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thick, chewy granola bars
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smitten kitchen | thick, chewy granola bars

thick, chewy granola bars

I know, I know, I just talked up granola bars last September. Waxing on about granola bars twice in six months is just weird, right? I can’t help it, I honestly don’t remember last September. I was 37 weeks pregnant. I was as big as a house. I had a baby two weeks later, which I barely remember either, though that’s probably for the best. I forgot about the granola bars in my freezer too, until at least December and when I unearthed them they were so crisp I had to crumble them over yogurt. With a mallet. Then two weeks ago I bought a house-made granola bar at Whole Foods, sunk my teeth into it’s thicky, chewy, ingredient-laden madness and was consumed with envy; why haven’t I made granola bars that taste like that? (Minus about half the sugar; they’re crazy sweet. )

So I got back to the drawing board which quickly led me to a recipe on the King Arthur Flour website. I’ve been warm to their recipes since they led me to the best whole wheat muffin I’ve ever eaten and this one did not disappoint. With a few tweaks — reducing the sugar significantly and putting it in a smaller pan in an attempt to make them as thick as those from Whole Foods — these were exactly what I had been pining for.

(And seriously, can you imagine a better food gift to bring to new parents? Trust me, few things are more welcome than delicious nutrient-rich food in compact/one-hand-eating-friendly packages.)