I adapt this recipe seemingly each time I make granola bars, and regardless, Sarah (Jackson’s Mom) makes me feel as though I’ve performed a miracle each time. Thus, if you are in need of feeling like a Goddess (or God), whip up a batch of these. The reviews from the kids are hit or miss, but the parents love them!
- 1 cup old fashioned rolled oats
- 1/2 cup raw millet
- 3 Tbsp flax seeds
- 2 ripe bananas, mashed
- 2 Tbsp molasses
- 2 Tbsp coconut oil
- 1 tsp vanilla extract
- 1/4 cup dried cranberries
- 1/4 cup dried apricots, chopped
Preheat oven to 325 Fahrenheit.
In a large bowl combine oats, millet, and flax seeds. Set aside. In a separate bowl mash bananas, add molasses, coconut oil, and vanilla. Combine the two mixtures and fold in dried fruit.
Divide the batter into a greased muffin pan and press down each granola cake lightly to ensure that they are each formed, and not crumbling after you bake them. Bake for 30 minutes, cool. Keep refrigerated, or freeze.