Canning Tomato Sauce

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September 3, 2018 By Jennifer Lambert 14 Comments

Fresh tomatoes warm from the sunny garden are a favorite scent and flavor.

I miss my garden with Roma and Marzano tomatoes from my Utah garden.

We had so many tomatoes that year, we taught ourselves how to can tomato sauce so we had that fresh delicious flavor in the dead of winter.

Now we buy the tomatoes, on sale, ready to sauce, at local farmers markets.

We love this slow cooker marinara.

It’s super easy and my daughter is the resident marinara maker the last two years! Here she is last year, making sauce.

We cook the tomatoes and other vegetables with dried spices in the slow cooker for about 12 hours. Fresh spices are great for finishing recipes, but they become bitter when cooked down. We reduce it if it’s too thin. Sometimes, I adjust the flavor by adding a little more sugar or some lemon juice.

We then process it with our KitchenAid attachments and water bath can it.

Super simple and we use it on pizza, as a base for pasta sauces, and in other recipes.

We can never have too much!

Thanks to Ball canning for all the lovely jars!

5 from 3 votes

Slow Cooker Marinara

Cuisine Italian

Prep Time 5 minutes

Cook Time 12 hours

Total Time 12 hours 5 minutes

Servings 6 cups

Ingredients

8 large tomatoes quartered
1/2 sweet onion roughly chopped
6 cloves garlic
3 T olive oil
1 bay leaf
2 t basil
1 t oregano
1 t marjoram
1 t sea salt
1/2 t black pepper
1.5 t sugar or honey
2 t Balsamic vinegar

Instructions

Mix all ingredients in slow cooker and set on low for 12 hours. Your kitchen will smell amazing!
Process in batches in a food processor and strain through a food mill to get rid of peels and seeds – or use the handy dandy KitchenAid attachment.
If the sauce is too thin, we reduce it (thicken) in a big chili or stock pot on the stovetop for about 30 minutes to an hour. I adjust seasoning at this time too.
Freeze sauce in manageable amounts in zipper bags or plastic containers – or use jars in a bath canner.

Resources:

Not Your Mama’s Canning Book: Modern Canned Goods and What to Make with Them by Rebecca Lindamood
Ball Complete Book of Home Preserving
Water Bath Canner
Enamelware Water Bath Canning Pot Set
Artisan Tilt-Head Stand Mixer
Grinder Attachment for KitchenAid Stand Mixers
Fruit and Vegetable Attachment Strainer for KitchenAid Stand Mixers

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Our Favorite Salads

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August 20, 2018 By Jennifer Lambert 19 Comments

We love salads and have one at dinner almost every night.

I grew up with plain ole iceberg and carrots, but was delighted to discover so many healthier and tasty options as I grew up and ate at friends’ houses or traveled.

Salads are great during hot summer months when the veggies are in season, fresh from the garden.

Some of our favorite salads:

Greek:

Kalamata olives, cucumbers, tomatoes, feta, and sometimes red onion and bell pepper…with or without lettuce. With oregano and olive oil and red wine vinegar.

Italian:

We fell in love with Italian salads during our travels. There are regional delicacies and we love em all.

Florence had fennel, carrots, and grapes or raisins with Romaine and a simple olive oil dressing. So sweet and crunchy!

Venice had olives, oranges, and arugula. It was unique.

Rome had peppers, olives, onions, tomatoes, and Romaine. Yes, kinda like Olive Garden {gasp!} but it was all so fresh and lovely.

German:

Many German salads have lots of pickled veggies, sweet corn, and yogurt dressing or Thousand Island.

Grilled:

The texture and flavor of grilled lettuce is unique and amazing.

Don’t cut all the way through. Drizzle with oil and get a little char on a gas or charcoal grill. Add cheese, bacon, and tomatoes. Easy!

Fruity Nutty

I love berries and walnuts with spinach.

Also, I love pomegranate, apples or pears, almonds or walnuts over romaine.

These make great meal salads – with or without some chicken.

Wedge:

These seem so fancy in restaurants.

Bleu cheese, bacon, and tomatoes on iceberg slices are just so pretty.

I like to make it even more special by adding a drizzle of balsamic vinegar and grilling the tomatoes.

Salads can be so versatile. They can be an appetizer, side dish, or a full meal – with or without added proteins. We have fun playing with colors and textures.

What’s your favorite salad?

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What We Eat Every Week

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April 30, 2018 By Jennifer Lambert 13 Comments

We actually eat almost the same things every week.

It helps with planning and grocery shopping.

