Delicious Granola Bars

Sugars and fats keep you going. If you don’t go, they make you fat. OK, now the necessary warnings are given, continue reading at your own risk.

In addition to being tasty treats, granola bars are an excellent modern substitute for an ancient survival food pemmican. In practice, granola is pemmican. The main difference between granola and pemmican is that in granola, the main ingredient of pemmican, the meat, is substituted with grain and seeds of various kind (rejoice, vegetarians and vegans!). From survivalists point of view, pemmican is something one would love to have in his/her backpack on a 100 day skiing trip to the south pole and back, where as granola is more like an instant fix to get the hell out of where ever you happen to be, within days or weeks.

More about fats, sugars, and proteins in here.

Anyway, I could not care less whether you are organizing your kids birthday, or in the middle of zombie apocalypse, but here is a basic, easily modifiable recipe to survive in both situations (and anything in between).


Base: (this is the one that keeps your granola bars in one piece)

Butter                     140 g (5 oz)

Sugar                          85 g (3 oz)

Honey                      2 to 4 tsp

Salt                                        1tsp

Fillings: (final volume is 5 dl (16 fl oz) The ratios can be changed, some dehydrated fruits or berries or various seeds added, some spices, for example cinnamon, suits pretty well to granola, etc. Be creative!)

Rolled oats

(or something like that)              80 g (2.8 oz)

Crushed hazelnuts

(or any other nuts)                        70 g (2.5 oz)

Fruit muesli                                        80 g (2.8 oz)

Work flow:

Melt the butter in a pot. Add the sugar, honey and salt. Simmer (constantly stirring) on a low temperature till the sugars are melted and the mixture begins to thicken again (about 10 minutes).

Remove the pot from the stove. Add the fillings. Mix carefully.

Line a flat tray with baking paper. Pour your granola mix on to the tray. Flatten it using a spoon or a spatula.

Place the tray into the oven. Bake for 15 to 20 minutes at 175 C (350 F).

Let the granola cool down to room temperature. Cut the granola into nice size pieces, and if, after the sampling, there is anything left, wrap them in tin foil and store in the fridge (the granola bars stay good for weeks, if not months, at the room temperature, but better to be safe than sorry), and in addition to a longer storage life, the granola bars become nice and crunchy in the low temperature.

If you follow the original recipe, the kilocalory, or the kilojoule content of the whole thing is about 3000 and 12000, respectively.

That amount of calories gives you anything between one to five days to get out of a sticky situation in the middle of nowhere, depending on the other available resources, or, if consumed on the couch, makes you fat.

Keep the base/fillings ratio steady, experiment with different fillings, and find your own favorite granola.

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