WRITTEN ON January 20th, 2010 BY Meredith AND STORED IN Baking, Breakfast, Fruit, Nuts

We were back in Stratton for the long weekend, skiing and sitting by the fire and enjoying too much Merlot (or Cabernet, or Pinot, or Malbec…we’re not picky).

A running problem I have with skiing is this: to get the good runs in, before the hoodlums and ski school descend upon the mountain, you have to be up and out.  Like, early.  Which pretty much means skipping breakfast.  Which also means that by 10 a.m. you’re starving and tired, but not yet ready to pack it in (well. Sometimes I am.  But I suck it up for the sake of exercise and my husband’s patience).

Enter these granola bars.  You can make them in advance of the trip (they’re also great for the gym), wrap them individually and throw them in your jacket pocket.  They’re nutty (like me), sweet and full of good calories. Plus, they cost a lot less than a marked up Nutri-grain bar in the lodge, and taste much better.

Perfect for that boost of energy I need to wiz, terrified, away from the pack of 15 year old snow-boarding terrorists who shimmy up behind me, threatening my demise with every scrape, scrape of thier naked-lady-covered vessels.

Power Bars

Powerful Granola Bars (makes 18 bars)
8 ounces old-fashioned rolled oats, approximately 2 cups
1/4 cup sunflower seeds
1/2 cup pumpkin seeds
3/4 cup sliced almonds
1/2 cup wheat germ
1/4 cup honey
1/4 cup maple syrup
2 tbsp dark brown sugar
2 tbsp unsalted butter, plus extra for pan
2 teaspoons vanilla extract
1/2 teaspoon salt
1 3/4 cups chopped dried cranberries, currants and yellow raisins
On a large baking sheet in a 325 oven, toast oats, seeds, nuts and wheat germ until fragrant, about 15 minutes. In the meantime, butter an 8×8 glass baking dish.  Melt butter and sugar into honey and maple syrup. Add salt and vanilla.  Stir toasted mixture into honey mixture, add fruits.  Coat well.  Press firmly into pan (it will stick to your fingers.  You can use plastic wrap over the top to press on, this will help you get a firm pack).  Bake for 25 minutes in a 350 oven.  Cool completely.  Let sit over night, covered.  Cut into squares, wrap individually for lunches, snacks and hikes.

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