This is how I did my granola bars:
https://www.outsideonline.com/2070151/secret-edible-powerhouse-hiding-beer-waste
Recipe from that link:
* 2 cups spent grains, dried (instructions for drying are below)
* 2 cups rolled oats (quick cooking or old fashioned)
* 1/2 to 1 cup chopped nuts (optional)
* 1/2 to 1 cup chopped dried fruit (optional)
* 1/2 cup honey
* 1/4 cup barley malt syrup
* 1/4 cup butter
* 1/2 cup peanut butter*
* 1/2 teaspoon salt
My variance:
I use 2 1/2 cups of DRIED spent grain instead of 2
1 1/2 cups of oats
Toasted sesame seeds, maybe Tbsp worth
No dried fruit
Caro syrup instead of barley malt syrup
I “eyeball” the amount of everything but the grain and oats, and I’m not that experienced of a chef / baker, it doesn’t have to be an exact science.
Approx 1/2 cup of semi-sweet choc chips.
Almost forgot: toast sesame seeds in a dry pan on the stovetop, stirring constantly, approx 1 Tbsp
Toast sliced almonds, maybe 1/4 cup? In a dry pan on the stove. To stir, pour them into a container and back into the pan.
Toast the oats by mixing in a little olive oil, throw in the oven at low heat (200 or less) oats are very forgiving when toasting. Almonds and sesame, not so much.
And I also forgot that I added maybe 1/4-1/2 cup of salted sunflower seeds (kernels)
I HIGHLY recommend baking them, so they’ll become crispy instead of soft. I’ve done both.
Line baking pan... IDK... 11X13? with parchment paper, press mix firmly into pan (I used a small cutting board wrapped in parchment paper to press it down)
350 degrees, 20 min.
I did a search for making crunchy granola bars (general granola bars) It said to let them cool for 15 minutes. I literally had to let these cool (in the pan because I don’t have a cooling rack) for an hour and a half before I could cut them without the mix falling apart.