Skagit Food Co-op blog:

The Bounty of Bulk

The Bounty of Bulk: Cereal Comforts

SVFC_Bounty of Bulk_1215_granolabarsThe Co-op’s bulk department is a wonderland for fans of cereals and granola. Bring your own reusable container (or purchase one from us) and buy just what you need.

We offer over a dozen bulk granola and hot cereal mixes, as well as organic wheat bran and rolled oat, kamut, rye, and barley flakes. Look for locally sourced cereals from Blue Heron Farms in Olympia, WA and Nature’s Path in British Columbia, including their popular Pumpkin FlaxPlus and HempPlus granolas. We also carry bulk options from Golden Temple Foods’ Muesli and low fat granolas, as well as Bob’s Red Mill’s rolled oats and hot cereals.

Bulk cereals and granolas are easy options for a quick breakfast or snack, plus you can use them to make your own granola bars by using a few other key ingredients from our bulk department. The following recipe yields a whole tray of delicious, high protein, nutritious bars for breakfast, lunch, dessert, or whenever.

Recipe for No-Bake Granola Yum Bars

(inspired by the Minimalist Baker website)

Ingredients:

  • 1 cup pitted dates
  • 1/4 cup honey (vegans can substitute agave or maple syrup)
  • 1/4 cup almond or peanut butter
  • 1 cup roasted unsalted almonds, loosely chopped
  • 1 1/2 cups rolled oats
  • Optional: add chocolate chips, dried cranberries, or banana chips, to taste

Directions:

Mince dates or place in food processor and process until finely diced (might turn to a doughy consistency) for 1 minute or so. Optional: toast your oats in a 350 degree oven for 15-ish minutes or until slightly golden brown, or use raw oats. Combine oats, almonds, and dates in a large bowl and set aside.
In a saucepan over low heat, warm honey and nut butter. Stir and pour over oat mixture and mix well — to break up the dates and completely combine wet and dry ingredients. Transfer to an 8 x 8 baking dish or other small pan lined with parchment paper. Press down until uniformly flattened. Cover with parchment or plastic wrap, and chill in refrigerator or freezer for 15-20 minutes to firm up.

Remove bars from pan and chop into even bars. Store in an airtight container in the fridge for up to a few days. For extra shelf life, store in the freezer for up to 6 weeks. Enjoy!

By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.