Lion and Magic Boy

I’ve been making these for years for Nathaniel and now Serena too. They freeze well and defrost in their lunches. Makes lots.

INGREDIENTS:
1 cup maple syrup
2/3 cup chunky natural peanut butter*
2 2/3 cups rolled oats
1 cup whole wheat flour, or whatever flour you have really
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup wheat germ

*or sunbutter if there’s a child at your kid’s school who will go into anaphylactic shock if a nut comes within 100 yards of her, or if you’re very flush with cash that day and feeling extra good, almond butter will do nicely, thank you.

PLUS:
2 cups mix-ins in any combination of the following: coconut, raisins, chocolate chips or carob chips (ahem), nuts, any finely chopped dried fruit such as dates, apricots, apples, etc. We like coconut, dates, and chocolate./p>

DIRECTIONS:
Mix syrup and peanut butter until well blended. Stir in oats, flour, wheat germ, spices, and mix-ins. If mixture seems too dry, add water 1 t at a time. If it is too sticky, add oats 1 t at a time. Mixture should be slightly sticky, but still easily spread in a pan with greased fingers.

Press into a 9 x 13 inch (23 x 33 cm) pan lightly greased. Bake at 350F/180C until barely browned. I start looking at them after 15 minutes, but they always take longer than that. Do not overbake! (The recipe I received says this, but I have a hard time telling when they are overbaked. If they smell like granola bars, they’re done.) Cut while warm into desired sized bars.

When completely cool, remove from pan with a greased spatula. Wrap each bar separately in plastic wrap and then store in a zip bag or air-tight container. These freeze extremely well. If they last that long.

Makes about 2 dozen bars.