ROTM: Rogue River Granola Bars

Rogue River Granola Bars 

Submitted by Shannon Smejkal

These homemade granola bars can be made and served fresh or frozen for future river trips. Bake a batch for a quick mess free breakfast to get on the river quickly, or as a perfect on-the-water snack.


  1. Preheat oven to 300 degrees 
  2. Grease a 13x9 baking pan.  Line with parchment paper and lightly oil the parchment.
  3. In a food processor, lightly pulse the nuts,  fruit, and 1 cup of oats. Then transfer mixture into a large bowl.
  4. Add remaining oats to the bowl
  5. Add the olive oil and coat the mixture.
  6. Add the honey,  peanut butter,  vanilla and salt to a pot and heat on medium, stirring occasionally until the sides are bubbling. 
  7. Pour hot liquid into nut mixture and stir until combined. 
  8. Stir in egg white until combined.
  9. Using an oiled spatula,  press mixture evenly into the lined baking pan. I like to spray a little cooking spray on the bottom of a flat bottom cup and press down to make the mixture level. 
  10. Bake 35 minutes until golden brown
  11. Let cool a few minutes and score with an oiled knife.  After completely cooled, cut through the score lines. 
  12. Seal in food saver bags,  freeze and bring on your next river trip to share with your friends!  They can also be left at room temp in a container for a week or so.