Friday, February 1, 2013
My New Fave Snack: Homemade Oatmeal-Raisin "Larabars"
In a pinch yesterday, I spent a whole, whopping dollar on one, tiny little Cherry Pie Larabar. Boy, was it disappointing (I had never had this flavor and definitely didn't like it). It should be called "Cherry Tart", because it tastes nothing at all like cherry pie. Anyhow, today my hankering for Larabars continued - good Larabars, that is. I was sick of my usual homemade "Larabar" recipe, though, so I did some scouring online for a new, better recipe.
I found the mother load of homemade "Larabar" recipes on Chocolate-Covered Katie's blog...that chick is awesome. My inspiration for these Homemade Oatmeal-Raisin "Larabars" came from this recipe on her blog (I will definitely be making her Girl Scout Cookie Larabars next). I used what I had on hand, threw it all in my food processor and Voila! Craving satisfied. These little babies are so good, both my kids were begging for more. No sugar, no flour, no preservatives, and definitely not $1 each. Enjoy!
Homemade Oatmeal-Raisin "Larabars"
1 to 1-1/2 cups raisins
12 Tbs quick oats
1/2 cup almonds
1/2 cup roasted pumpkin seed kernels (or walnuts)
1/2 tsp pure vanilla extract
1/2 tsp cinnamon
Directions: Place oats, pumpkin seed kernels and almonds in food processor (or other mixer). Blend until desired consistency. Add the remaining ingredients. Pulse in the food processor until mixture starts to clump together. (*Note: If mixture is still too dry, add more raisins until it starts sticking together.) Place mixture in a Ziploc bag and flatten with the palms of your hands (this avoids getting your hands sticky). Rip open the bag along the seam and slice into bars. **UPDATE: If you don't want to waste one of your precious Ziplocs, just sandwich the mixture between two pieces of wax paper to flatten.** Makes approximately 8-10 bars, depending on how large you slice them. To store, refrigerate in an airtight container (or freeze). Will keep in the fridge for approximately two weeks.