Sometimes I feel like a real hypocrite.
I make the craziest things. I get excited about making things like cheese and puff pastry, and I feel so proud that I can stick to the raw material aisles at the store. I bypass all those bags and boxes of processed things with my head held high.
Most of the time.
It turns out, that when it comes to my liberation from expensive little packages of food that make my life run smoothly, I have a nemesis out there.
I’m talking about the car snack.
Maybe for you it’s the bus snack, or the scarfing before piano lesson snack- it’s all the same thing. For those of you who are not familiar with the car snack, I’m going to let you in on a little something. Screw breakfast. For kids, the car snack is the most important meal of the day. It is consumed at about 3:00, right after school, on the way home or to the next thing.
I don’t know what your experience of these things is, but in my car, this is not the finest hour for my children. They are tired. They want to tell me a lot of intricate details about what happened on the playground. They do not want to speak one at a time. But most of all, they are so so so hungry.
I tuck little snacks in the outside pockets of their lunch boxes. Their school is nut free due to a very sweet boy with a nasty nut allergy, and so the girls know that they can’t eat their car snack until they buckle in. It often has nuts. It sometimes has chocolate, just enough to up the appeal. And it is always wrapped in a wrapper that ends up on the floor.
When I got back from Turkey, there seemed to be hundreds of wrappers on the floor in the back seat. TLC granola bars and Cereal Bars. Koala Kids puffy rice bars. Fruit leathers. Annie’s bunny snacks. All at five dollars a box, with wrappers within wrappers, and weighted with a heavy sigh when I throw a few boxes into the cart.
When they look into their lunchboxes to see what I’ve packed, I never know what kind of reaction I’ll get. One day the mango fruit leather is a hit, and the next day it inspires a half an hour straight of really loud crying. It’s all about the time of day, I guess.
So I rely on the things I know they’ll go for. I look for some sort of protein, maybe a little nutritional value. But mostly, I just want it to get into their bellies.
I’m feeling pretty good about things after my trip. I’ve made it through the jet lag, and life is feeling fresh. I’m ready. I’m ready to face the car snack.
I’ll be dueling my nemesis a few times over the next couple of weeks, just in case you need a few options like I do. But today, it’s sweet nutty puffy rice things. Bad name, I know. So let’s just call it:
Car Snack 1
makes 16-20 bars
1 1/2 cup rolled oats
1 1/2 cups puffed millet (rice crispies will also work here)
1 1/2 cups loosely packed chopped dried fruit (apricots, dates, prunes, raisins, ginger or what ever you have)
1 1/2 cups toasted sliced almonds
1/2 cup chocolate chips
1/2 teaspoon sea salt
1 tablespoon cinnamon
1/2 cup brown rice syrup
1/4 cup light brown sugar
1 tablespoon vanilla extract
1/4 cup canola oil
Lightly oil a 9 x 13 casserole dish. In a medium mixing bowl, combine the oats, puffed millet, dried fruit, almonds, cinnamon, salt, and chocolate chips. In a small saucepan, combine the brown rice syrup, brown sugar, canola oil, and vanilla. Bring the mixture to a boil, stirring frequently. Continue to stir the mixture while it boils for one minute. Then pour the syrup mixture over the dry ingredients and coat thoroughly. Spread the mixture into the prepared pan, press down with a spatula, and refrigerate for an hour. Then cut into bars as needed. They will hold together pretty well, but crumbs will escape here and there, so place in a container or a wax bag when packing for the car. Store in the refrigerator to keep the bars firm, but they will also be fine at room temperature.
Just made these…added a 1/2 cup PB2 and a bit more brown rice syrup to compensate for the extra dryness. Amazing recipe! So nice and chewy and just enough salty. Thanks so much for sharing!!! Love your book, too by the way. Thanks for sharing your life through stories and food. The way you write reminds me that food is an amazing enhancement to the life, family, and circumstances we’re in. It’s like salt, I guess. It adds that extra something to make life and circumstances memorable and meaningful.
Thank you, Krystal! “Like salt”- I love that!
Hi — Love your cookbok. Just made Car Snack 1 but when I poured syrup mixture over oats, millet, etc, the chocolate chips all melted. Now, it still tastes just fine but looks totally unlike your picture. Should I wait until syrup mixture cools next time? Or put choc chips on last after spread in pan? Thanks much!
So what you’re actually seeing up there is the raisins! My chocolate chips melt too- and it actually helps to bind the whole thing together. But if you want to add a few more in after the whole thing is combined and cooled a bit, I don’t think anyone will complain!
The Zany Housewife says
I for the life of me cannot find brown rice syrup so I used agave syrup. Do you know where I can find the brown rice syrup and the Lyle’s syrup as well?
These are SO good! This was the very first recipe I tried from your book. I loved the book so much I gave one away on my blog. And I’m kind of a cheap bastard, so that’s a compliment. 🙂
Agave but no brown rice syrup? I’m learning that every region seems to pick and choose what crazy syrups they have available. Brown rice syrup is a staple in any health food store, if you have one where you are. And Lyle’s is usually in the International section of the regular grocery store- with the British tea and biscuits if you have that section! But I’m glad agave worked for you- honey can also work (although the bars don’t hold together quite as well…) Thanks so much for your kind words, and your giveaway, too! I’m very honored. Sorry for sending you on a syrup wild goose chase…
The Zany Housewife says
I always love a good wild good chase. 🙂 Thank you for the tips, I’m sure I’ll find them somewhere! If not, I’ll order online.
I can find Lyle’s Golden Syrup at Harris Teeter here in the South.
Thanks for making a recipe that doesn’t need baking. I don’t have a reliable oven so am always looking for things I can make without baking.