In a recent trip to the library, I wandered the cooking section and pulled off the shelf Mark Bittman's How to Cook Everything. It came in handy today when I was looking for something to do with all these blueberries. So I decided to make his blueberry cobbler, a recipe that is simple, straightforward, and left me with a mess of blueberry goodness at the bottom of the oven to clean later.
After placing the cobbler in the oven, I looked up Bittman's granola recipe and saw that, in addition to a granola recipe that looks a lot like the one I already use, there is a recipe for no-bake granola bars. Recently I was talking with a couple of friends who wanted to how to make granola bars, so finding this recipe was a bit fortuitous. (Incidentally, our conversation included the prospect of adding fluff to get the bars to stick together. Thankfully, that's wholly unnecessary.)
Though I haven't quite made the bars yet, here is the recipe, for my fluff-loving friends and all the granola munchers out there.
No-Bake Granola Bars
from How to Cook Everything by Mark Bittman
3/4 c. honey
1/2 c. packed brown sugar
1/4 c. neutral oil, like grapeseed or corn
3 c. any good, not-too-sweet granola
Put the honey, brown sugar, and oil in a small pot and bring to a boil. Put the granola in a large bowl and pour the sugar mixture over the top while mixing; stir until the granola is well coated.
Press into an 8- or 9-inch square pan and let cool in the fridge. Cut into squares or rectangles and serve. Store in an airtight contain for up to 4 days.
See for variations.