While I am the first person to admit we have no clue what September is going to hold in terms of school, I do know that fall is around the corner and in some way shape or form kids will be in need of snacks. Depending on where you are, nuts of any kind are a no-go in the lunchbox, making many store-bought granola bars verboten. Those that are "school safe" can also be astronomically high in sugar, salt and fat - and since we all sit way more than we should (even those live wires you see bouncing off the walls), a healthier alternative is generally preferable.
Interestingly enough (for me at least) this recipe was one our school made for our Thanksgiving lunch's "dessert" last year. We always try to get the kids involved with an aspect of the holiday meals, and being the Home Ec teacher at least one class gets me to incorporate the recipe into the curriculum! Given that we were in a totally different mindset last year, it was so easy to make this with the kids, since there was no boiling the sugars or sharp implements involved. What they (and I) liked the best was pressing the mixture onto the sheet tray - them because they got to show off how strong they were, and me because it minimized my contact with the coconut (ironically, the only "nut" we are allowed at school I am allergic to!). Even though the students were pretty young (grades 1-3), the recipe also allowed us to get lessons on fractions, states of matter, food science and even history in without being forced to sit in front of a blackboard (did I just say blackboard? I must be showing my age!).
2/3 cup sugar
1/2 tsp salt
1/3 cup oat flour (gluten free if desired)
1/2 cup dried cranberries (I used lower sugar), soaked in hot water and drained
- Heat the oven to 350F and line a small cookie sheet with parchment.
- In a bowl, mix together the sugar, salt, cinnamon, honey, corn syrup, applesauce, egg and vanilla until well blended.
- Add the oats, oat flour, coconut and cranberries and mix to coat everything thoroughly (you may need to add a bit of water depending on the day and your oat thickness).
- Pour the mixture onto the cookie sheet and with oiled (or gloved) hands, press down firmly into a single, solid layer.
- Bake for 30 minutes.
- Remove from the oven and score into bars with a bench scraper or knife while still hot. Let cool completely on the trays.
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