Granola Bars “Owl Food”
by Cindi Sutter, Founder & Editor Spirited Table®
Excerpted from The Unofficial Hogwarts Cookbook for Kids by Alana Al-Hatlani. Copyright © 2021 Ulysses Press. Reprinted with permission from Ulysses Press. New York, NY. All rights reserved.
Ever wonder what the owls eat up in the owlery at the castle? Here’s my take on “owl food”: delicious, homemade granola. Full of healthy oats and seeds, this snack will give you a great boost of energy (which will come in handy—you never know what things might come through in the mail).
Yield 8 bars
Cook time 20 minutes, plus 2 hours to chill
Ingredients
nonstick cooking spray
2 cups rolled oats
½ cup sliced almonds
¼ cup pecan pieces
¼ cup pumpkin seeds
¼ cup brown sugar,
lightly packed
⅓ cup honey
4 tablespoons unsalted butter
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
½ cup dried fruit of
choice (optional)
Instructions
Preheat the oven to 400°F.
Grease an 8 x 8-inch baking pan with cooking spray. Line the pan with parchment so that it comes up the sides of the pan and hangs slightly over the edge. This will help lift the bars out later.
In a large bowl, combine the oats, almonds, pecans, and pumpkin seeds.
Line a baking sheet with parchment paper. Spread out the oat mixture on the lined baking sheet.
Toast until lightly brown and fragrant, 8 to 10 minutes. Set aside to cool to room temperature.
Meanwhile, in a small, microwave-safe bowl, stir together the brown sugar, honey, and butter.
Microwave in 30-second increments until the brown sugar and butter have melted, 1 to 2 minutes.
Add the vanilla extract and cinnamon to the honey mixture.
Return the cooled oat mixture to the large bowl, add the honey mixture, and toss to coat evenly.
Add the dried fruit, if using.
Pour the mixture into the prepared 8 x 8-inch baking pan. Spread it evenly and then press it down firmly using the bottom of a measuring cup.
Chill for at least 2 hours in the fridge.
Slice the pan into 8 bars and serve at room temperature.
Store in an airtight container for up to a week or in the freezer for up to 3 months.
