home made granola bars

Home Made Chewy Granola Bars

Home Made Chewy Granola Bars

When looking for a granola bar recipe I knew I needed it to be incredibly easy since I’ll have to make it often, also I needed it to be something that the boys can still grab on their own while I’m either still in bed or getting ready for the day or whatever!

 


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These Granola Bars can be individually wrapped and stored in the fridge.

We used peanut butter instead of almond butter, mostly because I had peanut butter.  But ether works great in these.

This recipe does have honey in it. At this point, I think I’m ok with local honey for the boys, in moderation. I did add a little less than the recipe calls for, mostly because I’m trying to change the boys expectations of things being so sweet!

And for the next batch I think I’ll double the recipe and use a sheet pan instead of an 8 x 8. I don’t think the boys would mind them being thinner (the first batch came out really thick)  and my oldest wished they were shaped like the store kind  (more rectangular) ?

Anyways, after getting over the shape of them, the boys loved them!

I forgot to take a picture and the first batch is already gone!!!

But we just made the second batch so here’s some pics of the process!

 

Chewy Granola bars home made

 

home made chewy granola bars

 

This time we used sunflower seeds instead of almonds (because that’s what we had).

 

 

Now that they are thinner.. I did notice they crumbled pretty easily.. so I want to figure out a way to bind them a little better.. next batch! ?

 

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Print Recipe
Chewy Granola Bars
An alternative to those sugar and preservative filled bars my boys live.
home made granola bars
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Prep Time 10 minutes
Passive Time 1 hour
Servings
bars
Ingredients
Prep Time 10 minutes
Passive Time 1 hour
Servings
bars
Ingredients
home made granola bars
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Combine all ingredients together in a mixing bowl. Add more honey if needed.
  2. Line your pan with parchment paper. You can use an 8x8 pan or a sheet tray with an edge if you want thinner ones. Another option is to just roll them in balls.
  3. Place in freezer until solid, about an hour. Once frozen cut into bars. wrap each one with parchment paper to keep from sticking together. Store in the fridge or the freezer.
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  • Update: We have made these a lot! The best thing about them is you can change this recipe around in lots of ways.. just use whatever you have in the kitchen today! And as for shape, we’ve tried thicker, thinner, we even rolled them in granola balls (big hit around here) they are all great!

 

For more articles from our kitchen check out these recent posts:

 

instant pot veggies

Calling all the veggies to the Instant pot

instant pot

 

Calling all the Veggies, “get in my Instant Pot!!!” 🙂

Steaming veggies in our “magic” pot is super simple!


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Although it may be easy, I know all things Instant Pot were nerve-racking and intimidating for all of us at one time. So, I thought I would just quickly explain how I do it and of course you should try it and find exactly how you like it!

 

For most vegetables I would cook them in the Instant pot on the manual setting (high pressure) for 0 minutes! Yep! zero minutes! This means that it will come to pressure and then immediately be done. And always do a quick release to stop the cooking right away!  The only time I have it in the pot for any longer, is if it’s a little tougher veggie, but even then it’s usually just 1 or 2 minutes!

I’ll give a couple of examples:

First up let me show you these delicious, amazing brussels sprouts (No, I’m not even joking, they are my new favorite veggie)

Brussels sprouts

I adapted this to start in the Instant Pot and then finish in a pan (but actually you could saute in the pot, not sure why I didn’t think about that until now). The original recipe comes from my beautiful friend Tiffani Swain.

 

There are a few ways to put your veggies in the pot.

1. Straight in the pot with the water.

2. On the trivet or in a steamer basket .

3. In a bowl with the water on top of the trivet. This is called Pot in pot (pip) cooking. If you don’t have a steamer basket this is a great option to easily remove all the sprouts after cooking.

Whichever way you choose, you’ll just need a cup of water and the brussel sprouts.

Trim off the ends and if they are pretty big, cut them in half. Brussels in the IP

 

 

 

 

Close the lid and seal. Set for 1 minute and you’ll be ready in no time.

 

You’ll need Garlic, Butter, salt and pepper, and Parmesan cheese to finish these beautiful veggies.  Salt and pepper box

Have I posted about my awesome salt and pepper box?? I’m not joking when I say this is the first thing I bought for the new kitchen project. I had it sitting on my wish list for a while and as soon as we finished setting a budget and planning, I ordered it from amazon! 🙂 It’s my favorite and you can get one here!

 

Melt the butter and saute the garlic until fragrant. Add the steamed brussels to the pan and saute for several minutes, stirring frequently. Once done (I usually like a little crispy edges from the saute, but if in a hurry I just take them off after they are completely coated in the yummy butter. delish either way!) sprinkle with Parmesan cheese.

 

It’s taken three times serving these, but finally my boys ate a couple of pieces with out much wining and had smiles too! ( I may or may not have bribed them with sugar-free soda, which is a huge treat around here 🙂 )

kids and brussel sprouts Smile brussel sprouts

 

 

 

 

 

 

 

Corn On The Cob:

Read More

love and scribbles-snack time instant pot eggs

Instant pot snacks – Hard-boiled eggs!

Instant Pot snacks – Hard Boiled Eggs

 

One of my favorite snack and lunch items, packed with protein is hard-boiled eggs!


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Now, I’m not going to pretend that boiling eggs on the stove is hard but the Instant Pot does hard-boiled eggs like a champ! And they are super-duper easy to peel!!

