No-Bake Granola Bars (Kid-Approved!)

My 3-year-old son loves granola bars. Loves them. Unfortunately, his favorites are enrobed in a thick casing of chocolate. Delicious, yes, but not the healthiest treat. So I set out to make a granola bar that he would find just as tasty, but would fill his belly with healthier ingredients.

I'm always looking for ways to sneak protein and fiber into Danny's meals. These granola bars feature oats, peanut butter, almonds, and chia seeds to add nutritional punch. A sprinkling of mini chocolate chips, and he overlooks the healthy stuff. That's a win in my book.

And since my boy enjoys a cooking project, we got to make this snack together. Full bellies? Check. Mother-son bonding? Double-check.

Let's get cooking!
Erin

No-Bake Granola Bars
Adapted from Two Peas and Their Pod

2 cups quick oats*
1 cup Rice Krispies
1/2 cup sliced almonds
3 tablespoons chia seeds
4 tablespoons butter
1/2 cup peanut butter
Scant 1/4 cup brown sugar, loosely packed
1/4 cup honey
1/4 teaspoon salt
1 teaspoon vanilla
1/4 cup mini chocolate chips

Line a 9" square baking dish with aluminum foil. (I'm sure an 8" dish would work just fine, too. Your bars will just be slightly thicker.) The non-shiny side of the foil is non-stick, so make sure the shiny side is down so the non-shiny side will be touching the granola bars.

In a large bowl, stir together oats, Rice Krispies, almonds, and chia seeds. Set aside.

Combine butter, peanut butter, brown sugar, honey, and salt in a small saucepan over medium-low heat. Bring mixture to a boil. Allow it to boil for two minutes, stirring constantly, then remove from the heat. Stir in vanilla.

Very carefully pour melted peanut butter mixture over oat mixture and stir until everything is completely combined. Place into prepared baking dish and press granola bar mixture into the bottom of the pan. Sprinkle with chocolate chips and gently press so they adhere.

Refrigerate for 30 minutes. Slice into bars that are the best size for your family. I cut mine into 18 bars, and that seemed just right. (Although Danny could eat two per serving!) Store in the fridge.

*Since I didn't cook these granola bars, I used quick oats. I think old fashioned oats would be too chewy. But let me know how they turn out if you make a substitution!

Peanut Butter Energy Bites

I'm pretty sure my son is the pickiest eater in the history of picky eaters. Here are the things he will eat:

• Creamy Peanut Butter (Only eaten if he can lick it off a honey wheat pretzel. Please note: he doesn't eat the pretzel itself; it's merely a vehicle.)
• Saltines (Don't even try to give the kid Ritz. He eats only square-shaped crackers.)
• Annie's White Cheddar Bunnies (Not the orange ones. This I learned after purchasing a lifetime supply of the orange ones at Costco.)
• Macaroni and Cheese (Must be from a box.)
• Mashed Potatoes (Must be instant. Seriously.)
• Apples, Bananas, Melon, Grapes (Preferably purple.)
• Anything in a squeezie pouch. (As an experiment I once served him squash and a squash squeezie pouch in the same meal. He ate the pouch and refused to touch the stuff on his plate. Try explaining the irony to a three-year-old.)
• Noodles (Served plain. Don't consider adding sauce.)
• Oatmeal (He would eat oatmeal for breakfast, lunch, and dinner if I let him.)
• SWEETS (Cupcakes! Ice cream! Cake! Cookies! Chocolate! The boy knows the good stuff.)

On a whim I decided to enlist his help in whipping up these Peanut Butter Energy Bites. They contained three of his food groups, so I thought there was a chance he'd try them. And, glory be, he did. And...he liked them! 

Guess what we're having for lunch every day now. 

Let's get cooking!

