Lola Granola Bars — straight from Food Network

After watching “Home Made in American” with Sunny Anderson on the Food Network station (7/8/2013), I had to try Lola Granola Bars. Mary Molina developed the recipe through “trial and error.” Once she deemed it a  “success,” she wrapped up several bars and packed them in her husband’s lunch. After sharing them with co-workers, he came home with orders for more.

Eventually, she expanded her line and began selling in local grocery stores. Her bars are now sold in 40 stores. She continues to get requests and is hoping to expand beyond her home kitchen based business.

            The bars are simple to make and truly as good as all their TV hype.

 Words of Warning: Be sure to taste sunflower seeds before using in any recipe. I’ve learning this the hard way in the past. Yes, I know sunflower seeds tend to turn rancid so I always put them in the refrigerator or freezer if not using immediately. But, even in those controlled climates, the oil can turn, creating an unpleasant taste in your finished product.

Lola Granola Bars

Cooking spray

2 cups (old fashioned) oats

1/3 cup sunflower seeds

1/4 cup whole raw almonds, skin on  (I had sliced almonds on hand so that’s what I used)

1/4 cup unsweetened shredded coconut

1/4 cup flax seed meal

1/4 teaspoon ground cinnamon

1/2 cup honey

2 tablespoons coconut oil

1/4 teaspoon vanilla extract

1/4 cup dried cranberries

1.  Preheat the oven to 350 degrees F. Line a 7- by 11-inch baking pan with parchment paper and spray with cooking spray.

2.  In a bowl, stir the oats, sunflower seeds, almonds, coconut, flax seed meal and cinnamon. Transfer to a dry sheet tray and toast in the oven for 15 minutes. Transfer to a bowl.

Mixing up the dry ingredients.

3.  While dry ingredients toast, in a medium pot, add the honey, coconut oil and vanilla. Bring to a boil over medium heat and cook until the honey turns a copper color, 12 to 15 minutes.

Liquid ingredients go into the saucepan.

This is what the mixture looks like after 12 to 15 minutes.

4.  Pour the honey into the dry ingredients and mix until well coated with the honey mixture.

5.  Pour onto the prepared baking pan. Pack down the ingredients.

6.  Bake for about 10 minutes; the middle may seem slightly sticky but it will cool nicely.

7.  Let cool in the refrigerator for 1 hour. Flip over, take off the parchment and cut into rectangles. Serve.

For other flavors, make the following substitutions to the recipe above:

Ruby (Cranberry): Omit the almonds and add an additional 1/4 cup dried cranberries.

Nathan (Blueberry/Almond): Substitute the cranberries with dried blueberries.

Enzo: (Cashew/Almond): Omit the cranberries and add 1/4 cup cashews to the dry ingredients.

Ellie (Cashew/Date): Substitute the almonds with cashews and substitute the cranberries with dried dates.

Click here for access to the original recipe on FoodNetwork.  

If you like homemade granola bars, you might also like this recipe for Peanut & Jelly Power Bars.