Granola girl...

We went to the Underwood Family Farm today with some wonderful friends. It's about 40 minutes away from us in a town called Moorpark. It was charming and somewhat clean for a farm. There were pony rides, train rides, tractor rides, hay rides. Rides up the wazoo! You could pick your own produce, feed and pet animals, watch an educational animal show and even climb a giant haystack pyramid. The kids had a blast. Heck, we all had a blast.

Last night I made some homemade granola bars to pack for today's trip. I watched my gal, The Barefoot Contessa, make them in one of her episodes and they looked easy enough. So I altered them a bit to appeal more to my kids. I also added some toasted flax seeds for extra nutrients.

They were enjoyed by both the kids and adults. Tons of protein, carbs, fiber and omega 3's all in one bar. And a great on-the-go snack. Best part is, I know exactly what is in them. I may never have to buy them from the store again.

Rockin' Granola Bars

• 2 cups organic old-fashioned rolled oats
• 1 cup sliced almonds or almond slivers
• 1 cup sweetened shredded coconut, loosely packed
• 1/4 cup toasted flax seeds
• 1/4 cup of wheat germ
• 3 tablespoons unsalted butter
• 2/3 cup honey
• 3 tbsp light brown sugar, lightly packed
• 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon kosher salt
• 1 cup raisins

Directions

Preheat the oven to 350 degrees F.

Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the flax seeds and wheat germ.

Reduce the oven temperature to 300 degrees F.

Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat.

Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the raisins and stir well.

Pour the mixture into a buttered 9 by 13-inch baking dish lined with parchment paper. Wet your fingers and lightly press the mixture evenly into the pan. Bake for around 20 minutes, until light golden brown. Cool for at least 2 hours before cutting into squares. Store in an airtight container.