Granola bars make a great snack at any time. You can wrap and freeze them separately for up to one month to pop into lunches in the morning.
- Portion size 16 servings
- Credits : Canadian Living Magazine: March 2005
- 1/2 cup corn syrup
- 1/3 cup liquid honey
- 1/2 cup natural peanut butter
- 1/4 cup vegetable oil
- 2 cups large-flake rolled oats
- 1 1/2 cup hulled unsalted sunflower seed
- 1 cup rice crisp cereal
- 1 cup raisin sliced
- 1 cup dried apricot sliced
- 1/2 cup chopped peanut
MethodGrease 13- x 9- inch (3.5 L) metal cake pan or line with parchment paper; set aside.
In saucepan, bring corn syrup, honey, peanut butter and oil; heat over medium heat, stirring often, until melted and smooth, about 2 minutes.
Meanwhile, in large bowl, combine rolled oats, sunflower seeds, cereal, raisins and peanuts. Pour syrup over top and stir to coat evenly. Pack into prepared pan, pressing firmly with back of spoon or greased spatula.
Bake in centre of 350°F (180°C) oven until golden brown, about 25 minutes. Let cool on rack. Cut into bars.