I don’t know about your home, but in ours, the kitchen is the Drop Zone! it’s where we drop our keys, our backpacks, our phones and all our chargers, our shoulder pads and knee pads and often our worries and tears. It’s where I ask about their day and try to catch a moment or two with my people and comfort them when their hearts are heavy. It’s also where we rejoice!
Sometimes I cook in the Drop Zone!
Crazy I know, but somehow, food just makes everything better and I have a few simple recipes that seem to make the family linger, and love me!
Today I give you: Budget Breakfast Bars ( taken from the Living Without magazine 18,000,000 years ago!) My family just refers to them as “Granola Bars” as they eat them with a fork straight out of the pan. Last one in the door is a serious rotten egg because there will be nothing left for you!
Budget Breakfast Bars- Gluten Free
You can add whatever you want to these bars like dried fruit and seeds, apricots, dates, figs, or sunflower seeds.
WE ADD LOTS OF CHOCOLATE CHIPS.
3 cups ( we use gluten free) QUICK COOKING* oats
1 cup unsweetened coconut
2 cups raisins or cranberries
pinch of salt
3/4 cup honey
1/4 cup vegetable oil ( we use coconut)
1/2 cup milk of choice ( we use almond or coconut)
1. Preheat oven to 350 F and grease a 9×13 inch pan.
2. Mix dry ingredients together. Toss with honey and vegetable oil to coat. Add milk and blend well. (I just dig my hands in there! It’s very satisfying!) Press mixture into prepared pan.
3. Place in preheated oven and bake 25-30 min. Remove from oven ( maintain oven temp) Cool slightly and cut into squares. return pan to oven for 10 minutes or until top is golden brown.
*Using the Quick cooking oats instead of old fashioned oats is the key to making them bind together to form actual bars. Try as I might, sometimes they do fall apart in which case we just call it “granola” and switch from a fork to a spoon and everyone is still super excited to see these bad boys sitting proudly in the Drop Zone! Enjoy!