Nutty M&M Granola Bars

If you do really enjoy nuts, you are going to love this crunchy nutty granola bar! If you don't.... welll I don't know if I can be friends with you. Just kidding. I found this recipe on one of my favorite food blogs, ever. Please check out her site: www.farmgirlgourmet.com. This girl knows how to make good wholesome food like what your mom or grandma would've put on the table... no can of whatevers in her her recipes. Absolutely delicious!

I have made this a few times and each time I get better at waiting. Not better at making the recipe, you heard me right. I get better at waiting. This recipe is a cinch to make and most of the ingredients are easily found at the grocery store. It is the waiting that is hard. I am talking about the point in which you pull out the bars from the oven and see them just sitting on the top of the stove cooling, and know if you have to wait before you can cut them or they will crumble. So you can see them, smell them, but you can't touch them until they are FULLY cooled. So far I haven't been able to make it without at least couple crumbling while cutting. Each time I do get better. That smell of yumminess in the oven gets me every time. Its like those commercials where the mom is trying to get everyone to do something together so she whips up a batch of cookies and tad dahh everyone comes. The power of baked goods.... is amazing.

If you cannot wait and some of it does crumble keep the crumbles in a zip lock bag. They are awesome the next morning with some plain Greek yogurt. So if you thought granola bars were only found at speciality places or out of box from the grocery store, you must try this. It is so easy and takes only 10 minutes of active hands on cooking. 25 minutes to bake and approx 45 minutes to cool it down. Easy recipe. Hard to wait.

To make these sweet, healthy, chocolate, nutty, M&M granola bars gather the following ingredients:

1/2 cup Unprocessed Bran or Wheat germ

1/4 cup brown sugar

1 cup sliced or silvered almonds (both works well)

1/2 cup peanuts, I used salted (plain works well too)

1/2 cup honey

1/2 tsp salt, kosher, course
1/4 cup chocolate protein powder

2 cups rolled oats
 1/2 cup sunflower seeds, raw or salted (this time i used salted)

2 Tbs or 1 oz of unsalted butter (lots of salt already going on with the nuts)

2 tsp vanilla extract (although am going to try walnut exact next time)
6 oz (half of a bag) peanut m&ms (different colors for different seasons would be cute too... red m&ms for valentines day  

Not super great with a knife. Should've waited another few minutes before cutting but wow did they taste good! 

Directions

1. Preheat your oven to 350. Mix the wheat germ/bran, almonds, peanuts, and rolled oats together in a large bowl. Once combined dump the bowl onto 2 baking sheets. Shake the pans a few times to flatten them out.

2. Toast the nut mix for approx 10 minutes. Shake the pans every 2-3 minutes and stir if the outside edges start to turn dark. 

3. While the mix is toasting up, grab a small or medium saucepan to melt the butter, and combine the honey, vanilla, and brown sugar. Keep it on low - you do not want this to boil. 

4.Once the nut mixture is toasted pour it back into the original large bowl. Add in all the rest of the ingredients and toss together. I smashed about half of the m&ms before combining them in the bowl because they were the medium sized kind and I didn't want them too large. If you don't have m&ms choc chips are an awesome replacement. 

5. Pour and stir the honey mixture into the bowl until everything looks coated. Turn the oven down to 300 degrees. Pour the oat/nut mixture into a buttered baking dish. Grab a sturdy spoon or a metal spatula to press the granola mixture flat into the baking dish. Press down firmly. I used 11 X 7 (my largest glass casserole dish). 

6. Bake the granola for 25 minutes. 

7. Let it cool for approx 30 - 45 minutes. Should be cool to the touch - no heat at all. Run a knife around the edges of the dish to release the granola from the dish. It should come out with no resistance as one large piece if you have buttered the dish well. Cut into squares or rectangles and eat! I mean share with your friends and family. Store any extras (if there are any) in an air tight container. The original recipe says they keep good for a week although I wouldn't know because they don't last that long in my house. 

See its easy. Great after school snack, football/baseball/soccer snack, or to eat with lunch.

From my kitchen to yours