Valentine’s Day came and went with takeout chicken salad sandwiches and a bottle of wine at home. A fancier date night felt tough this year with childcare logistics and, frankly, going out on Valentine’s Day can often be a bummer with fixed price menus and hard-to-get reservations. We’re constantly rejiggering, it seems. So this year, chicken sandwiches by candlelight felt just right. In talking to so many of our friends with young kids, it seems rejiggering is just the order of the day and while I’m generally a fan of planning and to-do lists, I’m getting much better at going with the flow. One of the things that helps is having something at-the-ready in the mornings, so the day’s decision making doesn’t have to include what to make (or eat) for breakfast. It should be pretty simple in the early hours. And lately, simple looks like these chewy granola bars. They’re soft and hefty and feel homemade in the best way possible, and they freeze really well so you can make a big batch and stash some away for those Major Rejiggering Weeks. You know the kind.
I’ve made many a granola bar in my life, and I find they’re much like brownies in the sense that people have very strong opinions about how they like theirs: either you’re camp soft and chewy or camp crunchy, and these are definitely the former. I’ve experimented with many ways to make a much healthier granola bar, decreasing the sweetener and oil as much as possible and the result is often the same: a not-so-tasty pile of granola (not granola bars). So while still packed with healthy whole grains, nuts and natural sweeteners, these are fully stepping up to the plate with lots of almond butter, and a generous hit of coconut oil. If you ask me, good granola and good granola bars need some (good) fat.
For these bars, I partnered with one of my favorite brands, Bob’s Red Mill, and used their organic rolled oats for the base. Bob’s makes so many whole grains and whole grain flours readily available and easy to find — they’re my go-to for everything from oats to cornmeal. In general, I love the combination of cashews, coconut, almonds and honey so those flavors come out big here — but as I discuss in the head note of the recipe, you can use any nuts, seeds or dried fruits you’d like instead.
If you’ve read my cookbook or taken one of my cooking classes, you know that my style of cooking is relatively easy going, and I always love for you to make any adaptations that work better for you or your lifestyle, but I will say there are a few things you really shouldn’t change with this recipe if you want it to work. First, you want to chop your cashews (or any larger nut) pretty darn small or slicing these will inevitably be a bit of a headache. Second, when you’re pressing your mixture into the oiled pan, you want to press quite firmly and really pack it down. This will help it compact and bake into more of a firm bar. Use well-oiled hands or the back of a spatula. I’ll even do a second press halfway through the cook time to continue to compact the mixture, which I’m not sure technically helps them hold together in the long run, but I have a hunch it does. Last, while I know it seems like an impossibly long time to cool, these really do take a good 3 hours to cool completely and firm up. If you try to slice them before that time, they’ll crumble on you. I like to slice these guys long and slim, like the old school granola bars I used to eat as a kid. But you can certainly slice them into squares if you’d prefer. Remember that while they’ll hold together like a bar, they are quite soft, so they’re also great crumbled on top of your morning yogurt, which I’ve been loving lately. Or ice cream. You know, just in case you find yourself rejiggering in the evening as you search for something sweet at the end of the day.
These granola bars are soft, chewy and hefty – they feel homemade in the best possible way. As with most granola bar recipes, they’re infinitely adaptable, so feel free to use your favorite nuts and seeds instead of the ones I’ve used here — you just want to keep the proportions of wet and dry ingredients the same. It will be tempting to try a granola bar soon after they come out of the oven, but they really do need at least 3 hours to cool and firm up, so plan accordingly.
Preheat the oven to 350 F. Grease a 9×13 pan with a little coconut oil or your favorite cooking spray. Lay a folded sheet of parchment into the pan so its flaps hang over the edges (this makes it easy to lift the bars out when finished cooling), and grease the top of the parchment, too.
In a small saucepan over low heat, combine the honey, coconut oil and almond butter in a saucepan and heat to combine, stirring frequently. Remove from the heat, add the vanilla and stir well.
In a large bowl, mix together oats, millet, sunflower seeds, almonds, cashews, coconut flakes, salt and cinnamon.
Pour the warm liquid over the dry ingredients and mix well with a wooden spoon (or your hands, which I find easier). Make sure there aren’t any dry bits in the bowl — you want the wet mixture completely incorporated. With lightly greased hands or the back of a spatula, press the mixture very firmly into the prepared pan.
Bake for 30-35 minutes, or until the edges are a slightly darker shade of golden brown. The bars will still look about the same color and will feel soft to the touch, so you’ll likely think they aren’t done yet. They will firm up as they cool. Allow bars to cool for at least 3 hours. Slice and store in an airtight container. If you’d like, wrap individual bars in plastic wrap and freeze for up to six months (to thaw, take out of the freezer the night before you’d like to enjoy them and set on counter).
Winter Comfort Food
I intended on baking holiday cookies to share with you today, but when I sat down to brainstorm all I could think about, truly, was the morning porridge I've been making and how that's really what I wanted to send you away with. The holiday season always seems to zoom on by at its own clip with little regard for how most of us wish it would just slow down, and this year feels like no exception. We got our tree last week and I've been making a point to sit in the living room and admire the twinkle as much as possible. I have lofty goals of snowflakes and gingerbread men and stringing cranberries and popcorn, but I'm also trying to get comfortable with the fact that everything may not get done, and that sitting amongst the twinkle is really the most important. That and a warm breakfast before the day spins into gear. This multi-grain porridge has proved to be a saving grace on busy weekday mornings, and it reheats beautifully so I've been making a big pot and bringing it to work with some extra chopped almonds and fresh pomegranate seeds. While cookies are certainly on the horizon, I think I'll have this recipe to thank for getting us through the busy days ahead.
