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Day 4. Recipe 4.

Not all granola bars are created equal. Some are crunchy, and some are chewy. Most, however, won't power us through our morning meetings or afternoon slump. Pre-packaged bars often give a sugar boost bigger than any candy bar and induce a crash that sends us right into the land of the grumpy.

But this recipe, The Ultimate Snack Bar, should keep us running throughout our day.

The recipe is dairy and tree nut free too.

And my kids gave them two thumbs up.

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The Ultimate Snack Bar

(adapted from 100% Real By Sam Talbot) {affiliate link}

• 12 pitted Medjool dates
• ½ cup dried pineapple
• 1½ cups uncooked rolled oats
• ¾ cup unsweetened flaked coconut
• ½ cup sunflower seeds roasted and salted
• ¼ cup sunflower butter
• ¼ cup raw honey
• 2 tablespoons coconut oil

Step 1: Line the bottom of an 8x8 inch baking dish with parchment paper, allowing a few excess inches of parchment to extend past the sides of the dish.

Step 2: Process the dates and pineapple in a food processor and process until finely chopped and they begin to form a ball. Transfer to a medium bowl; add the oats, flaked coconut and sunflower seeds, stir to combine.

Step 3: Combine the sunflower butter, honey, and coconut oil in a small saucepan over medium heat. Cook, stirring, until smooth, about 2-3 minutes.

Step 4: Pour the sunflower butter mixture over the date mixture and stir well. Pour the mixture into the prepared baking dish. Top with a piece of plastic wrap, and press onto the surface of the mixture. Freeze until firm, about 15 minutes.

Step 5: Using parchment paper, remove the frozen mixture from the baking dish, cut into 12 bars. Wrap each bar in plastic wrap, place in an airtight container and freeze for up to 1 month.

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Let the ultimate snacking begin!

Until tomorrow friends.

Tucked and folded gently away in our kitchen cabinets, thoughtfully pinned to social media accounts, passed in emails between good friends, we save new recipes like a new pair of white socks that we don't want to get dirty.

We save them for the day we throw a party.

We save them for the day we really learn to cook.

We save them for the day we have time to explore.

We save them for the day we don't want mac n' cheese.

We save them because the photo looks delightful.

We save them because we save them.

The truth? We are not going make these recipes. Nope, never. It's a cycle of lies. The beer chicken recipe from Uncle John, the paleo perfect breakfast bars recipe from the fabulous blogging site or the roasted miso carrots recipe that beckons us in the too cool cooking magazine are only feeding something other than our bellies, our intentions.

But, friends, what if we turned our intentions into action?

What if we made the recipes tucked around us?

And what if I stopped jabbering my pie hole and starting cooking for 30 days? What would happen if I created "A New Recipe Each Day," challenge?

Will I become a better cook? Will I gain a deeper understanding of culture's influence on what and how we eat? Will this trial make a connection with the people around me?

More importantly, will my children stop saying "Oh, barf!" when I serve them meals?

Well, for the next 30 days, I'll be making a new recipe each and every day. It doesn't matter if it's delicious, the prep time is insane or my family hates what is served. The only rule: make a new recipe each and every day for 30 days.

Since this idea seems pretty granola, today's recipe is:

Homemade Granola

(adapted from the Basic Granola Recipe at Chow Hound)

• 3 cups rolled oats (not instant)
• 3 tablespoons packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1/2 cup roasted and salted sunflower seeds
• 1 cup dried pitted tart Montmorency cherries
• 1/3 cup mountain forest light amber honey
• 1/4 cup sunflower oil
• 1 teaspoon vanilla extract
• 1/2 cup semi-sweet mini chocolate chips

1. Heat the oven to 300°F and arrange a rack in the middle.
2. Place the oats, brown sugar, cinnamon, salt, sunflower seeds and cherries in a large bowl and stir to combine; set aside. 
3. Place the honey, oil, and vanilla in a small bowl and stir to combine. Pour over the oat mixture and mix until the oats are thoroughly coated. 
4. Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake for 15 minutes, then stir and continue baking until the granola is very light golden brown, about 5 to 10 minutes more. 
5. Place the baking sheet on a wire rack and cool the granola to room temperature, stirring occasionally about 20 minutes. (Note: It will harden as it cools.) 
6. Add the chocolate chips to the baking sheet and toss to combine.
7. Store the granola in an airtight container for up to 1 week.

Come on! Follow along with your voyeuristic intentions, send me a copy of a recipe that is calling to you and let's sit down and cook something up together.

Will the next 30 days be a recipe for disaster or a recipe for happiness?

By the way, the verdict on the Homemade Granola recipe is a resounding thumbs-up but I did get a thumbs-down for using stale sunflower seeds. 

"Oh, barf."

Until tomorrow friends.