Erin

Peanut Butter Energy Bites
Adapted from Get Creative Juices
About 24 bites

1 cup old-fashioned oats
1/2 cup peanut butter
1/2 cup semi-sweet chocolate chips
1/3 cup finely chopped toasted pecans
1/3 cup sweetened shredded coconut
1/4 cup honey
2 tablespoons chia seeds
1 teaspoon vanilla

Place all ingredients in a large bowl and stir together until everything is evenly combined. Roll into 1" balls and place on a parchment- or waxed paper-lined baking sheet. Refrigerate until set, about 1-2 hours. Store in the refrigerator.

P.S. If at all possible, enlist the help of your adorable kid in making Peanut Butter Energy Bites. Here's mine, making his "CHEESE!" face. (Also pictured, my very messy house. Real life here, people.)

Stovetop Veggie Macaroni & Cheese

Hungry for delicious, creamy pasta that is as healthy as it is delicious? I've got you covered.

Want dinner on the table in 20 minutes? Well, here you go.

Trying to trick your kids into eating vegetables? Have I got the meal for you!

Stovetop Veggie Macaroni & Cheese. It's the answer to all of your dinner questions. While the pasta cooks, stir together a creamy sauce rich with nutty Parmesan cheese. Frozen butternut squash puree (so easy!) adds depth and that glowing orange hue that will make your kids think it came from a blue box. Next thing you know your whole family will be begging for seconds...picky kids and meat-loving husbands included.

Let's get cooking!
Erin

Stovetop Veggie Macaroni & Cheese
Adapted from Kitchen Daily and inspired by Butternut Squash Mac & Cheese
Serves: 6

16 ounces small pasta (I used little shells.)
2 tablespoons butter
2 tablespoons flour
2 cups warm milk (I used 2%.)
12 ounces frozen butternut squash puree*, thawed
1 1/2 cups shredded Parmesan cheese
Salt and pepper
Pinch of nutmeg

Cook pasta in salted water until al dente according to package instructions.

Meanwhile, melt butter in a large saucepan over medium heat. Whisk in flour and cook until it begins to turn light golden brown and smells a bit toasty, about 2 minutes. Very slowly whisk in warm milk until it's smooth. (Using warm milk helps prevent lumps.) Continue to cook, whisking constantly, until the milk begins to thicken, about 5 minutes.

Stir in squash puree. Then stir in Parmesan cheese until it's melted and creamy. Season sauce to taste with salt, pepper, and a pinch of nutmeg. Stir in cooked pasta and serve immediately.

*Frozen butternut squash puree is typically sold in a little box like frozen chopped spinach. It is fantastically convenient and delicious.

Fit to be Tied by Lady of the House

Today I hit my local craft store with one thing in mind, or I should say two: my niece and nephew. They're approaching the wonderful age of scribbling and doodling, and I've had this idea for a while that I ought to make them each their own little crayon roll-up. I found adorable fabric and headed straight for the cutting table.

With the help of my dear Mum, a true artistic genius, we whipped up this little kit in no time. I used basic quilting fabric, cut to an 18 by 18 inch square. Then, I lined it with a piece of felt cut to 10 inches by 16.5 inches.

We folded the edges of the quilting fabric, pinned it, then stitched it.

Allowing ample room for the spiral sketch pad and crayons, we stitched pouches so everything tucks neatly into its proper place. (At the outset, a placemat, and a bit of pinning with the crayons and notebook of your choosing give a good gauge of where you're headed measurement wise.) And perhaps it's helpful to note that we allotted 1 and 3/16 inches per crayon, and 5.5 inches for the notebook.

The crayons I purchased are triangular in shape and recommended for little ones. Truthfully, I think those crayons are really suited to their parents who don't need the added burden of chasing rolling crayons in addition to keeping the blasted things out of baby's mouth!

I'm no seamstress, but I'm happy to report this was a simple project with zero drama. And hey, I've got a jump on my Christmas presents!!

xoxo,

{ Lady of the House }

please send along any questions: hdhhlady@gmail.com