Apple-Spice Granola Bars

After examining the contents of the pantry, I realized there
were enough ingredients to make homemade granola. It’s not exactly healthy, but
I’d like to think it’s at least healthy-ish.

Doug liked it – especially served with a scoop of vanilla ice cream!

Feel
free to add your favorite spices, nuts, or dried fruit to the mix to jazz
things up!

Homemade Apple-Spice Granola Bars

Apple-Spice Granola Bars

Yields 16-18 pieces              

Ingredients:

6 tablespoons unsalted butter

¼ to 1/3 cup loosely packed light brown sugar

2 to 3 Tbsp. maple syrup, honey, agave syrup, or brown rice
syrup

2 medium apples, washed, cored, unpeeled and grated –
excess moisture squeezed out

2 cups instant oats (4 to 5 pouches)

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cardamom

¼ tsp. ground ginger

1/4 teaspoon salt

Optional additions: 2 to 3 Tbsp. of chopped nuts, seeds, or
dried fruit for a different flavor.

Directions:

Arrange a rack in the middle of the oven and heat to 350°-
375° F, depending on your oven. 

Line a 9×13-inch baking dish with parchment paper, making
sure there is excess paper hanging over the 2 long sides; set aside.

In a small saucepan melt the butter with the sugar, and
syrup (or honey) over medium heat, stirring, until the butter is melted. Remove
from the heat. 

Shredded apples

Place the grated apples and oats in a large bowl. Stir in
the spices, salt, and nuts, seeds, or dried fruit, if using. Stir to
incorporate. Pour the sweetened butter mixture over the apple mixture. Stir
until apples and oats are completely coated.

Granola mixture

Using a spatula or the back of a spoon, spread and evenly press
the mixture into the prepared baking dish. Bake until the edges begin to turn
golden brown, about 30 to 35 minutes.

Granola done baking

Remove pan from oven and allow granola to cool in the
baking dish for 15 minutes. Remove the granola slab from the pan by grasping
the excess parchment and lifting it out. Place on a cutting board and cut into
16- 18 bars.

To store: The bars can be stored in an
airtight container at room temperature for up to 4 days. They can also be
tightly individually wrapped in plastic wrap.