These Granola Bars Reinvented – In the Round are perfect for breakfast on the run. They’re great to have stashed away for between meal munchies!
I love tried and true recipes that get all dressed up in new clothes! That’s exactly what these fun Granola Rounds are.
I have a favorite granola recipe that I’ve been making for what seems like forever. It’s loaded with oats and seeds and not too much oil. It always receives rave reviews and I make it with all sorts of variations.
Not too long ago, I decided to try something new with it. I used a little less oatmeal, scooped tablespoons of the unbaked granola into muffin pans and compressed them to make delicious round granola bars. It took a bit of tweaking, but I’ve got the technique down pat and it’s all set for you!
- 1 ¼ cups rolled oats old fashioned
- ½ cup sliced almonds
- ¼ cup sesame seeds
- 2 tablespoons ground flax seeds*
- ¼ cup dried fruit optional – I used dried currants
- ¼ teaspoon salt
- 3 tablespoons brown sugar
- 3 tablespoons honey
- 2 tablespoons canola oil
- ½ teaspoon cinnamon
- 1 teaspoon vanilla
- 1. Generously spray two muffin pans with baking spray. Don’t put the spray away yet, you will be using it in a little while.
- 2. Whisk together brown sugar, honey, oil, salt, and vanilla.
- 3. Mix together oats, almonds, sesame and flax seeds in a medium bowl. Pour liquid over dry ingredients and stir until well combined. After you think it’s well combined, stir one more time as you really want the oat mixture coated with the syrup mixture.
- 4. Divide the oat mixture into the 24 muffin cups, about 1 generous tablespoon into each cup. Using the baking spray can cover (it’s the perfect size), turned upside down, compress the oat mixture by pressing each one several times to create a very flat surface. (If you don’t use cooking spray, be sure to grease your pans well and then use something round and flat to compress the granola with.) Bake at 250˚F. for 30 minutes.
- 5. Remove from oven and compress rounds again with the top of the cooking spray can. Return to oven and bake another 30 minutes or until golden brown. Remove from oven and press one more time on the top of each round with your upside down cooking spray can. Cool for 10 minutes, then with a thin bladed knife gently pop each round out of it’s cup. Cool on a cooling rack. Store in an airtight container or in small plastic zippered bags for snacks on the go.