Chewy Peanut-Raisin-Banana Granola Bars

Do you eat granola bars or protein bars, "convenient breakfast" bars or snack bars?
For a long time, I relied on them. Working in a hot, busy kitchen is taxing, and sometimes you really can't stand another bite of whatever you have around you (in pastry, your options are often limited as the foods around you are usually expensive, exhaustingly prepared, and...sweet). I also ate a lot of granola type bars in college, which brings me to this topic again.

I started classes last week and though it's only a 6 hour/week commitment, a 3 hour class that runs right through dinnertime is quite hard to adjust to. I've been snacking noisily on apples and dried figs through class (sorry classmates!) and occasionally buying a granola bar. The problem is now that I've eaten so many of them, I'm rather tired of them all. They all end up tasting kind of like sawdust, sugar, and soybeans.

So I'm embarking on a mission to make several kinds of granola bars, maybe on a weekly basis as I have time.
This week I was experimenting with the "chewy" type. Chewy, crunchy, soft, that's your basic three types.

This one is chewy (thanks to the roasted bananas, above), oaty, nutty. If you wanted to make it a sweeter treat, you'd be welcome to drizzle or dip in chocolate. Personally if I'm gong to eat chocolate, it will be dark, rich, and separated from the flavors of trail mix. But then again, me, I'm sometimes maniacally picky. Do what makes you happy (and full)!

Tool recommendations: a sheet tray or casserole pan.

Chewy Peanut-Raisin-Banana Granola Bars

Recipe by Cowen Park Kitchen

Chewy granola bars for busy days.

Ingredients

• 1 1/2 c. rolled oats (not quick-cooking)
• 1 c. puffed brown rice cereal
• 1 c. dry-roasted unsalted peanuts
• 1/2 c. raisins
• 1/2 t. kosher salt
• 1 t. cinnamon/cassia
• 2 overripe or oven-roasted bananas
• 1 t. vanilla extract
• 1 t. olive oil
• 2 egg whites

Method

1. Preheat oven to 350.
2. Combine all dry ingredients.
3. Mash or blend bananas to a pasty consistency; mix with the rest of the liquid ingredients.
4. Add liquid and dry ingredients and mix rather well.
5. Spread in a parchment-lined or silpat-lined sheet tray or casserole dish, about 1/2" high. Pack down well so as not to leave gaps. It will be sticky; be patient.
6. Bake 15 or so minutes, rotating pan after 10 minutes.
7. Remove when solid-feeling and slightly colored. Leave in pan to cool for 1/2 hour, then upturn onto cutting board to cut into desired sizes/shapes. A pizza-cutter could be nice to use here. Let cool completely.
8. Set oven to 325 and place the cut bars back into the oven. When oven is preheated, turn it off and allow bars to reheat and re-crispify somewhat. Think of a variation on biscotti. You will want to leave bars in the oven for an hour or longer. Depends on how crispy you want them.