Photography by © Julie Bidwell
by Deanna F. Cook.
If we’ve learned anything from popular cooking shows like Rachael vs. Guy: Kids Cook Off and Man vs. Child: Chef Showdown, it’s that, with a little know-how, kids of all ages can really cook. Deanna F. Cook's new book, Cooking Class, uses easy, delicious recipes to teach kids basic cooking skills, vocabulary and safety. Each kid-tested recipe is illustrated with helpful, color step-by-step photos and a rating of one to three spoons to indicate the skill level needed. Try out this granola bar recipe for a fast breakfast or before-soccer snack that kids can proudly say they made on their own.
Grab and Go Granola Bars // Makes 12 bars
Looking for a quick breakfast you can eat on your way out of the door? Mix up a batch of these chewy bars over the weekend. If you wrap them up individually and store them in the fridge, they’ll stay fresh all week long.
HERE’S WHAT YOU NEED
3 tbsp. butter, plus more for the pan
⅓ cup packed light brown sugar
¼ cup honey
1 tsp. vanilla extract
3 cups quick-cooking rolled oats
¼ cup chocolate chips
HERE’S WHAT YOU DO
1. Butter an 8-inch square baking pan and set it aside. Melt the butter in a large pot over medium heat. Add the brown sugar, honey, and vanilla extract.
2. Whisk until the sugar is dissolved. Turn off the heat.
3. Pour the oats into the pot. Stir very well for five minutes.
4. Spread the oat mixture into the pan. Press it into the pan with your hands to make it even (you may need to rub a little butter on your palms so they don’t stick to the bars). Press hard!
5. Press the chocolate chips into the top of the bars. Cover with plastic wrap and refrigerate until chilled (about one hour).
6. Bring to room temperature, then ask an adult to help you cut it into 12 bars with a sharp knife. Wrap the bars individually in plastic wrap, aluminum foil, or waxed paper.
7. Decorate with personalized labels. Store in the refrigerator for up to one week.
Excerpted from Cooking Class by © Deanna F. Cook. Photography by © Julie Bidwell. Used with permission of Storey Publishing.