Friday, November 28, 2008

Breakfast Oat 'n Nut Bars

I love homemade granola bars and like my passion to make new chocolate chip cookies every week, I also like to try new G-bar (as we call them) recipes. This is one I cut out of a health store magazine called 'Alive'. I had forgotten about it until this weekend. Yum....it is all nuts and dried fruits and healthy...except maybe for the condensed milk. However, it sticks together marvelously and the colours are great and what can I say...the boys had them all week in their lunch and loved them!

Very Easy Ingredients
(mix and match)


  • 3 cups old fashioned oats
  • 1 cup shredded or flake coconut
  • 1 cup dried fruit - (chopped if using apricots or dates). I used 1/2 cup cranberries and 1/2 cup chopped apricots for colour and variety
  • 1 cup unsalted pumpkin seeds
  • 1 cup unsalted chopped almonds - or other unsalted nuts
  • 2- 8 oz cans of unsweetened condensed milk
  1. In a cookie sheet spread out the oats and pumpkin seeds and toast under a 350 to 375 oven for about ten minutes...don't burn.
  2. Turn oven down to 250.
  3. Warm the condensed milk in a pot.
  4. Mix all dry ingredients in a big bowl.
  5. Slowly stir in condensed milk and stir until all coated.
  6. Pour into a lined or greased cookie sheet with sides.
  7. Pat down with greased hands until even firmness.
  8. Bake in oven for 1 hour.
  9. Using the handy dandy bench scraper Lovella talks about...cut into bars lunch box size after fifteen minutes.
  10. Leave in pan and cool completely...I mean completely.
  11. Remove from pan and re-cut on cut lines made earlier.
  12. Store in cookie tin lined with wax paper or wrap each bar in wax paper or put in Ziploc(s) and pop in freezer to take out as needed.

16 comments:

  1. I haven't made granola bars in SO long! Is the condensed milk the same as evaporated milk? I'd like to make these!

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  2. Oh yummers Trish..I love granola bars and this one has all the goodness in it that I like.

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  3. Looks so yummy Trish. This time of year I really crave all the recipes with nuts, but have to pass them by. I could make these with a substitute and they would still be really tasty. Kathy

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  4. No....they are quite different and cannot be used interchangeably. Condensed milk is thicker, syrupy and has more water removed. It is also much sweeter than evaporated milk so you will have to use condensed in this recipe .. it is what holds the ingredients together in this case.

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  5. you know just today i was thinking to my self, what am i always buying those boxed granola bars for and in one or two days they are all gobbled up. i should really make my own, been there done that and, bottom line got to lazy, (shame on me).
    then i thought, nope it is time i fill my kids tummys again with homemade goodness and stock the freezer. thanks for this recipe. it looks great and i always am providing baked treats for the v-ball teams that our kids are on.
    next time i will make these....oh goodie

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  6. Oh yum, these would be great to send with the guys when they go out quading. . .Thanks Trish. They look really good.

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  7. These look just like the chewy fruit and nut bars the stores charge an arm and a leg for! Yum!

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  8. Hi Trish, this looks like a great recipe that I will try! Just a couple of questions (from a young baker): how warm should the condensed milk be heated (i.e. should it boil)? And during the one hour baking process, the oven should be @ 250F? Just wanted to clarify that. Thanks.

    Bonnie Boehr (Anneliese's niece!)

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  9. Bonnie....I hope you enjoy the bars. Heating the condensed milk is just to get it to liquify more than it is in the can....so I would turn it on low for just a few minutes stirring if you are concerned...just til it seems 'more runny'...not a boil. The temperature is indeed in Farenheit. I guess we should really specify that, and the reason it is so low and so long is so that the condensed milk can re 'solidify' to bind it together. Grin...does any of that make sense? I am NOT a baker really either so I stick to tried and true...and this does work. Have fun!

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  10. Hi Trish,

    I just finished making these and they turned out great (I think)!! However, I couldn't find UNsweetened condensed milk, so I used sweetened instead - still tastes good...perhaps sweeter than yours?!? I'm already dreaming up variations of this recipe! Thanks for the tips :)

    Bonnie

    PS. I think my bars might be a bit thinner than yours. I used a regular sized cookie sheet...perhaps I should try a smaller one?!?

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  11. IS THERE A SUBSTITUTE FOR THE MILK FOR THE LACTOSE INTOLERANT?? WHAT CAN IT BE REPLACED WITH?
    JAN

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  12. Charlotte here,I have a daughter that can not tolerate dairy, so I often substitute regular milk with soya milk, rice or almond milk. Have you ever tried to use Goats milk, I find it very good in place or regular milk as well. There are lots of options to try, I hope that this helps you.

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  13. I also looked high and low for UNsweetened condensed milk. Is it possible that this is a typo and it's supposed to be sweetened?

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    1. Tduerksen. I probably did use a smaller cookie sheet, but I am thinking the thinner bars will be super easy to pack! I found the unsweetened condensed milk in our Superstore here in BC. But British or Indian Import sections of stores may well carry it too. Good luck ~TRISH~

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  14. Tduerksen. I probably did use a smaller cookie sheet, but I am thinking the thinner bars will be super easy to pack! I found the unsweetened condensed milk in our Superstore here in BC. But British or Indian Import sections of stores may well carry it too. Good luck ~TRISH~

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