As part of my graduate program, I’m currently interning twice a week in an 8th grade classroom. Due to the school schedule, I have reverted back to the need for an afterschool snack. These granola bars hit the spot every afternoon at 4:00 when I get home. I’ve also served them on a dessert plate or eaten them in the morning. However, I enjoy them most when I come home, take my shoes off, fill up a glass of water and reflect on my day.
Source: Martha Stewart
1 large egg white
1/2 cup rolled oats
1/2 cup dried cranberries
1/2 cup sliced almonds
1/4 tsp. salt
1/2 cup peanut butter (I used crunchy, but use whatever you have)
1/2 cup light brown sugar
3 T. vegetable oil
1/2 tsp. ground cinnamon
Preheat oven to 300 degrees. Line an 8-inch square baking pan with 2 crisscrossed rectangles of parchment paper,
1. In a large bowl, combine oats, almonds and cranberries.
2. In a small saucepan, whisk together oil, brown sugar, peanut butter, cinnamon, salt and 1 tablespoon water over low heat until sugar has dissolved, about 5 minutes. Let cool slightly; whisk in egg white. Pour over at mixture; stir until moistened. Spread evenly in bottom of pan; smooth top.
3. Bake until top is firm, about 30 minutes. Let cool 10 minutes. Lift out of pan, using paper as handles. Let cool completely, cut into bars with serrated knife.