I use Checkout 51 and Ibotta apps along with Kroger sales and coupons to plan our week.

We buy most of our fruits and veggies and other items at Kroger. I occasionally buy organic. I plan to buy more from local farmers markets and perhaps growing some of our own this year.

We buy almost all our meats from a local butcher shop. I like knowing our meat is local and without hormones and other additives. They live happier lives and we’re happier not consuming mass-produced feedlot meat.

What We Eat Every Week:

Breakfasts

My husband usually makes breakfast for the kids on weekends and lets me sleep in. They love egg hash with sausage and potatoes, pancakes, waffles…all the things I seldom make. Tori’s favorite is eggs Benedict.

My typical weekday breakfasts for the kids are a combo of scrambled eggs, Oscar Mayer natural bacon, Jones sausage links or patties, steel-cut oatmeal, 10-grain porridge, cheesy grits, Annie’s canned biscuits with jelly, occasionally homemade muffins or scones.

Katie sometimes makes a lovely breakfast cake or muffins.

The girls sometimes get up late and have the yummy new protein Cheerios.

I have coffee and sometimes what the kids are having, but usually a mango-spinach or berry smoothie. Sometimes yogurt with fruit and homemade granola.

Lunches

Katie loves to make these little tortilla pizzas. Quesadillas are an easy lunch that kids can make.

We often have sandwiches or charcuterie platters.

Sometimes, we have leftovers, but we’re getting to the point there aren’t many! Sometimes, we have a fancy tea time with cute little sandwiches. When the kids were little, we did Muffin Tin Monday.

Dinners…

Sunday

We usually have leftovers or something quick prepped from the freezer.

Twice a month, the girls participate in church activities in the evening, so we don’t bother making a big fancy meal most Sundays. Sometimes, we even get some takeout.

Monday

I’m usually rested after the weekend, so I go all out and prepare something special.

I’ll go to the store and get fish to try or something a little different than our norm or that takes more time.

Sometimes, we have huge salads with grilled or leftover meat.

We like chicken Marsala.

Tuesday

Tacos, duh.

I make our own taco seasoning and use it in lots of dishes. Sometimes, I make a taco noodle casserole or baked chicken enchiladas.

Sometimes, we mix it up and have Asian tacos.

Wednesday

Usually something in the slow cooker, like a stew or roast. Sometimes something that’s quick and easy that can be thrown together last minute.

Swiss steak is delicious with lots of veggies.

Pork tenderloin is super easy and flavorful.

Everyone loves these Asian slow cooker pork ribs.

Our favorite soups: cream of vegetable, dill chicken, ham and bean.

Thursday

Usually something easy like pasta, potatoes, or rice and a grilled meat and steamed veggies. The kids have an architecture class at the library and it’s about a 30 minute drive, so we’re home about 7 and my husband finishes up what I’ve prepped.

Cashew chicken is a go-to that’s really easy to make.

I marinate meat in bags and it grills up super nice! These are great for camping, busy weeks, or grabbing a bag from the freezer when I’m out of ideas.

We reviewed eMeals one year and got some fun new meal ideas.

Friday

Homemade pizza. With a movie.

I usually have sliced tomatoes, sliced mozzarella, oregano basil garlic, with a few dollops of pizza sauce.

My husband and two kids like sausage and/or pepperoni. Two girls like sausage, pepperoni, onions, and red bell peppers.

Saturday

We often grill steaks or hamburgers.

When my husband travels out of town or works late, I make the things he doesn’t like – like tuna casserole or turkey divan, and lots of bell pepper dishes.

I’m also incorporating more vegetarian dishes into our family’s recipe repertoire.

We seldom dine out. I am usually disappointed at the quality for the price. I don’t like not knowing where my food comes from or what’s in it.

And I like that I can eat dinner in my loungewear.

There isn’t much that I can’t make myself at home – better and cheaper.

Resources:

The Case Against Sugar by Gary Taubes
The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet by Nina Teicholz
The Great Cholesterol Myth, Revised and Expanded: Why Lowering Your Cholesterol Won’t Prevent Heart Disease–and the Statin-Free Plan that Will by Jonny Bowden and Stephen T. Sinatra
Animal, Vegetable, Miracle: A Year of Food Life by Barbara Kingsolver
Food Matters: A Guide to Conscious Eating with More Than 75 Recipes by Mark Bittman
VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good by Mark Bittman
In Defense of Food: An Eater’s Manifesto by Michael Pollan
The Whole30: The 30-Day Guide to Total Health and Food Freedom by Melissa Hartwig Urban and Dallas Hartwig
100 Days of Real Food: Fast & Fabulous: The Easy and Delicious Way to Cut Out Processed Food by Lisa Leake

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Easy Lo Mein

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March 12, 2018 By Jennifer Lambert 7 Comments

We love lo mein but we can’t afford to get takeout every week nor do we want MSG that’s often in it.

