Better-than-store-bought chewy granola bars (recipe here)
Coachella weekend one (of two) starts Friday, and while I’m not going (totally can’t handle the camping-festival thing…plus that tiny detail that it’s on the other side of the country from me), I thought those of you who are might want an easy-to-make treat for the road, breakfast during the weekend, whatever. These granola bars are simple and filling — great for kickstarting a long day without regularly timed meals (if you’re anything like me at a festival). And you might even be able to make them with stuff you already have stocked in your pantry.
10 BANDS TO SEE AT COACHELLA
M83: M83’s epic Hurry Up, We’re Dreaming was one of my favorite albums last year, and I have no doubts that its huge sound would have no problem reaching a massive crowd in the dessert. [Recipe: Funfetti frog cupcakes]
Jeff Mangum: Who could’ve expected that in 2012 Jeff Mangum would be playing Coachella? I’d be a little skeptical about how a performance from the former Netural Milk Hotel frontman would translate to a huge, outdoor festival, but after seeing his breathtaking show at New York’s Town Hall back in October, it actually makes sense. He sang out, encouraged the crowd to sing along, and genuinely looked like he was having a great time. [Recipe: Peanut noodles with edamame, carrots and flowers, inspired by Neutral Milk Hotel]
Bon Iver: The last (and only) time I saw Bon Iver was in July 2008 at Music Hall of Williamsburg, and to hear this band at festivals back then would have been really weird/probably wouldn’t have really worked. Obviously things have changed a bit since then, and I regret not seeing the louder, fuller version of this band last year. [Recipe: Butternut squash pancakes with maple goat cheese spread and candied walnuts]
First Aid Kit: Swedish sisters Johanna and Klara Soderberg make folk songs with simple instrumentation and gorgeous harmonies. Their record that came out this year, The Lion’s Roar, is lovely. [Featured in beer + music pairings: Fall 2011]
Laura Marling: British singer/songwriter Laura Marling has been a favorite of mine for a few years now — since her first record Alas, I Cannot Swim, written when she was 16, she’s continuously developing her voice, both in terms of her maturing songwriting and the way she sings. The ’70s-leaning songs from last year’s A Creature I Don’t Know, will be refreshing. [Featured in beer + music pairings: Winter 2012]
St. Vincent: Annie Clark’s sound has taken quite a journey since her 2007 debut Marry Me, and her shows have too — though what’s remained constant has been her velvety alto and her status as one of the finest guitarists in recent memory. On stage she gets lost in her guitar, which I’m sure will be especially intense during some of the harder-edged songs from last year’s Strange Mercy.
Tune-Yards: What haven’t I already said about Tune-Yards? Merrill Garbus is powerful enough on last year’s w h o k i l l, but even if you’re not totally into her albums, her live show is a whole ‘nother animal, as Garbus uses looping pedals to build up ukulele riffs, drum beats and abrasive, abstract vocals. [Recipe: Berry-banana muffins + body issues]
Sleeper Agent: Sleeper Agent are a group of sugar-high pop-punk kids from Bowling Green, Kentucky, and their debut album Celabrasion is a total blast.
We Are Augustines: We Are Augustines’ 2011 debut Rise Ye Sunken Ships comes from a dark place (it was inspired by frontman Billy McCarthy’s younger brother James, who struggled with mental illness before taking his own life; which their mother had done years before), but like on the album, the Brooklyn band turns it into an empowering story about passion and strength. [Recipe: Blackberry/peach/ginger popsicles]
Wild Flag: Wild Flag is made up of former Sleater-Kinney bandmates Carrie Brownstein and Janet Weiss, with Mary Timony (Helium) and Rebecca Cole (the Minders) and I wrote about why I love them so much here. They pretty much melted my face off when I saw them live last fall. [Recipe: Whiskey chocolate balls inspired by Sleater-Kinney]
Makes 12 granola bars. Adapted from Good Life Eats.
2 1/2 cups oats
3/4 cups almonds, chopped
1/4 cup flax seeds
2 teaspoons cinnamon
1/4 cup molasses
1/3 cup honey
1/3 cup dried cranberries
1/3 cup dried cherries
1/3 cup mini chocolate chips
1 cup apple butter
• Preheat oven to 325 degrees Fahrenheit and line an 8×8-inch baking dish with parchment paper.
• In a large bowl, thoroughly mix oats, honey, molasses and cinnamon. Add the apple butter and mix, then add the dried fruit and chocolate chips and mix until well combined.
• Spread mixture into the 8×8 baking dish, using a knife to smooth out the top.
• Bake for 25-30 minutes. Let cool completely, then pull the parchment paper out of the dish, set on a flat surface and cut into 12 bars.