Homemade granola bars: a fall hiking favorite in our backpacks

Daniela Peregrina.

Fall is a special time of year for my fiancée Rick and I. As the air cools and the leaves turn golden, we try to take every chance we can to take small hikes. Along with our love for hiking, we've made homemade granola bars a staple in our routine, providing the perfect snack for our mini-outdoor adventures.

Granola bars have been a favorite for hikers, and they have an interesting history. In the late 1800s, Dr. James Caleb Jackson created a version of granola by baking graham flour into small, dense pieces called granula. While the original recipe was quite simple, it laid the foundations for what later became a popular health food staple, now found in backpacks everywhere. By the 1970s, granola had evolved into portable bars, making them a snack that is convenient, especially for outdoor activities.

I love combining oats, seeds, nuts, dried fruits, chocolate chips and peanut butter into a simple yet nourishing snack that's a perfect afternoon or on-the-go snack. There's something satisfying about knowing these little bars that we bring on our adventures are homemade with wholesome ingredients. This recipe is really versatile, allowing you to mix and match the inclusions to fit your palate and pantry stock.

In our home these bars are more than just a snack, they're also a reminder of our favorite fall traditions, of spending time together outdoors and the joy that comes from making something homemade with love.

To connect with Daniela on social media where she shares fun food facts, recipes and upcoming events and classes. You can find her on Instagram and TikTok at @thedanielaperegrina, and on Facebook under Daniela Peregrina.

Provided.

Granola bar with dried cranberries.

• 2 cups oats

• 3 tablespoons flax meal or seeds

• 2 tablespoons sesame or chia seeds

• 2 tablespoons (shelled) and lightly roasted sunflower or pumpkin seeds

• 2 tablespoons of your favorite dried fruit chopped up

• 1 cup puffed rice (or cereal of choice)

• 1/4 teaspoon salt

• 1/3 cup brown sugar

• 1/2 cup agave syrup (or honey)

• 3 tablespoons butter

• 1/2 cup peanut butter (or nut butter of your choice)

• 1/4 teaspoon cinnamon (or pumpkin pie spice)

• 2/3 cup chopped toasted nuts of choice (chocolate chips can also be used)

1. In a large bowl, combine oats, flaxseeds, sesame seeds, sunflower seeds, puffed rice, salt, chopped toasted nuts and dry fruit. Set aside.

2. In a medium saucepan, combine the brown sugar, agave syrup and butter. Cook over medium heat, stirring constantly until the mixture starts to bubble. Once it bubbles, stir in the peanut butter and cinnamon until smooth and fully incorporated. Remove from heat. Note: If using chocolate chips, let mixture cool slightly before mixing with dry ingredients.

3. Pour the warm syrup mixture over the dry ingredients. With a spatula, mix thoroughly, making sure all dry ingredients are well-coated.

4. Line an 8x8-inch baking pan with parchment paper (or spray with neutral cooking oil). Transfer the mixture into the pan and press it down firmly to ensure the bars stick together. Pressing hard helps compress the mixture for firmer bars. (Tip: Wearing kitchen gloves helps.)

5. Cover the pan with plastic wrap and allow the granola bars to cool completely (either at room temperature or in the fridge). Once cool, take out of the pan, and cut into bars. You can also melt a little chocolate and drizzle on top.

Wrap bars with parchment paper for a healthy on-the-go treat!