I am on the run from the minute I wake up in the morning until evening so fitting in a good breakfast feels like a challenge most days.  Every morning, I stick to making a good cup of coffee and put it in a insulated cup to enjoy drinking while I get the boys ready, fed and to school, which is a 2 hour process between middle school early bus and late start elementary school.  

I rarely have time to sit and enjoy breakfast myself.  My solution, I make granola bars in batches and keep them in the refrigerator.  This provides me with a store of fresh granola bars for up to two weeks.  I grab one or two each morning on my way to take the kids to school and eat them while driving.

Yes, I am sure it would be better to slow down and find time to eat them on a plate but realistically, that never happens.  At least I feel like I am eating healthy and getting a good amount of carbs, protein and sugar to help me make it to lunch.  Grab a piece of fruit too and you will be set until noon.  These also make great snacks in the afternoon but I only have a few a day as a rule to make sure I get enough vegetables in my diet.

I developed this recipe for my good friend, Sue, who loves Pumpkin Spice Lattes, and I wanted to make her a treat when she was moving!  It is easy to make these Gluten-free and Vegan!

Preheat oven to 350°.  Mix together the dry ingredients – 

2 cups of granola – your choice, I like Cappaqua Crunch made with organic oats and Nature’s Path Organic Pumpkin Flax Granola that you can buy at Costco (note: use gluten-free granola if gluten is an issue for you)

½ cup cooked grains – barley, farro, quina, etc.  I buy 10 minute grains from Trader Joe’s and have some cooked and around for adding to smoothies and other recipes

¼ cup wheat bran (omit if gluten-free)

¼ cup ground flax seed (naturally gluten-free)

¼ cup whole wheat flour (you can use Gluten-free flours too)

1/8 cup roasted hemp seed, adds a nice crunch (naturally gluten-free)

½ cup brown sugar

½ tsp. baking soda

¼ tsp. salt

1 tsp. pumpkin pie spice mix

Add wet ingredients:

1 egg or ¼ cup Chia seed gel (naturally gluten-free)

1 cup pumpkin, organic is not that much more expensive.

¼ cup raisins

¼ cup cranberries, juice sweetened if possible

¼ cup pecans

Use a glass 9×13 dish for a thicker, softer texture of granola bar.

Use a cookie sheet lined with parchment for a crispier, thinner texture.

Bake until golden brown, your house smells wonderful and the granola bars look ready – about 25-30 minutes.  Cut into small, easy to eat portions and put in the refrigerator.  Eat on the run or with a cup of tea or whatever works for you!