Breakfast...How sweet it is!

Breakfast in our home is always a rush.  With two little ones to get out the door and a husband who's in a rush, grab and go can sometimes be the only option.  In an effort to eat more whole foods, and to eat as healthy as possible, I began to experiment with granola bars.  Easier said than done.

What started out as a simple quick grab and go breakfast item, turned into the "War of the Roses".  We've been divided into two camps.  Crunchy granola bars, and chewy granola bars.  How do you keep everyone happy?  Well, its a little bit of this, a little bit of that.  Long story short, its a cross between a cookie and a granola bar.  Crunchy on the outside and somewhat soft on the inside.

The great thing about this recipe is, it comes together easily and it once you've mastered the base recipe, skies the limit! [The original recipe was inspired by Edible DIY: Simple, Giftable Recipes to Savor and Share by Lucy Baker] 

Serving size A bakers doze 13 squares

2 cups rolled oats
1 cup pecans, [you can use almost any nut of your choice] chopped
1 1/2 cup dried fruit [raisins, cranberries, apricots, you name it]
1 cup  all purpose flour [or use spelt, whole wheat ]
1/2 tsp baking powder
1/4 tsp table salt
1/4 lb [1 stick] vegan margarine [earth balance or willow run are great options]
3/4 cup packed light brown sugar [you can make your own, by using vegan sugar and black strap molasses, combine 3/4 tbsp of molasses for every 3/4 cup of sugar]
1/4 light agave nectar
1 tbsp ground golden flax meal + 3 tablespoons warm water [this is the equivalent of 1 egg.  This works much better than "egg replacer"
1 tsp vanilla extract [it here where you can really have fun.  I've used coconut, peanut butter, almond, orange]

Directions:

Preheat your over to 350 degrees

1. I  use a square muffin tin which has been lightly sprayed with a nonstick spray.  If you don't want to use an oil spray lightly, oil the tins with a bit of margarine.
2. In one of two bowls, combine rolled oats, nuts, and dried fruit of your choice and set aside.  In the second bowl, combine flour, salt and baking powder and set aside. 
3. Now comes the fun part.  If you have access to a stand mixer this is a great time to drag that puppy out. If not a hand held mixer will work just as well.  Beat the vegan margarine, sugar and agave nectar until light and fluffy.  Be sure to scrape down the sides of your bowl so you don't have any bits which are not combined.  Add your flaxmeal mixture and extract and continue to beat until all the ingredients have been incorporated. 
4. On to the rest of your ingredients.  Slowly add the flour mixture to your butter mixture until combined. Don't forget to scrape that bowl! 
5. You're half way home.  Add your rolled oat mixture until it just comes together.  At this point you can place your mixture in the fridge for a few minutes or you can take it right to the pan! 
6. Using and ice cream scoop, if you have one. Drop leveled scoops into the muffin tins and tap down to make them even. 
7. Place tin in your 350 degree oven and bake for 22-25 minutes or until the tops are a golden brown.  I know you will want to just gobble them up as soon as they come out of the oven, but let them cool a bit.  [10 minutes or so] Running a knife along the edges loosen the bars from the tin [continue to cool]. Once your bars are room temp free them from the pan and have at it!

These bars wont last long.  Ours didn't last a week in our house.  But if you do have the ability to keep them around, store them in an air tight container at room temperature.