This is the story behind our granola nut bar. Right after this, in my next post, you’ll find the recipe so you can make it yourself.
I have the deepest respect for chefs who create recipes. But I didn’t realize what a false sense of security recipes gave me: stories all perfectly lined up, handed down from grandmothers or mothers, the ingredients and instructions clear, neat, and easy. So, when I decided to make an energy bar, I thought, how hard could it be?
Very hard.
I was shooting for something healthy and satisfying, not a store-bought snack that looks healthy but isn’t at all. I don’t buy them generally. To me, they have too much added sugar. I try to avoid eating things with added sugar.
So when I decided to make my own snack, an energy bar, I tinkered quite a bit until I came up with something that held together, albeit a little hard. It was sturdy enough to pack in my bag for a summer trip to Italy last year. My friend Gianluca nibbled on these strange little dry biscuits. They had a decent flavor, but obviously needed work. When I got back, I reached out to Laura.
Enter Laura
Laura Rios is a classically trained chef who had worked with me at my book company Minted Prose. She’s warm, creative, and direct when it comes to food. Laura balanced her comments but let me know the truth, too.
“I liked the flavor of the cinnamon, maple syrup, and dates. But the bars were dense and chewy and not in a pleasant way.”
Recipe Therapy
We dove in.
“There wasn’t enough moisture,” Laura said. “And too much wheat flour and not enough moisture. You need a clearer definition. What is this supposed to be?”
“An energy bar,” I said. “But not loaded with sugar.”
“Well, then give it structure,” she said. “Use almond flour. Add oats. Try applesauce. Use date syrup instead of sugar.”
The banter got quicker.
“Raisins?”
“Maybe, but they’re highly glycemic.”
“Dried blueberries?”
“Better, and look for the ones that have less sugar in them. Avocado oil is good, and so are flax seeds. I like pomegranate powder. They keep the fats healthy,” Laura said. “And add fiber.”
I said I want to use egg whites and not the yolk with them.
“I don’t want to spike people’s cholesterol.”
“Egg whites are fine. This thing just needs definition. It’s not bread. It’s not a nut bar. It needs to know what it is,” Laura said.
The Granola Nut Bar is Born
“I think the granola nut bar idea is good,” I said. “I’ll try to make it hearty, satisfying, crunchy but not too sweet.”
Laura reminded me: “if you’re working out, you need something that actually gives you energy. That means fat. Fiber. Protein. Salt. Not just an airy biscuit – remember that.”
We went through techniques of actually making it.
“Use coconut oil on your hands so the mix doesn’t stick when pressing it into a pan,” she said. “Or avocado oil. Or extra virgin olive oil if you want it savory—try rosemary, sumac.”
I got it: oats, almond flour, dates, pomegranate powder, flaxseed, hemp hearts, cinnamon, vanilla, egg whites, and a little date syrup. I liked all these ingredients for a snack that would be nourishing and satiating, and it would be a nut granola bar that would make sense to someone.
The Verdict, 10 Months Later
Ten months after that kitchen table brainstorm, and many bars later, I handed the recipe to Laura to test. The verdict?
“They’re quite a tasty treat,” she wrote back. “I especially appreciate the wholesome ingredients.”
She even shared pictures of whisking egg and the bars sliced. “The texture is chewier, and I find that quite satisfying.”
Laura also mentioned that when she shared the bars with her kids they coated a few in a light glaze of chocolate. Laura had melted some semi-sweet chocolate chips and then added a bit of avocado oil to the melted chips to keep the chocolate glossy, soft, and pourable. Then her daughter lightly dipped her bar in the chocolate and topped it with a tiny sprinkle of Maldon salt.
“She really enjoyed it,” Laura said.
We both agreed: these bars were finally good to go. Read our next post for the recipe.
Meanwhile, our Italian friend Gianluca will get something better when Phil and I meet him in Catania, Sicily this year. I am sure we will have many food adventures, but Gianluca will be happy to try these granola nut bars versus last summer’s hard biscuits!
This was a charming read. I wish I were having one of your granola bars right now!