Cinnamon Granola Bars
I make these at least once a week for my husband David He takes one in his lunch every week and never gets tired of them I love providing him with something so healthy to snack on that doesnt taste lowfat Jessica VanLaningham Cockeysville Maryland
I make these at least once a week for my husband David He takes one in his lunch every week and never gets tired of them I love providing him with something so healthy to snack on that doesnt taste lowfat Jessica VanLaningham Cockeysville Maryland
- Carbohydrate 63.6832408938145 g
- Cholesterol 46.0131250129556 mg
- Fat 14.0331012544194 g
- Fiber 3.11062297968582 g
- Protein 5.35394812633009 g
- Saturated Fat 7.71351750306499 g
- Serving Size 1 1 (94g)
- Sodium 231.158541883248 mg
- Sugar 60.5726179141287 g
- Trans Fat 1.1431359170364 g
- Calories 392 calories
Step-by-step
- In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes.
- Add egg; beat well.
- Stir in flax and honey.
- In a small bowl, combine the oats, flour, cinnamon and baking soda; stir into creamed mixture just until blended.
- Gently stir in raisins.
- Press into an 11-in. x 7-in. baking dish coated with cooking spray.
- Bake at 350° for 14-18 minutes or until set and edges are lightly browned.
- Cool on a wire rack.
- Cut into bars.
Achieving Proper Structural Cohesion
Building a stable bar without commercial emulsifiers relies entirely on creaming technique and sugar selection. Creaming the softened butter and packed brown sugar for a full two minutes incorporates microscopic air pockets that support the structure when the single egg is introduced. Brown sugar contains molasses, which contributes acidity to react with the half teaspoon of baking soda and supplies hygroscopic properties that retain moisture. Combining the dry ingredients separately prevents pockets of baking soda from forming, ensuring even chemical leavening throughout the matrix. Mixing the oats, flour, cinnamon, and baking soda just until blended avoids gluten development in the all-purpose flour, keeping the final texture tender rather than tough.
Baking Parameters and Doneness Cues
Precision in the oven prevents the mixture from turning into dry cookie shards or remaining an unsliceable paste. Bake the 11-inch by 7-inch dish at 350 degrees Fahrenheit for 14 to 18 minutes. Watch for the edges to turn lightly browned and the center to feel set when gently pressed. Removing the pan promptly stops the cooking process and prevents the butter and honey from scorching. Allow the baked slab to cool completely on a wire rack before cutting, as residual internal steam must dissipate to let the sugars firm up into clean, sharp edges.
Freezer Storage and Dietary Adaptations
Prepared bars maintain optimal texture at room temperature in an airtight container for up to five days, or in the refrigerator for ten days. For longer storage, wrap individual bars tightly in parchment paper and transfer them to a freezer-safe zip-top bag for up to two months. Thaw frozen bars at room temperature for thirty minutes before eating. Dietary modifications are straightforward using standard kitchen ratios; substitute the all-purpose flour with a 1:1 gluten-free baking blend containing xanthan gum, or swap the ground flaxseed for chia seeds at an equal volume without altering the binding chemistry.