My teen daughter complained the other day that holidays at our house are boring because we don’t ever have special meals. She said we cook too well at ordinary times to do anything extraordinary at holidays.

I’m hurt, but she’s not wrong.

This easy lo mein is pretty healthy and natural and comes together in a pinch!

It’s pretty easy to make lo mein at home and we add in the veggies and meats we like, customized for everyone.

I usually buy a bag of shredded carrots. I slice onions and bell peppers very thin.

The kids like the crunch of water chestnuts and baby corn.

You can add any veggie you like to customize.

I add some napa cabbage or some greens to steam as the last step.

I often top the bowls of lo mein with chopped green onions and sesame seeds.

I often use leftover chicken or stirfry up a quick batch of marinated chicken breast or shrimp. You can use tofu or any or no protein for frugal meals.

We often just use a box of cheap spaghetti, but the Asian lo mein noodles really are superior. I boil and drain it and toss it with some sesame oil while I saute meat and veggies.

It’s best to do things in batches and then toss it all together at the end so it’s fresh and hot.

I tend to make a quick sesame teriyaki sauce that pleases everyone’s taste buds. Those of us who like a bit of spice just add some chili garlic sauce at the table. Chopped cilantro is also nice.

This quick and easy meal is a crowd-pleaser.

Lo Mein

Course Main Dish

Cuisine Asian

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 6

Ingredients

Lo Mein

1 package spaghetti
1 can water chestnuts, sliced or chopped
1 can baby corn, sliced
1/2 bag chredded carrots
1/2 head Napa cabbage, chopped or baby bok choy or spinach or whatever
1/2 medium bell pepper, sliced
1/2 medium onion, sliced
1/2 cup mushrooms, sliced
2 chicken breasts, sliced into bite-sized pieces or shrimp or pork or beef or tofu

Teriyaki Sauce

1/2 c Tamari
1/4 c sesame oil
1 clove crushed garlic
1 t grated ginger
1/8 c brown sugar
1/8 c Mirin or sherry

Instructions

Marinate chicken or other protein: 2 T soy sauce and 1 T sesame oil. Add 1 T sugar. Toss in 1-2 T cornstarch. It should make a paste coating the meat.
Boil a pot of salted water. Prepare noodles according to package instructions.
Heat 1-2 T peanut or other mild oil in wok or large pan. Saute carrots and onions. Add peppers, water chestnuts, corn, mushrooms. Drain vegetables in a colander or on paper towels.
Heat 1-2 T oil in pan. Saute chicken in batches until cooked through. Drain in colander or on paper towels.
Heat sauce in pan and combine with noodles, vegetables, chicken. Use tongs to gently coat every noodle with the sauce.
Add in Napa cabbage or other greens to steam the last minute. Divide into pretty bowls. Sprinkle with chopped green onions and/or sesame seeds. Season with chili garlic sauce to taste.

Linking up: Holiday Journey, Modest Mom, Darling Downs Diaries, Blogghetti, Life of Faith, Squishable Baby, MaryAndering Creatively, GodSized Dreams, Holley Gerth, Inspiration for Moms, Simple Life for a Fire Wife, Lori Schumaker, Trekking Thru, That Recipe, Timeless Mama, Home Stories A to Z, Live Randomly Simple, Teaching What is Good, LouLou Girls, April Harris, Jaime Wiebel, Wise Woman, Jessi’s Design, Ducks in a Row, Marilyn’s Treats, Soaring with Him, Mississippi Mom, Sarah Frazer, Becoming Press, Our Three Peas, Raven Would, Bringing up Georgia, Breakthrough Homeschooling, Gingersnap Crafts, Journeys in Grace, Jennifer Dukes Lee, Life Beyond the Kitchen, A Bountiful Love, Life with Lorelai, Creative K Kids, Sugar Spice and Family Life, Our Mini Family, Coffee With Us3, Being a Wordsmith,

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Tortilla Pizzas

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May 24, 2017 By Jennifer Lambert 21 Comments

Tortilla pizzas are a super easy meal that kids can make themselves!

We love using leftover wheat homemade tortillas, but storebought ones are fine.

