Written by Rustina
I love springtime and the happiness of seeing all the beautiful little flowers coming to life after a long winter. One of my favorites is violets. They are so delicate and charming, yet hold a great nutritional punch and plenty of benefits! These granola bars with a springtime twist are fun and easy to make!
Why Violets?
Glad you asked. 🙂 They have vitamin C; as a diuretic, it helps detoxify and cleanse the blood (1).
Other benefits of violets include:
- Antioxidant
- Neuroprotective
- Migraine control
- May promote sleep and relieve insomnia
- Antidiabetic
Read more at our violet herbal profile and try making a DIY Violet Tincture!
I loved the birthday (and lemon-blueberry and chocolate peanut butter) granola recipe in Kate’s cookbook, Wholesome Real Food Favorites. I loved it so much that giving it a springtime twist seemed fun and influenced this adaptation. Her cookbook is quickly becoming a favorite around here!
Springtime Breakfast Bars
Ingredients:
- 1 cup of butter, melted
- ½ cup of honey
- 4 cups of oats (sprouted if you have them)
- ½ cup of raisins
- ¼ cup of freshly picked violets
- Pinch of sea salt
Directions:
Step 1: In a medium saucepan, melt butter and mix in honey.
Step 2: Pour the butter-honey mix into a large bowl and throw in the pinch of sea salt.
Step 3: Add oats and stir until well-coated.
Step 4: Pour the granola onto a large baking sheet and bake at 300ºF for 30 – 40 minutes; flip large chunks over every 10 minutes.
Step 5: At the last “flipping,” press the violets into the top of the granola.
Step 6: When the granola is done, remove from the oven letting cool on the baking sheet for 15 – 20 minutes.
Step 7: Gently scrape off the pan, keeping some large chunks or cut into shapes. Transfer to a container for storage. It can be stored at room temp in an airtight container for 2 weeks or in the refrigerator for up to a month.
Springtime Breakfast Bars
Ingredients
- 1 cup of butter melted
- ½ cup of honey
- 4 cups of oats sprouted if you have them
- ½ cup of raisins
- ¼ cup of freshly picked violets
- Pinch of sea salt
Instructions
- In a medium saucepan, melt butter and mix in honey.
- Pour the butter-honey mix into a large bowl and throw in the pinch of sea salt.
- Add oats and stir until well-coated.
- Pour the granola onto a large baking sheet and bake at 300ºF for 30 – 40 minutes; flip large chunks over every 10 minutes.
- At the last “flipping,” press the violets into the top of the granola.
- When the granola is done, remove from the oven letting cool on the baking sheet for 15 – 20 minutes.
- Gently scrape off the pan, keeping some large chunks or cut into shapes. Transfer to a container for storage. It can be stored at room temp in an airtight container for 2 weeks or in the refrigerator for up to a month.
