For the past month or two I’ve been obsessed with making the perfect homemade granola bars. My local bulk store loves me.  I’ve been experimenting with different ingredients, and I think we’ve got a winner. The basics tend to remain the same, but it’s the liquid binding agents that change the whole thing. Different recipes I’ve tried have used [...]]]>

For the past month or two I’ve been obsessed with making the perfect homemade granola bars. My local bulk store loves me.  I’ve been experimenting with different ingredients, and I think we’ve got a winner. The basics tend to remain the same, but it’s the liquid binding agents that change the whole thing. Different recipes I’ve tried have used combinations of peanut butter, eggs, corn syrup, honey, butter, brown sugar. . . Granola #2, the winner, uses a can of sweetened condensed milk and butter. Simple! Here’s the recipe.

3 cups of rolled oats
5 cups of a combination of the following- ( I use a giant measuring cup and keep layering  until I have 5 cups)

chopped walnuts
chopped pecans
almond slivers
shredded coconut
sunflower seeds
raisins
dried cranberries
chopped dried apricots
chocolate chips
white chocolate chips
butterscotch chips
wheat germ
flax seeds
bran buds

half cup of butter, melted
one can of sweetened condensed milk
2 teaspoons of cinnamon

Combine all the dry ingredients and mix. Whisk the condensed milk and cinnamon into the melted butter. Add to dry ingredients and mix well.

Press mixture into a cookie sheet lined with foil. Compact well, a fork works the best.

Bake at 350 for 25 minutes. Let cool for 10 minutes, flip granola out of pan and remove foil. Cut or break into pieces.

AMAAAAAAAZINGGGGG!