These are great to make when we travel or during PCS season when our household goods are all packed up and shipped. They’re easy and don’t require much prep or equipment.

It’s super easy with all-natural breakfast sausage and a shredded Italian cheese blend. We always have those on hand.

You can add more toppings, but these simple tortilla pizzas are just super easy and crowd pleasers.

My 10-year-old daughter, Katie, loves to make these for herself and her siblings for lunches or snacks.

We had three storebought tortillas, just enough for a light lunch. The homemade ones don’t last long around here!

Kraft cheese isn’t ever my first choice, but it’s what’s available to us from the commissary and melts better than other choices from either the commissary or German stores.

Katie lovingly spreads the sauce on the tortillas. She’s so much more careful than I’d be!

She evenly distributes the sausage.

She puts on just enough cheese.

I love the height of my oven, that makes it easy to get pans in and out!

She sets our retro timer for 10 minutes.

And then: delicious, melty tortilla pizzas!

I like mine with onions and peppers.

I imagine trying lots of fun new flavors. These could great appetizers for a party too!

The crispy tortilla crust is amazing.

It’s hardly a recipe with only 4 or so ingredients…

Tortilla Pizzas

A super easy and frugal meal that kids can make themselves! You can add whatever toppings you like!

Cuisine Italian

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4

Ingredients

4 tortillas
4 T pizza sauce
3 oz sausage
4 oz Italian cheese

Instructions

Preheat oven to 400*
Brown sausage in a pan.
Spread pizza sauce on tortillas. Sprinkle sausage on. Spread cheese on top.
Bake in oven for about 10 minutes.

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Slow Cooker Asian Pork Ribs

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January 26, 2017 By Jennifer Lambert Leave a Comment

Slow Cooker Asian Pork Ribs is one of my family’s favorite meals.

It’s a simple and flavorful fix and forget meal.

My girls love to prepare this meal for a great dinner we all look forward to all day long.

We buy country style pork ribs and drizzle them with Hoisin sauce, soy sauce, Mirin, brown sugar, minced garlic, grated ginger, and sherry.

They’re fall apart good!

I love my slow cooker that has a medium setting, so they’re still firm, but tender and moist.

We like to serve these with jasmine rice and steamed vegetables.

Slow Cooker Asian Pork Ribs

Course Main Dish

Cuisine Asian

Prep Time 5 minutes

Cook Time 4 hours

Total Time 4 hours 5 minutes

Servings 6

Ingredients

2 lbs country style pork ribs
1/4 c soy sauce
1/4 c Hoisin
1/4 c Mirin
1/4 c dry sherry
1/4 c brown sugar
2 t minced fresh garlic
2 t grated fresh ginger

Instructions

Place country pork ribs in slow cooker.
Mix sauce ingredients together in small bowl and pour over ribs.
Cover and slow cook for 6 hours.
Serve with jasmine rice and steamed veggies.

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Cashew Chicken

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December 27, 2016 By Jennifer Lambert 7 Comments

Cashew chicken is a favorite at our house.

It’s easy to make on a weeknight.

It’s even easy enough for my kids to make it!

Everyone loves it – even my baby niece who eats next to nothing. They now call it “Aunt Jennifer’s Chicken.”

We chop up boneless skinless chicken breasts into bite-size chunks. Sprinkle on a little cornstarch and stir in some sugar, salt, sesame oil, and soy sauce. We let it sit for about 30 minutes. This makes a delicious crust when it’s stir-fried in hot oil. We use peanut oil, but coconut oil or olive oil works well too. We avoid canola and most other oils.

My kids love to help by chopping up veggies and setting the table. They often help cook too! The hot oil is a bit too dangerous – even for me. The husband usually does that part.

Yes, she knows she’s supposed to have her hair pulled back. Sigh.

My husband heats up peanut oil in the wok. He stir-fries the chicken in batches.

After stir-frying the chicken, we let it drain in a colander.

He stir-fries the veggies, then adds the chicken and sauce in.

These are our favorite cashews. (you can use almonds or peanuts or none at all!)

I blend the sauce in a measuring cup. It’s just chicken stock, cornstarch, and Hoisin sauce. Super simple but very flavorful! I often use lots of minced garlic.

I like onions, peppers, and mushrooms in mine. The kids prefer just water chestnuts. I make jasmine rice and usually steam some broccoli, carrots, and cauliflower also.

We always have happy kids on Cashew Chicken night!

