I only have decent breakfast during weekends and holidays. On a normal weekdays, I usually grab a meal and eat it in the office, fast phase that is. I have to wake up early and prepare. My travel time going to the office is roughly 2 hours.
I also seldom eat snack which is a big no no. They say, you have to eat small snack in between meals to avoid over eating during meal time. During breaktime I only drink a cup of coffee or none at all.
I told to myself I have to change this habit and enjoy those little 15 minute breaks to energize and relax my thoughts. Then, I came across this granola bars or energy bars in the grocery. It’s quite expensive for a small bar and the the ingredients, artificial overload.
I searched for a good granola bars recipe and found some. I did a little tweaking and adjustments and voila. I made two batches with different cereals used. Luckily, I bought a kilo of sliced almonds and cranberries before Christmas for very cheaper price, compared to grocery price.
I made the baked ones since I don’t want to eat raw oatmeals. I used rolled oats instead of quick cooking oats. I toast the oatmeal and almonds in the oven until golden brown before adding into the main batch to give it more flavor. I also used choco and caramel flavored Coco Crunch in my first batch and Corn Flakes in the second batch.
1 cup Rolled Oats
1 cup Sliced Almonds
1 cup Dried Cranberries
1 cup Coco Crunch or Corn Flakes or any cereal of your choice
1 Tablespoon Flour
1/4 cup Butter
1/4 cup Honey
6 Tablespoons Brown Sugar
Pinch of salt
2 pieces Eggs
1 Tablespoon Vanilla
1 teaspoon Cinnamon
Preheat oven to 170 degrees Celcius.
Toast the rolled oats and almonds until golden brown. Stir every 5 minutes. Cool completely.
Combine toasted oats, almonds, cranberries, cereal of your choice and flour. Toss untill everything is covered with flour. This will help to maintain the crunchiness of the cereals and almonds. Set aside.
In a sauce pan, combine butter, honey, salt and sugar. Heat until the sugar melts. Stir using a wire whisk. Set aside and cool.
Beat the eggs and slowly add the sugar syrup. Whisk until completely mix. Add vanilla and cinnamon and mix.
Slowly fold in the dry ingredients.
Transfer in a 8 x 8 in baking pan lined with baking paper. Bake for 30 to 35 minutes.
Cool for 2 hours before cutting.