 

Here’s the method I use every time and it hasn’t failed me yet. (this is for hard-boiled, if you like them a bit softer you’ll need to adjust the timing a bit until you find your perfect method)

 

1 cup of water in the bottom of the IP. Place trivet in the pot and put all the eggs in!! I’ve seen some do as many as two dozen at a time! So this is a really awesome plan if you are making deviled eggs or salad for lots of folks.

Place the lid on and make sure your spout is set to seal. Set it for manual (high pressure) for 6 minutes.

 

 

 

 

 

When it is done the IP will beep and then will start the count up…. this is naturally releasing the pressure… I do this for 6 minutes. (set a timer so you don’t forget.)

Then release the rest of the pressure.. open and scoop eggs into an ice water bath and leave for 6 minutes.

 


I love these mitts for things like grabbing the eggs out!

 

Once fully cooled these eggs will slide right out of their shell. It’s so easy!!instant pot egg shells

 

 

 

 

 

And now I have a quick snack or even lunch ready to go in the fridge.

instant pot eggs

I like to make egg salad with mayo, mustard and salt and pepper. I don’t even need bread but if you want to make a yummy sandwich, easy peasy.

Green salads are always better with hard-boiled eggs

And grabbing a hard-boiled egg sprinkled with seasoning salt and pepper for a quick snack is filling and packed with protein!

 

Happy Instant potting to you all,

 

 

Don’t have an Instant Pot yet?

come on and join the craze!

Print Recipe
Hard Boiled Eggs
The Easiest way to make Hard Boiled Eggs and The shells peel away like magic!
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Instant Pot
Cuisine snacks
Prep Time 2 minutes
Cook Time 6 minutes
Passive Time 12 minutes
Servings
Ingredients
Course Instant Pot
Cuisine snacks
Prep Time 2 minutes
Cook Time 6 minutes
Passive Time 12 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place 1 cup of water in the Instant Pot. Place eggs on top of trivet in the pot.
  2. Secure lid and make sure spout is set to seal. Set for Manual (or pressure cook) for 6 minutes.
  3. Once it has come to pressure and cooked for 6 minutes the IP will beep and start counting up. let it naturally release pressure (leave it alone) for 6 minutes.
  4. Transfer eggs into an ice bath for at least 6 minutes. allowed to cool before peeling.
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Want to read more about why I love my Instant Pot:

Instant Pot lunch:Chicken in minutes

Once A Month Meals

Instant Pot Craze

Instant Pot Yogurt – seriously, it’s easy!! 

Shared on Mommy Momments Blog link up over at www.lifeoffaithblog.com

 


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pineapple ice cream

Sugar Free Snacks-Pineapple Whip

Sugar Free Snacks – Pineapple Whip

 


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One thing I’m pretty serious about along this nutrition journey is that I don’t want my kids to feel like they “miss out” because they can’t have the sugar and junk. So I am determined to find fun, exciting snacks and treats that are still healthy! This Pineapple Whip is super easy to make and absolutely refreshing and delicious

Note: technically these shouldn’t be considered “sugar-free” snacks since they have honey in them.. maybe more like refined sugar free? ?

 

Pinterest is an amazing tool! So many creative people to follow!

This recipe was quick and easy to make and the whole family LOVED it! Oh and we didn’t have coconut milk so I just used Almond Milk and it was still wonderful!

 

 

 

 

 

 

We have started keeping pineapple in the freezer as often as possible so whenever we want to make this, it’s ready to go!

Print Recipe
Frozen Pineapple Whip
Refreshing, naturally sweet, creamy like pineapple ice cream
pineapple ice cream
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Dessert
Cuisine Dessert
Prep Time 20 minutes
Passive Time 10-24 hours
Servings
servings
Ingredients
  • 1 Fresh Pineapple peeled, cored, cut into chunks and frozen (6.5-7 cups)
  • 1/2 cup Nut milk Almond, coconut, cashew.. really whatever you have (more may be needed to reach desired consistancy)
  • 1-3 TBsp Honey (optional)
Course Dessert
Cuisine Dessert
Prep Time 20 minutes
Passive Time 10-24 hours
Servings
servings
Ingredients
  • 1 Fresh Pineapple peeled, cored, cut into chunks and frozen (6.5-7 cups)
  • 1/2 cup Nut milk Almond, coconut, cashew.. really whatever you have (more may be needed to reach desired consistancy)
  • 1-3 TBsp Honey (optional)
pineapple ice cream
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. peel, core, and cut pineapple. lay pieces out on parchment paper on a cookie sheet in a single layer. Place in freezer until frozen completely. (any where from 10-24 hours)
  2. Place frozen pineapple chunks in the food processor and blend with the milk. scrape down the sides and add more milk if it isn't creamy enough. Taste and add honey if the Pineapple isn't sweet enough on it's own! Enjoy!
  3. Serve and enjoy right away!
Recipe Notes

Frozen Pineapple Whip -- my kids call it Pineapple ice cream! 🙂 

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Need a Ninja to whip this up?

 

We love the Ninja!

 

Next up, I wanted to replace the granola bars that my guys eat everyday! They have 8 grams of sugar in a tiny little bar and I’m not quite sure how the nutrition value really stacks up…..

You can see my recipe here.