Granola bars that might not change your life, but they sure as heck taste AMAZING.

My family is privy to a little secret that I am going to share, just once.  The first time I tried to make granola bars, they were burnt over baked. I followed this recipe to the letter.  My goodness I was ticked that they were basically good enough to present as a burnt offering to my sweet boys.  NOT ACCEPTABLE. 

Have you ever eaten something like that?  Over done oats? Not pleasing. Not at all.  Well, if you know me, I knew in my little baker's heart that I could get it right the next time.  I don't know how old the gal's oven is that did the recipe, but good gracious the statement "baking times may vary" has never been more true.  Check these little beauties out.

 

A pan of golden deliciousness!  Baked for about 22 minutes, not the crazy 30-40 recommended. Cooled and cut a double batch like this made me sad I wasted money buying granola bars all these years.  The beauty of this method is the variety!  Our family loves a more chocolaty bar, not ashamed to admit it.  You can add the ground flax, like she suggests, so I feel better about myself.

 

 

My most recent batch was for a Stake Preparedness event(using emergency food storage). Justin is the "go-to" guy for our Ward (local church congregation) for emergency stuff.  He "volun-told" me to enter a recipe, only made from pantry and food storage ingredients. NO PROBLEM.  Granola bars were the answer, easy to do. I had all the ingredients on hand - almost.  I decided my ratio of chippy-ness wasn't high enough.  Butterscotch chips made their debut, to rave results and a 2nd Place prize!  Scored a gift card too.