Holiday Sweepstakes: You Could Win* a KitchenAid 7-Qt. Pro Line Stand Mixer and More! Enter the Giveaway

Follow us:

Home Cooking 5

Incorporating whole grains in granola bars?

elm100 | Feb 11, 201105:03 AM


I've been dabbling with granola bars recently, and so far I'm pretty happy with the results - I've been using a basic recipe for a "playdate bar" which is non-corn syrup, mix the dry, add the wet, bake it up, standard version.

So far I've tried throwing in some raw rinsed quinoa - comes out pretty well, and raw millet - comes out pretty hard and uncooked tasting.

So does anyone know the optimal way to use whole grains? EG would you cook barley, toast it, then use it? That seems like it would be mushy. Just toast a grain? - seems like, as with the millet, it would be too hard and raw for the ~30 min baking time of the bars.

Commercial bars seem to use puffed grains - is that the way to go? In which case do I need to buy puffed grains, or is there a way to do this at home?

Thanks for any thoughts. I want to make something that will really fill up my kids, with good whole grains, but not be as chemical and sugar laden as commercial brands. I also enjoy making it myself even if there are some pretty good commercial ones out there, like Kashi . . .

Thanks! Elizabeth

Want to stay up to date with this post? Sign Up Now ›

Recommended from Chowhound

Catch up on the latest activity across all community discussions.
View latest discussions