sweet treat – molasses & ginger granola bars

“sometimes I’ve believed as many as six impossible things before breakfast.”
– lewis carroll
with a new year and a little beach wedding only 3 months away, i’d vowed to myself to give a little more love to my body and the food that i nibbled on each day.
breakfast is one of my favorite meals of the day, but during the mad dash mornings of monday-friday, it can be a challenge to eat something substantial and i usually resort to my favorite banana & greek yogurt combo.
but i’m determined to find something new, yummy and easy to eat. 🙂
thank goodness for goodLife {eats} and their terrific catalogue of easy and oh-so-tasty dishes! i stumbled upon this mouth watering recipe and i couldn’t resist sharing it here. inspired by the fantastic flavor of gingerbread, i’ll be attempting to make my first batch this weekend for next week’s morning treat.

molasses and ginger granola bars


2 1/2 cup old-fashioned rolled oats (not quick cook)
1 teaspoon cinnamon
1-2 teaspoons ground ginger
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/3 cup molasses
1/4 cup maple syrup
3/4 teaspoon vanilla extract
1 cup Medjool dates, pitted
2/3 cup chopped pecans
1/3 cup unsalted sunflower seeds
1/2 cup chopped dried apricots
1/2 cup dried cranberries


in a full sized food processor, combine the molasses, maple syrup, vanilla, and dates. pulse three times.
add the cinnamon, ginger, salt, nutmeg, and cloves. puree until mixture is smooth.
add the oats and pulse until the oats are coarsely chopped.

remove the oat mixture from the food processor and transfer to a medium bowl, taking care to scrape the edges of the food processor to remove all of the mixture.
stir in the cranberries, pecans, apricots, and sunflower seeds until well mixed.

line an 8×8 baking pan with parchment paper (kitchen tip: lining pans with parchment).
press the oat mixture into the baking pan until the mixture is evenly distributed throughout the pan and tightly packed.

bake at 325 degrees F for 25 minutes.
remove from oven, cool in the freezer until the bars are firm.
lift the parchment paper out of the pan, remove, and cut into 8-12 bars.

store bars in an airtight container for up to a week. 
bars may be frozen for up to a month and thawed as needed.

bon appetit!

now it’s your turn, friends – what’s your favorite “on-the-go” recipe for your work week mornings? i’m always looking for inspiration!
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Leave a Comment


  1. Yummy! It’s always a scramble between sharing the bathroom and picking outfits in the morning… usually i just resort to boring toast with a bit of nutella or jam. i need more granola in my life.


    Posted 2.1.11 Reply
  2. this looks DELISH and absolutely a treat i would enjoy…great find! i can’t wait to hear how they are…perhaps i shall give ’em a try sometime soon.


    Posted 1.28.11 Reply
  3. Moosette wrote:

    YUM! I am not a big breakfast person… dont care of eggs so it really limits my options… but I must try these – they look delish!

    Posted 1.26.11 Reply
  4. These sound absolutely delicious! I admit, I’ve only gotten worse and worse at making time to eat in the morning, but I think John and I would both be crazy for these!

    Posted 1.26.11 Reply
  5. Yum! I’ve never made my own granola bars before. Dave goes to work at 6:30 AM every morning and doesn’t want to wake up any earlier to sit down and have a proper breakfast, so this week I’ve been microwaving one of those Jimmy Dean sodium-laden frozen breakfast sandwiches and a banana and sending him off. We were gonna do granola bars for him next week – maybe I should try making some?! We’ve got a fantastic natural foods store out here that does all of these ingredients organically! Thanks!

    Posted 1.26.11 Reply