Collegiate Culinaire: Fit-For-You Granola Balls
I’ve had a bout of interest in making granola bars for some time, and the last issue of Hy-Vee Seasons gave me a recipe too simple to pass up:
1 cup grains
3/4 cup sweetener
1 cup nut butter
1 cup seeds or wheat product
1 cup powdered protein
1 cup nuts or chips
1 cup dried fruit
*You can play with these generalized recipe options within reason, but for my PB&J themed bars I used old-fashioned oats, organic honey, all-natural omega-3 and flaxseed peanut butter, wheat germ, nonfat dry milk powder, dry roasted peanuts, and raisins.
The directions are simple. Combine all dry ingredients, then mix in sweetener and nut spread. Combine thoroughly and spread onto a lightly greased cookie sheet. Let chill in the refrigerator and cut into bars.
Normally, this recipe should yield about 16 bars at 280 calories each. I, however, was concerned by the dry feeling of the bars, and not thinking they would set well, I rolled them into balls. After chilling, they did set well, and I think they probably would have set adequately if I hadn’t rolled them into balls.
Were they good? Oh yes. If you’re looking for a healthy granola fix, this isn’t a good option as far as calories are concerned (about 160 calories a ball, yielding 28 balls), but at least you can rest assured that all ingredients consumed will be good and moderately proportioned.