We returned home from San Francisco on New Years Eve just in time for dinner, and craving greens -- or anything other than baked goods and pizza (ohhhh San Francisco, how I love your bakeries. And citrus. And winter sunshine). Instead of driving straight home, we stopped at our co-op where I ran in for some arugula, an avocado, a bottle of Prosecco, and for the checkout guys to not-so-subtly mock the outlook of our New Years Eve: rousing party, eh? They looked to be in their mid-twenties and I figured I probably looked ancient to them, sad even. But really, there wasn't much sad (or rousing, to be fair) about our evening: putting Oliver to bed, opening up holiday cards and hanging them in the kitchen, and toasting the New Year with arugula, half a quesadilla and sparkling wine. It wasn't lavish. But it's what we both needed. (Or at least what we had to work with.) Since then, I've been more inspired to cook lots of "real" food versus all of the treats and appetizers and snacks the holidays always bring on. I made Julia Turshen's curried red lentils for the millionth time, a wintry whole grain salad with tuna and fennel, roasted potatoes, and this simple green minestrone that I've taken for lunch this week. Determined to fit as many seasonal vegetables into a bowl as humanly possible, I spooned a colorful pesto on top, as much for the reminder of warmer days to come as for the accent in the soup (and for the enjoyment later of slathering the leftover pesto on crusty bread).
If I asked you about what you like to cook at home when the week gets busy, I'm willing to bet it might be something simple. While there are countless websites and blogs and innumerable resources to find any kind of recipe we may crave, it's often the simple, repetitive dishes that we've either grown up with or come to love that call to us when cooking (or life in general) seems overwhelming or when we're feeling depleted. While my go-to is typically breakfast burritos or whole grain bowls, this Curried Cauliflower Couscous with Chickpeas and Chard would make one very fine, very doable house meal on rotation. The adaptations are endless, and its made from largely pantry ingredients. I never thought I'd hop on the cauliflower "rice" bandwagon, but I have to say after making it a few times, I get the hype.
People describe raising young kids as a particular season in life. I hadn't heard this until we had a baby, but it brought me a lot of comfort when I'd start to let my mind wander, late at night between feedings, to fears that we'd never travel internationally again or have a sit-down meal in our dining room. Would I ever eat a cardamom bun in Sweden? Soak in Iceland? I loved the heck out of our tiny Oliver, but man what had we done?! Friends would swoop in and reassure us that this was just a season, a blip in the big picture of it all. They promised we'd likely not even remember walking around the house in circles singing made-up songs while eating freezer burritos at odd hours of the day (or night). And it's true.
Oliver is turning two next month, and those all-encompassing baby days feel like a different time, a different Us. In many ways, dare I say it, Toddlerhood actually feels a bit harder. Lately Oliver has become extremely opinionated about what he will and will not wear -- and he enforces these opinions with fervor. Don't get near the kid with a button-down shirt. This week at least. He's obsessed with his rain boots and if it were up to him, he'd keep them on at all times, especially during meals. He insists on ketchup with everything (I created a damn monster), has learned the word "trash" and insists on throwing found items away on his own that really, truly are not trash. I came to pick him up from daycare the other day and he was randomly wearing a bike helmet -- his teacher mentioned he'd had it on most of the day and really, really didn't want to take it off. The kid has FEELINGS. I love that about him, and wouldn't want it any other way. But, man it's also exhausting.
We recently had our favorite day of married life yet. When I tell you what it consisted of, you may worry or chuckle. Sundays used to be sacred in our house in the sense that it was our one day off together. We'd often read the paper, get a slice of quiche at Cafe Besalu, or take walks around Greenlake or Discovery Park. But now Sundays are generally when I work the farmers market for Marge Granola, and Sam helps me set up and take down each week, so they've taken on a very different feel, one more of work than leisure. So a few months ago, after mildly panicking that we no longer had any routines or days off, we reclaimed Saturdays as 'the new Sunday' and last weekend set the bar pretty high. The day began really cold: in the high 20's and graduated, eventually, to the 30's. We decided it'd be nice to just stay inside; Sam had a little work to do and some letters to write. He had a few articles he'd been wanting to read. And I'd been thinking about this lasagna recipe, so I puttered around the kitchen roasting squash and slicing garlic. The afternoon ticked on slowly. Sam made us baked eggs for a late lunch and I tried unsuccessfully to nap. I think it was the calmest we'd both felt in a long time. I'm lucky to have found a man who loves spending time at home as much as I do. While we both love going out to see friends, traveling, and having people over to our place, we also gain the most, I'd say, by doing simple things around the house -- straightening up, making a meal. organizing records or books or photos. Especially in this season of cold temperatures and early-darkening skies, it's what I crave the most. And last Saturday closed in the best of ways: we opened a bottle of "wedding wine" (thanks to my neurosis and fear we'd run out, we over-ordered wine when planning for our wedding) and dug into generous slices of this very special vegetarian lasagna, a hearty layered affair with caramelized onions, a sage-flecked tofu ricotta and a simple, savory butternut squash purée.