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Last week was the week of the granola bar in my kitchen.
![IMG_0485 IMG_0485](/wp-content/uploads/2012/06/IMG_0485.jpg)
It was also, unfortunately, the week of sticky fingers, sticky cupboards, sticky floors, sticky handles, and sticky clothing.
Actually, it still is. I should do something about that..
I’ve been testing oodles of baked and no-bake granola bars for the cookbook, working hard to get the perfect flavour, texture, and combination of healthy ingredients for each one. Granola bars are one of my all-time favourite things to bake and eat, but they can be tricky to get just right! One day, I’d like to write a cookbook devoted to granola bars, squares, and other snacks. That would be right up my alley.
![20120609_204909 20120609_204909](/wp-content/uploads/2012/06/20120609_204909.jpg)
I planned this week of granola bar testing to coincide with our upcoming trip to Calgary (we leave tomorrow morning). We’re having a family reunion of sorts (Grandpa and Diane are also coming from Ontario…yay!!) so I will have lots of eager testers, most importantly my nephews. Kids are the best critics of all..they are just so honest.
![IMG_1197 IMG_1197](/wp-content/uploads/2012/06/IMG_1197.jpg)
I’m just hoping the 60+ bars and two huge super soaker water guns (best aunt ever) don’t put my suitcase over the weight limit. I may be forced to eat all of the granola bars at the check-in counter (worst aunt ever). I’m willing to do whatever is necessary. That includes baking more and turning my mom’s kitchen into a sticky mess. Sorry mom.
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After last week’s granola-bar-athon, I decided it was time to move on. For now, at least. Next up: a portable hiking cookie to bring during our weekend hiking adventures.
I had a vision in mind:
1) Crispy around the edges
2) Chewy in the middle
3) Loaded with healthy ingredients
4) Fold in nuts, seeds, and dried fruit
5) A touch of chocolate, never hurts either (Enjoy Life mini chips are amazing and vegan too)
6) Props for being a bit homely looking! Ok, I added that in after the fact. ;)
![IMG_1094 IMG_1094](/wp-content/uploads/2012/06/IMG_10941.jpg)
Here’s another great thing about the cookies – they are free of any added oil. The secret lies in a base of toasted pecans.
You simply toast pecans in the oven and process or chop them until they are smaller than peas, like so:
![IMG_1129 IMG_1129](/wp-content/uploads/2012/06/IMG_1129.jpg)
This toasted pecan base creates a lovely “buttery” flavour without having to add a drop of oil. I’m sure you could also use walnuts here, but I love the sweetness of pecans. A mixture of the two might work well also. To round out these cookies I added dried sweetened cranberries, pepita seeds, and mini chocolate chips.
![IMG_1204 IMG_1204](/wp-content/uploads/2012/06/IMG_1204.jpg)
The batter is very sticky so I had to dip my hands into a bowl of water, lightly shake them off, and then roll the dough into balls that way. Every 4 cookies or so, I re-dipped my hands into the water. This method worked really well. Be sure to pack the dough together firmly as this will help them stick together.
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After 11-12 minutes at 350F, we have a winner!
![IMG_1208 IMG_1208](/wp-content/uploads/2012/06/IMG_1208.jpg)
![Happy Trails Adventure Cookies](https://ohsheglows.com/gs_images/2023/08/IMG_1170-768x533.jpg)
Happy Trails Adventure Cookies
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Yield
13-14 cookies
Prep time
Cook time
Total time
Ingredients
For the dry ingredients
- 1 cup pecans, toasted
- 1 cup + 1 tbsp oat flour (I made my own flour in the blender using 1 cup rolled oats)*
- 1/4 cup + 2 tbsp rolled oats*
- 1/2 tsp ground cinnamon
- 1/2 scant tsp fine grain sea salt
- 1/2 tsp baking soda
- 1 tbsp ground flax seed
For the wet ingredients
- 1/4 cup pure maple syrup
- 3 tbsp brown rice syrup*
- 1/2 tbsp pure vanilla extract
For the mix-ins
- 1/3 cup dried sweetened cranberries
- 3 tbsp pepita seeds
- 3-4 tbsp mini chocolate chips (I use Enjoy Life brand)
Directions
- Preheat oven to 325°F and toast pecans for 8-10 minutes, watching closely. Remove and set aside to cool. Turn oven temp to 350°F. Line a large baking sheet with parchment or grease with oil. Set aside.
- Meanwhile, in a large bowl, whisk together the dry ingredients. In a separate smaller bowl, whisk together the wet ingredients.
- In a mini processor (or by hand) process/chop the pecans into small crumbs, just smaller than the size of peas. Stir into the dry ingredients.
- Add the wet ingredients to the dry and stir well until combined. The dough will be very sticky, but not to worry. Fold in the mix-ins.
- With lightly wet hands, grab about 2 tbsp dough and shape into a ball, packing firmly. Place on prepared baking sheet about 2 inches apart. Repeat for the rest, wetting hands every 4 cookies or so.
- Bake at 350°F for 10-12 minutes (I baked for 11.5 mins). Cool on baking sheet for at least 10 minutes. When completely cooled, store in a glass jar or freeze for maximum freshness.
Tip:
To make these gluten-free, using certified GF oats and check all other ingredients.
If you eat honey, you can probably use it as a sub for brown rice syrup. I do think the cookies need either brown rice syrup or honey for the cookies to hold together and retain that nice chewy texture. I don’t recommend subbing it for more maple syrup.
![IMG_1156 IMG_1156](/wp-content/uploads/2012/06/IMG_1156.jpg)
Enjoy the cookies with a cold glass of almond milk or simply as fuel for all your outdoor summer adventures.
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happy trails to you!
Just made these for a long long plane trip for a super pregnant lady and a toddler – they are perfect. Filling, wholesome, easy and not too sticky. Thanks!
Hey Catherine, So glad these were so travel-friendly for you! Thanks for letting me know :)
Delicious! I added 2 T coconut oil and used Chia seeds instead of Flax and white chocolate chips- a group favorite!! It appears there’s a problem with your print feature here……
these cookies are still my family’s faves. I just made them today for myself, for Mother’s Day. Love, love, love. So good, yet so good for you.