Speaking of traditions.
Did your family ever spend Christmas morning at the beach watching turtles? Have you ever had shrimp cocktail and steaks at your Thanksgiving? Tell me: are you required to sing a rendition of Carol of the Bells in the voice of Bleeker before you can even touch your gifts?
No, I didn’t make granola bars, but not one of my dishes this Thanksgiving was inspired by the pilgrims. And since when is green bean casserole a staple Native American dish?
So because of my massive headache and reluctance to consume anything but a cup of coffee, I’ll just tell you about these granola bars. You know, the healthy alternative to Thanksgiving leftovers the morning after.
I mean, I’m not chewing on yesterday’s pumpkin cinnamon rolls. Nor am I packing a quinoa stuffing lunch.
And hey! Figs have fiber! For decreasing that post-Thugsgiving bloat.
These bars pack a drop kick to the face. As if the figs, raisins, whole wheat, 10-grain mix, and figs weren’t enough, I managed to throw in chocolate chips. Trail mix to the max.
And hey, don’t fret. I’ll be posting a plethora of Thanksgiving treats that, to me, can be enjoyed year round.
2 cups old fashioned rolled oats
1/4 cup whole wheat flour
1/4 cup 10 Grain Hot Cereal (I used Bob’s Red Mill. You can also use bulgar wheat.)
3/4 cup almonds
1/4 cup flax seeds
1/2 cup raisins
1/4 cup semi-sweet chocolate chips
1/2 cup figs, chopped
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup organic creamy peanut butter
2/3 cup honey
1/2 teaspoon vanilla extract
Preheat the oven to 350 degrees Fahrenheit.
Warm the peanut butter in a microwave safe dish for 15 seconds. Add honey and vanilla extract and stir until fully incorporated.
Mix all of the other ingredients in a large bowl and add the peanut butter mixture, stirring until all of the dries are covered.
Pour into a thoroughly greased 9×9 baking dish and bake for 25 minutes for chewy bars.
Makes 16 bars.