Rice Krispies® Fruit and Nut Granola Bars
Servings: 24 bars
Ingredients:
| Nutritional Info | |
| Per bar: about | - |
| cal | 138 |
| pro | 2 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 19 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 29 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 8% |
| folate | 3% |
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1-1/2 cups (375 mL) large-flake rolled oats
1-1/2 cups (375 mL) RiceKrispies® cereal
1 cup (250 mL) raisins
1/2 cup (125 mL) sesame seeds
1/2 cup (125 mL) pumpkin seeds
1/2 cup (125 mL) whole unblanched almonds
1/3 cup (75 mL) corn syrup
1/3 cup (75 mL) liquid honey
1/3 cup (75 mL) vegetable oil
Preparation:
In large bowl, combine rolled oats, Rice Krispies®, raisins, sesame seeds, pumpkin seeds and almonds.
In saucepan, bring corn syrup, honey and oil to boil over medium heat; reduce heat and simmer until slightly thickened, about 5 minutes. Remove from heat. Let stand for 1 minute. Pour over cereal mixture, stirring to coat evenly.
Scrape into double parchment paper–lined or greased 13- x 9-inch (3.5 L) metal cake pan, pressing firmly with back of spoon or greased spatula.
Bake in 350°F (180°C) oven until golden brown, about 20 minutes. Let cool in pan on rack. Cut into bars.
In saucepan, bring corn syrup, honey and oil to boil over medium heat; reduce heat and simmer until slightly thickened, about 5 minutes. Remove from heat. Let stand for 1 minute. Pour over cereal mixture, stirring to coat evenly.
Scrape into double parchment paper–lined or greased 13- x 9-inch (3.5 L) metal cake pan, pressing firmly with back of spoon or greased spatula.
Bake in 350°F (180°C) oven until golden brown, about 20 minutes. Let cool in pan on rack. Cut into bars.
Additional Information
- ® Trademark of Kellogg Company used under licence by Kellogg Canada Inc.
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For more great Rice Krispies® recipes, click here. |
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