[LynneA]

Been a while since I posted here .

I'm going on a camping weekend to a music festival in June. There will be limited healthy foods that I can take with me that will not spoil. I'd like to make myself some granola for a healthy, easy to eat snack (and energy too!).

I've looked at store bought granola and whilst some is low in fat it's usually very high in sugar. Ideally I'd like to keep fat and sugar low, there's going to be enough unhealthy foods that weekend.

I pretty much like everything, any suggestions would be appreciated! Thanks in advance .

[alinnell]

I just saw this in the fat smash forum:

1 cup oatmeal
1 egg white
1 teaspoon oil
1 teaspoon cinnamon
1 teaspoon vanilla
2 packets splenda

Mix it up and spread on a cookie sheet. Bake for 8 minutes at 300 degrees. Stir it up again and bake it for another 8 minutes or until it lightly browned and crunchy.

[shananigans]

These look yummy! Credit goes to Dori of the Bakehouse: http://thebakehouse.blogspot.com/200...odie-bags.html

Pumpkin Granola Bars
The pumpkin puree in this recipe makes these tasty granola bars nutritious.
Wet Ingredients:
Blend until thickened and smooth. (I use the large magic blender cup)
3/4 c. pumpkin puree
1.5 teaspoon Ener-g egg replacer
1/4 cup water
1/4 c. margarine at room temperature (or sub 3 Tbsp olive oil)
1/3 C sorghum molasses OR substitute with the following syrup combination
(sub) 1/4 cup rice syrup or corn syrup with 2 T. black strap molasses

Dry Ingredients:
2 c. rolled oats
1/3 c. chopped pumpkin seeds
1/4 C currants or chopped raisins
2 T. shredded, unsweetened coconut
1/4 c. wheat germ
1/2 t. ground cinnamon
1 T. grated orange rind

Blend the wet ingredients. Combine the dry ingredients together in a mixing bowl ( in the oats, seeds and dried fruit, coconut, wheat germ, cinnamon, and orange rind. Add the wet blend and mix well. Spread this mixture into a lightly greased 15 1/2-by-10 1/2-inch jelly-roll pan. Bake in a 325 degree F oven for 40 minutes or until golden brown. While still warm, cut into 3-by-1 1/2-inch bars. For very crisp bars, remove from pan to wire rack and cool completely. Cut in typical "granola" bar shapes. Wrap in parchment paper and store in refrigerator for a week or two and the freezer for longer term storage. Yield: about 30 bars.