Standard Granola Bars Take 2

I tried this recipe before, but here was a second take. When I tried before, I said I would try making them more non-toaster-oven-friendly. Well, I did it! All you have to do is add olive oil to the pan, add the oats and nuts and toss occasionally until they are toasted.

I also used maple syrup instead of honey and it came out fine.

I also used less chocolate (about 1/4 cup instead of 1 cup) and they were still great and held together fine.

Some food, Gwangju, Naesangjan, and more food 297

Apple-Raspberry Crumble

After this I can’t bake with raspberries anymore. I’ve got about a cup left and I’ll just eat them now. Plus, I guess it’s peach time in Korea since that’s all I see in the market now. Recipe taken from here.


  • Filling
  1. 4 apples, peeled, sliced into chunks  of about 3/4 inches
  2. 1 cup of raspberries
  3. 1.5 TBSP sugar
  4. 1 TBSP flour
  5. 1 tsp vanilla or rum
  6. 1 tsp cinnamon
  7. pinch of salt
  • Topping
  1. 4 TBSP butter
  2. 1/4 cup oats
  3. 1/4 cup + 2 TBSP flour
  4. 1/4 cup packed light brown sugar
  5. 1/4 cup + 2 TBSP walnuts


1)Heat the oven to 370F/190C or toaster oven to 170C.

2) Mix the apples though salt together.

3) Add the mixture to baking tins

4) Mix the oats though walnuts together.

5) Add the butter using your hands.

6) Add the oat mixture to the top of the apple mixture.

7) Bake for 30 minutes.

8) Let sit for 10 minutes.

9) Serve with vanilla ice cream.

Leek and Potato Soup AND Raspberry Spite AND Apple Raspberry Cri 013

White Wine Sangria

For Korean Memorial Day (June 6th) almost everyone had the day off and some of my friends had a BBQ. I brought Sangria and forgot to take a picture. Recipe taken from here.


  • 1 bottle of white wine
  • 3 cups of sprite
  • 1/2 cup dark rum (I used 151)
  • 1/4 cup sugar
  • 2 cups pineapple
  • 4 apples
  • 1 cup mango
  • 1 orange


1) Mix all the ingredients.

2) Serve cold.

Granola Bars

I’m into hiking (i.e.: all my hikes here) This past weekend I went on my longest hike (30 kilometers) and climbed the third highest mountain in Korea (Daechongbong Peak, 1,708 meters tall–some sites I’ve looked on say other mountains, but in the park it said it was the 3rd highest) and the highest mountain I’ve ever hiked.

I knew I needed to make some good sharing food–because that’s what hiking is all about in Korea: sharing your food–that was also energy food and brought PBJ, oranges, boiled eggs and these homemade granola bars. I kinda followed this recipe as an outline, but, even as they say, you can put anything you want into a granola bar!

I’m sure you can make these by toasting the oats in a pan, which is what I will try next time to make it more non-oven-house friendly!

The honey can be replaced with maple syrup to make them vegan as well.


  • 2 1/2 cups oats
  • 1/2 cup chopped nuts: I used walnuts, almonds and cashews
  • olive oil
  • 1/3 cup honey
  • 1/4 cup butter
  • 1/4 cup packed light brown sugar
  • 1 tsp Bacardi 151 (I’m out of vanilla, and you can replace it with dark rum, or other dark liquors and Bacardi 151 was the easiest to get and I love the flavor it adds)
  • dash of salt
  • 1/2 cup dried fruit: I used raisins, cranberries (chopped) and apricots (chopped)
  • 3/4 cup-1 cup chocolate chips


1) Preheat the oven to 350F/170C or toaster oven to 130C.

2) Mix the oats and nuts.

3) Place foil on the baking tray and rub olive oil on it (or spray if you can).

4) Add the oats and nuts and bake until starting to brown (I had to do this in two batches). Should take about 10 minutes and you should stir halfway though.

5) Pour into a bowl and allow to cool.

6) Add the honey, butter, light brown sugar, rum/vanilla and salt to a pot and cook on medium heat until the sugar and salt has dissolved. I brought mine to a boil to get a bit of the alcohol out.

7) Add the honey mixture to the oats and mix.

8) Allow to cool for about 5 minutes.

9) Add the dried fruit and chocolate chips and mix.

10) Press into baking tins and place int he refrigerator for 2-8 hours. I wrapped them in tin foil before heading out into the heat.Ratatouille Egg Sandwich AND Chocolate Granola 012



Banana Walnut Cinnamon Muffin

I looked at about muffins and bread recipes and came up with this. Made for potluck so of course it is in Tupperware already.


  • 4 bananas mashed
  • 1/2 cup dark brown sugar
  • 1/2 cup light brown sugar
  • 1 egg
  • 1/4 cup butter, melted
  • 1 tsp Bacardi 151 (or vanilla, I don’t have vanilla and you can substitute vanilla with dark rum or brandy)
  • 1 3/4 cups wheat flour
  • 1/4 cup oats
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 cup chopped walnuts


1) Preheat the oven to 350F/175C or toaster oven to 140C.

2) Mix the bananas with the brown sugars and egg.

3) Add the butter and Bacardi 151.

4) Add the flour, oats, salt, baking soda and cinnamon and mix slowly so the flour doesn’t fly everywhere.

5) Add the walnuts.

6) Add the batter to baking tins and bake for 20 minutes.

Banana Walnut Cinnamon Muffin 002