Cashew Chicken

Course Main Dish

Cuisine Asian

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 6

Ingredients

4-6 chicken breasts or thighs boneless skinless
1 c vegetables water chestnuts, onions, bell peppers, mushrooms, etc.
2-3 T peanut or coconut oil
1/2 c cashews

Marinade

2 T soy sauce
2 T sesame oil
2 T cornstarch
1 T sugar

Sauce

1 T cornstarch
1.5 c chicken stock
2 T hoisin sauce

Instructions

Slice chicken into bite-sized pieces.
Roll chicken pieces in cornstarch. Marinate in soy sauce, sesame oil, and sugar.
While chicken is marinating, chop veggies and prep rice. Mix sauce in a small bowl or measuring cup. Set aside.
Stir fry chicken in small batches in wok or large skillet. Drain in colander or on paper towels.
Stir fry or steam veggies.
Return chicken to pan and pour in sauce. It should thicken quickly. Add veggies to saucy pan if desired. Sprinkle cashews over top. Garnish with cilantro if desired.
Serve over jasmine rice.

Other Kids in the Kitchen recipes:

Raspberry White Frozen Hot Chocolate – Cooking with Kids | The Gifted Gabber

Super-Healthy and Super-Yummy Strawberry Pineapple Smoothie | Living Montessori Now

Linking up: LouLou Girls, Modest Mom, Strangers & Pilgrims on Earth, Tell Me a True Story, What Joy is Mine, Pat and Candy, VMG206, Oh My Heartsie Girl, Southern Beauty Guide, Classical Homemaking, Holly Barrett, Holley Gerth, Live Laugh Rowe, Feeding Big, Creative K Kids, Life Beyond the Kitchen, Sincerely Paula, Create with Joy, Happy and Blessed Home, Juggling Real Food and Real Life, Sugar Spice and Family Life, Being a Wordsmith, Strawberry Butterscotch, Saving 4 Six, Kids Activities Blog,

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Chocolate Spice Cookies

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November 22, 2016 By Jennifer Lambert 12 Comments

These Chocolate Spice Cookies are a hit with my family and anywhere I choose to take them.

My girls love to help in the kitchen, especially when cookies are involved!

The girls were a big help!

These chocolatey cinnamon cookies are warm and delicious.

A perfect holiday treat!

We love using essential oils in baking. They have a strong flavor and aroma.

Cinnamon oil makes chocolate delectable!

These cookies smell amazing and they’re just the right amount of spice!

Chocolate Spice Cookies

Cuisine Holiday

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 3 dozen

Ingredients

12 oz package chocolate chips
3/4 cup AP flour
1/2 tsp baking powder
1/4 tsp kosher or sea salt
1/4 cup butter
1/2 cup white sugar
1/4 cup brown sugar
2 large eggs
2 tsp vanilla
2 tsp cinnamon or 5 drops cinnamon essential oil
1 tsp chili pepper powder

Instructions

Melt 1/2 chocolate chips in a double boiler or in the microwave.
Cream butter and sugars.
Add eggs. Beat until light in color. Add vanilla, cinnamon or oil, and pepper.
Add melted chocolate to sugar mixture. Mix well.
Whisk together flour, baking powder, and salt in a separate bowl.
Add dry ingredients to wet, folding in just until mixed. Fold in the remainder of the chocolate chips
Drop by spoonfuls onto baking sheet.
Bake 375* for about 10 minutes or until crackly on top.

Linking up: A Fresh Start, Inspiration for Moms, Marilyns Treats, Written Reality, Moms the Word, The Chicken Chick, The Logbook, The Mrs. Tee, Life of Faith, Practical Mom, ABC Creative Learning, What Joy is Mine, Strangers & Pilgrims on Earth, Morsels of Life, Peaches and Salt, Sarah Celebrates, Creative K Kids, Simple Life of a Fire Wife, Classical Homemaking, A Proverbs 31 Wife, Women with Intention, VMG206, Jamiffer, Oh My Heartsie Girl, Feeding Big, A Bountiful Love, Life Beyond the Kitchen, Tots and Me, Frog’s Lilypad, I Choose Joy, Sincerely Paula, Create with Joy, RCH Reviews, Penny’s Passion, Live Laugh Rowe, Katherine’s Corner, Life with Lorelai, Happy and Blessed Home, Juggling Real Food and Real Life, Sugar Spice and Family Life, Crafty Moms Share, Being a Wordsmith, Boondocks, Classical Homemaking, Lamberts Lately, Snapcreativity, Design Dining and Diapers,

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Aunt Betty’s Punch

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October 31, 2016 By Jennifer Lambert 3 Comments

I don’t remember too many family traditions that are unique.

