We’re launching right into school-year mode this week and next; Kaspar’s started his Montessori phase-in, and, next Wednesday, my massage school classes will pick up from once a week to every morning (I’ll still head into work a few afternoons each week, and otherwise work from home). Aaron, too, just began taking a class in 3D animation-- he did the tattoo animation in the film Black Swan -- which promises some challenging projects for the fall. I’m pretty sure it’s possible, but I can’t quite picture the logistics of how all of this will go down. I do know that we’re going to need a seriously streamlined morning routine. No tossing clothes and toys about in search of sunscreen and keys. No Eggs Benedict on a whim. No waking up whenever Kaspar does and easing into the day—no ma’am. We’re re-joining the rest of rush-hour society as contributive morning citizens.

With that in mind, I’ve realistically considered that there will most likely be days when, in getting ourselves showered, and Kaspar fed and packed for school (plus pottied—that’s starting soon, too), Aaron and I won’t have a chance to eat breakfast. And I’m a breakfast fan. So, I’ve created this recipe for Parent-Power Bars, for powering up on the go. Ain't nothin' slowing us down! These bars are very tasty; Aaron’s eaten a significant portion of my model-batch already. They’re also portable, which is key, and way cheaper than granola bars bought at the store. Simply wrap them or bag them, and you’re good to go. If your kids can eat nuts (Kaspar can’t), and their schools allow them, these also make for excellent, high-energy (without the crash) school-day snacks.

Power on, super moms (and dads).

Click Read More for the recipe.

What You’ll Need

1 Tablespoon coconut oil

1 ¼ cups rolled oats

1 ¼ cups raw almonds, chopped

½ cup oat or wheat bran

1 cup crisp brown rice cereal

½ cup some other cereal you enjoy (or just go all crisp rice)

3 Tablespoons finely chopped crystallized ginger

½ cup chopped dried fruit (optional, and your choice: I like dried cranberries, for a little bit of tart to balance the sweet)

1 cup brown rice syrup

¼ cup natural sugar

1 ¼ tsp. pure vanilla extract

½ tsp. sea salt (fine grain)


What You’ll Do

Grease a 9-by-13 inch pan with the coconut oil.

Thoroughly mix the dry ingredients (oats through ginger) in a large bowl, and set aside.

Combine the rice syrup, sugar, vanilla and salt in a medium saucepan, and stir constantly over medium heat. Once the mixture boils, continue to stir for about 5 minutes, and then pour over the dry ingredients.

Stir until everything’s incorporated (this will be a sticky step). Spread the mixture into the pan and cool to room temperature. Cut your bars into whatever shapes and sizes you’d like (cookie cutter action, anyone?), pack your bag, and have a super-powered day!