Crisp autumn mornings beg for wholesome, seasonal breakfasts, yet most people find it increasingly difficult to pull themselves out of bed and hit the kitchen once the chill sets in. The HandCut team ensures breakfast success on even the sleepiest mornings by keeping Chef Meghan’s granola bars on hand for quick, easy-to-grab energy boosts.
Lately we’re loving these treats with toasted pumpkin seeds, dark chocolate chips, and warm baking spices, but the recipe is customizable with any combination of your family’s favorite mix-ins. Make a batch on the weekend and you’ll cruise through your morning routine all week.
Chef Meghan’s Granola Bars
Tools & Equipment:
18” x 13” baking sheet
2 mixing bowls
Spatula or wooden spoon
5 1⁄2 cups rolled oats (~500g)
1 1⁄2 cups all-purpose flour (~185g)
1 1⁄2 tsp baking soda (7.5g)
1 1⁄2 tsp vanilla (7.5g)
1 cup butter (225g or 2 sticks), plus more for greasing the pan
1⁄2 cup brown sugar, packed (~100g)
1 cup honey (340g)
1⁄2 cup sorghum syrup (170g)
1⁄2 tsp cinnamon (2.5g)
1 tsp salt (~5g)
1⁄8 tsp nutmeg (.75g)
2 cups dried fruit, nuts, seeds, or chocolate chips (~300g)
Preheat your oven to 350 degrees. Line your baking sheet with parchment paper; then grease the paper with butter or pan spray. You can use a small amount of butter or pan spray on the bottom of the paper to help it stick to the pan, if necessary.
Melt the butter and combine it with the vanilla, honey, and sorghum syrup. In a separate bowl, combine the oats, flour, baking soda, brown sugar, cinnamon, nutmeg, and salt. Thoroughly combine the wet and dry mixtures and then stir in your favorite combination of mix-ins (try pepitas and chocolate chips for an autumnal treat). Press this dough into your prepared baking sheet and bake at 350 degrees until golden brown and delicious.