We don’t have any real ethnic background. We had good Southern cooking at holidays and celebrations, but it wasn’t anything super special. It was sure better than any of those cooks on the Food Network though!

My Aunt Betty’s punch was at every holiday and celebration.

It’s super simple and delicious. It’s versatile with fun flavors and colors to match any event.

I grew up with cousins by the dozens and family events were huge. We always had Aunt Betty’s punch – at birthdays, Easter, Christmas, showers.

My Aunt Betty is 86 and has Alzheimer’s Disease now. My kids got to meet her a couple years ago, when we drove from Utah to Georgia, before flying to Germany. It was a bittersweet moment for me. She’s still so beautiful.

She was the greatest cook! I remember one time I spent the night at her house and she asked what I wanted to eat for dinner. I was probably about 7 or 8 and I told her, “Steak!” Can you believe that she had a little sirloin in her freezer? She thawed it out, seasoned it, and broiled it. It tasted better than any restaurant.

We’ve always lived far away, being a military family. My kids haven’t grown up with many family traditions.

My kids get super excited when we have my Aunt Betty’s punch. I’m making it a tradition because we live far away from family.

I made the punch for our little family Halloween party.

I used pineapple juice and ginger ale and rainbow sherbet. The result was ghoulishly fun.

Memories in a glass right here.

See how the sherbet blends with the juice and soda to make a fun foamy festive punch?

Any kind of sherbet can be used. I especially like using raspberry or lime. It makes such a pretty punch. I imagine you could mix it up with different juices or use a lemon-lime soda as well. Maybe a little vodka for extra oompf?

I’ve sometimes frozen fruit pieces (pineapple slices are gorgeous!) in juice cubes and floated that in to keep the punch chilled without watering it down.

Aunt Betty’s Punch

Cuisine Beverage

Prep Time 5 minutes

Total Time 5 minutes

Servings 12 cups

Ingredients

1 2 liter bottle ginger ale
1 large can pineapple juice
1 pint sherbet

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Easy No-Bake Granola Bars

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August 22, 2016 By Jennifer Lambert 1 Comment

We used to love a particular store-bought peanut butter chocolate chip granola bar. We always had them in our pantry.

When we became more conscious about what we were putting into our bodies, we realized they were full of additives and undesirable things.

I’ve been experimenting to make our own, as close to that flavor we remember.

Our no-bake granola bars, customizable with ingredients like rice cereal, dried fruit, nuts, and nut butter!

Here are all our favorite ingredients:

Katie melts the honey, sugar, and peanut butter:

Tori mixes the dry ingredients:

We fold in the peanut butter syrup to the dry ingredients:

I line a pan with parchment paper:

I press the granola into the pan:

Chocolate chips are pressed last so they don’t melt too much.

I fold over the parchment and press with my hands, then cover over it all with foil, and refrigerate. For at least an hour, usually overnight.

The cold granola cuts pretty. We store it in zip bags in the fridge since it’s a little more gooey than store-bought bars.

These granola bars are super easy to make.
You can add different nuts, nut butter (or not), chocolate, dried fruit, seeds, different cereals – make them how you want! You can add more or less sweetener to your taste.

Granola Bars

Prep Time 10 minutes

Total Time 1 hour 10 minutes

Servings 16

Ingredients

Dry ingredients

2 cups oats
1 cup rice cereal
1 cup sliced almonds any chopped nuts
1/4 cup flaxseed
1/4 cup wheat germ
1/8 cup chia
1/4 cup dried fruit optional
1/4 cup chocolate chips optional

Wet ingredients

1/3 cup honey
1/3 cup brown sugar
1/2 cup peanut butter any nut butter, optional
1 t vanilla
1/2 t salt

Instructions

Melt sugars and peanut butter over medium heat and then add salt and vanilla.
Stir together dry ingredients (except chocolate) in a large bowl.
Fold in the peanut butter syrup and mix until incorporated.
Cover a 13×9 baking dish with foil or parchment paper and press into pan.
Press chocolate chips into granola.
Cover and refrigerate at least an hour.
Cut into bars and enjoy!
We keep these in the fridge in baggies since they’re stickier than store-bought granola bars.

Check out other Back to School snacks!

Watermelon Pizza | The Gifted Gabber

Ants on a Log Fun Food Preparation for Preschoolers | Living Montessori Now

Oat and Honey Peach Muffins | Kitchen Counter Chronicles

No bake chewy choc chip muesli bars | Kidgredients

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