What other easy recipes to make and freeze, for sending to school?