With final exams just around the corner and schedules kicking into (even higher) high gear, this is the perfect time to post my favorite “portable power” snack: Alton Brown’s homemade granola bars. My husband and I discovered these pocket sized treats while watching an old episode of “Good Eats” and we’ve been hooked ever since. The hearty, nutty flavor in these bars spiked with bits of dried fruit sweetness simply cannot be beat, nor can their ability to keep you feeling full for a surprisingly long time. As a graduate student who’s often forced to grab a quick snack on the go, I’ve sampled my fair share of commercial granola bars and the only thing that almost comes close to these bars in terms of taste and staying power are Kind Energy Bars. Yet, given a choice, I’d choose the homemade variety every time. It’s tough to beat do-it-yourself goodness.
This sort of food may seem like the result of modern, high-tech convenience, but “power bars” (or rather, power cakes) have been around since the Middle Ages. Back then soldiers carried a dense fruitcake called pan forte as their travel food of choice. Made with honey, grains, nuts and dried fruit, pan forte means “strong bread” and for good reason - not only was it flavored with intense spices but it was one of the highest calorie foods of the day, giving travelers the energy they needed to venture forth on… well, adventures. 
Another old time power food hails from the North American Cree Indians, who ground together buffalo meat, fat, bone marrow and dried fruits to create a portable food called pemmican. Stored in rawhide pouches, the nutritional wallop of this concoction gave American frontiersman Alexander MacKenzie the strength to become the first European to cross the North American continent in 1793. It may not sound appetizing but you have to admit, that’s a mighty impressive resume for ground buffalo.
Compared to commercially made energy bars the homespun variety excels in taste and wholesome value, forgoing all that yucky high fructose corn syrup, sodium and palm kernel oil that plagues many of the “convenience foods” you’ll find at the supermarket. If you ask me, there’s nothing convenient about consuming saturated fats, especially when you’re in a rush and your body needs the best fuel you can find. Next time you feel like experimenting in the kitchen give these a go. For hardly any effort you’ll be rewarded with a flavor-packed, power-punch of an energy bar!
Alton Brown’s Granola Bars
From Foodnetwork.com
- 8 ounces old-fashioned rolled oats, approximately 2 cups
- 1 1/2 ounces raw sunflower seeds, approximately 1/2 cup
- 3 ounces sliced almonds, approximately 1 cup
- 1 1/2 ounces wheat germ, approximately 1/2 cup
- 6 ounces honey, approximately 1/2 cup
- 1 3/4 ounces dark brown sugar, approximately 1/4 cup packed
- 1-ounce unsalted butter, plus extra for pan
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 6 1/2 ounces chopped dried fruit, any combination of apricots, cherries or blueberries (or organic dried apples, which is what I used instead of cherries. You could also use dried strawberries, mango, whatever dried fruits you like really!)
Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees F.
Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.
In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.
Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.
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This entry was posted on Monday, November 19th, 2007 by Ariela and is filed under Breakfast, Food History, Snacks. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.
31 Responses for "Portable Power"
Ooh, that bar looks really good! Looks like just what I need about 3:30pm in the afternoon at work.
By the way, I really like the new page you added. Death by Drowning is the first I’ve read and it made me laugh out loud. I could just imagine your adventure!
This is SO my kind of snack. I am absolutely bookmarking this recipe — and hopefully will be making it soon!
what a perfect snack! I hope to try this soon.
I have to admit that I’m not much of a granola bar fan, but yours looks especially delicious! The recipe doesn’t look too difficult, either, so I might try this one! I could definitely use more healthful snacks. Thanks for sharing!
This sounds great! I can’t wait to try this out myself. It sounds so easy too.
mmm - what a perfect portable snack! dried, crushed banana chips would be a good addition too!
Wow, your granola bar looks beautiful. I’ve been looking for a good recipe for ages, as my husband always gets up at the last minute and rushes out of the house without eating breakfast. I’m definitely going to give these a try, thank you!
I might have to try this one. I’m picky about my granola bars (not too sweet, not too nutty) so this might be perfect! Plus, I totally trust Alton.
Your picture is amazing!! And I love all the background information you were able to translate about granola bars. Very interesting. Thanks so much!!
Your last couple of photos have been absolutely gorgeous! Did you get a new camera or is it all about the food styling?
Thanks for a good review of EB’s recipe. I’m hooked on Kashi Chewy granola bars, so just might try these!
Emily - I’m glad you like my photos! No new camera to report (I use a Nikon D70) but I did get a new lamp at the camera store. Nothing fancy, just a stand with one of those lightbulb hoods and a bulb that simulates sunlight. Before I took all my photos near a window (and WAY back when, on my counter, but those photos are nicht so gut)… the lamp makes it easier for me to take photos in other areas of my apartment.
Enchanted with seafaring tales as a child, I once tried making pemmican. . It didn’t go well
Clearly I should have made your granola bars instead!
Beautiful photograph, too.
I love granola bars. Especially ones made at home, you know excatly what goes into them. Looks fabulous.
I love such bars, especially when they they are homemade! Yours look really perfect and tasty…
Cheers,
Rosa
How cool is that, making your own granola bars! I know that power bars I buy at the grocery store arent too good for me, but i never knew how easy it was to make a healtheir version myself!
Looks tasty. I wish I would have thought of this two days ago — it would be great for traveling this week, which will be hellish.
Mmm I’m tempted to try this recipe with substituting the brown sugar for Splenda brown-sugar substitute. Might help cut down on the sugar. Look nummy!
This recipe is just what I’ve been searching for - the perfect study food! I can’t handle salty or or confectionery snacks while study but I get so hungry while spending my every waking hour with my books (2 weeks until exams :(). I will definitely take the time to make these! Thank you for the recipe!
I’ve been looking for a homemade snack bar. I usally buy Balance Bars, but I’d like to try my own too. Thanks for this recipe and Happy Thanksgiving!
Happy Thanksgiving, Ari! *hug*
hey! thanks for the thanksgiving ecard, it was really sweet! happy thanksgiving to you too!
Happy Thanksgiving Day!
I tried this recipe from Good Eats a couple of times but the granola never formed into bars. Is there any trick to this or do I just need to press harder to get them to actually form something that can be cut into bars?
Melch - The trick is really pressing the granola when you put it into the baking dish. You have to exert quite a lot of force to get the granola to form into bars, but the end result is worth the effort. If you press down as hard as you can and the bars still don’t set up, you can try adding a bit more honey to up the stickiness factor. Once the granola is in the dish, allow it to cool completely (this is key) then use your sharpest knife to cut it into rectangles/squares.
Hi Ari, thanks for the lovely card. You are too sweet. All the best with your exams.
Those look sooo good. In the end are they chewy or crunchy?
The bars are chewy! I can’t believe I forgot to mention that part.
I will definitely be giving these a trying, they look amazing!
Love your site and your recipes. As a retired executive chef and pastry chef of 31 years, I still love to bake on a regular basis. I eat granola bars every day at work and think I have tried them all. I currently have a box of NutriGrain Fruit and Nut Bars, I just counted 45 ingredients with a lot of junk I really don’t want to consume. I made your Granola Bars today and am drunk with glee! They’re wonderful and I can’t wait to make them again, and add a few extra things (I used minced, candied ginger and macadamia nuts). Thanks so much for a great blog and recipes! Lindsey
I love Alton Brown’s granola recipe! I’ve been using this recipe for a while now and don’t even bother making them into bars; it all just gets baked on the baking sheet and presto! Instant cereal. I like using different dried fruit and nut combos, depending on whatever I have on hand, so simple!