Toasted Oat Granola Bars
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This recipe makes 24 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 204 |
| pro | 3 g |
| total fat | 10 g |
| sat. fat | 5 g |
| carb | 28 g |
| fibre | 3 g |
| chol | 14 mg |
| sodium | 51 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 9 |
| vit A | 6 |
| folate | 6 |
Toasting the oats and coconut adds a tasty twist to fruit-and-seed bars.
Ingredients
Preparation
In large skillet, toast oats and coconut over medium heat, stirring often, until golden, about 7 minutes. Transfer to large bowl; let cool.
Stir in chopped dates and apricots, cranberries and sunflower and sesame seeds; set aside.
In saucepan, bring butter, brown sugar, honey and corn syrup to boil over medium-high heat; boil for 2 minutes, stirring constantly. Remove from heat; stir in vanilla. Let cool for 1 minute. Pour over oat mixture, stirring to coat.
Scrape into parchment paper–lined 13- x 9-inch (3.5 L) metal cake pan, pressing firmly with back of spoon.
Bake in 350°F (180°C) oven until golden, 20 to 25 minutes. Let cool in pan on rack. Cut into bars. (Make-ahead: Store in airtight container for up to 5 days.)
Stir in chopped dates and apricots, cranberries and sunflower and sesame seeds; set aside.
In saucepan, bring butter, brown sugar, honey and corn syrup to boil over medium-high heat; boil for 2 minutes, stirring constantly. Remove from heat; stir in vanilla. Let cool for 1 minute. Pour over oat mixture, stirring to coat.
Scrape into parchment paper–lined 13- x 9-inch (3.5 L) metal cake pan, pressing firmly with back of spoon.
Bake in 350°F (180°C) oven until golden, 20 to 25 minutes. Let cool in pan on rack. Cut into bars. (Make-ahead: Store in airtight container for up to 5 days.)
Source : Canadian Living Magazine: March 2009
- Keywords : Breakfast; Snacks; Dessert; Vegetarian; Bake; Skillet; Coconut; Cranberries; Apricots; Honey; Sesame seeds;
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