Granola Bars
This recipe was published in the New York Times. Our daughter Barbara made these for us on a recent visit. Warning... They are addictive! I made a batch and want to give this suggestion. The parchment paper I used was non-stick which made finishing much easier. Also allow to totally cool prior to cutting, the ingredients remain intact much better. Over baking makes the bars crisp and crumbly. Baking the bars just until they start to turn golden keeps them chewy.
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Ingredients:Bring to a boil and set aside,
1/2 cup mild honey or agave with
1 teaspoon vanilla
1/4 cup canola oil, plus additional for the pan and for your hands
7 ounces (2 cups) rolled oats
1 1/2 ounces (1 heaped cup) flaked coconut
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt (optional)
4 ounces (1 cup) lightly toasted nuts, like almonds and pecans, coarsely chopped
Directions:
1. Preheat the oven to 325 degrees Fahrenheit. Place the oats in a bowl and toss with the oil until thoroughly coated. Line a baking sheet or pan with parchment and spread the oats in an even layer on the parchment. Place in the oven and toast for about 20 minutes, stirring halfway through, until the grains are lightly toasted. They should have darkened slightly and should smell toasty. Remove from the oven, return to the bowl, and add the coconut, spices, salt and nuts. Stir together. Turn the oven down to 300 degrees.
2. Place the honey and vanilla in a saucepan or container that can accommodate at least three times the volume of the honey, and bring to a boil over medium heat. Remove from the heat and pour over the oat mixture. Stir until the oat mixture is evenly coated with honey.
3. Oil a 9-by-13-by-2-inch pan and line with parchment. Oil the parchment. Scrape the granola mixture into the pan and spread in an even layer. Place in the oven for 25 minutes, until just golden. Do not allow to become too brown, or the bars will be too hard. Remove from the heat and allow to cool completely, then cut into 2-inch squares. Some of the mixture may crumble when you do this, but crumbles are tasty little morsels! Store in a tin or container.
Yield: 20 pieces
Advance preparation: These will keep for a week but will become more sticky, especially in a humid environment.
Nutritional information per serving: 138 calories; 2 grams saturated fat; 2 grams polyunsaturated fat; 4 grams monounsaturated fat; 0 milligrams cholesterol; 16 grams carbohydrates; 2 grams dietary fiber; 1 milligram sodium; 3 grams protein.
7 ounces (2 cups) rolled oats
1 1/2 ounces (1 heaped cup) flaked coconut
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt (optional)
4 ounces (1 cup) lightly toasted nuts, like almonds and pecans, coarsely chopped
***
Directions:
1. Preheat the oven to 325 degrees Fahrenheit. Place the oats in a bowl and toss with the oil until thoroughly coated. Line a baking sheet or pan with parchment and spread the oats in an even layer on the parchment. Place in the oven and toast for about 20 minutes, stirring halfway through, until the grains are lightly toasted. They should have darkened slightly and should smell toasty. Remove from the oven, return to the bowl, and add the coconut, spices, salt and nuts. Stir together. Turn the oven down to 300 degrees.
*
2. Place the honey and vanilla in a saucepan or container that can accommodate at least three times the volume of the honey, and bring to a boil over medium heat. Remove from the heat and pour over the oat mixture. Stir until the oat mixture is evenly coated with honey.
*
3. Oil a 9-by-13-by-2-inch pan and line with parchment. Oil the parchment. Scrape the granola mixture into the pan and spread in an even layer. Place in the oven for 25 minutes, until just golden. Do not allow to become too brown, or the bars will be too hard. Remove from the heat and allow to cool completely, then cut into 2-inch squares. Some of the mixture may crumble when you do this, but crumbles are tasty little morsels! Store in a tin or container.
*
Yield: 20 pieces
Advance preparation: These will keep for a week but will become more sticky, especially in a humid environment.
Nutritional information per serving: 138 calories; 2 grams saturated fat; 2 grams polyunsaturated fat; 4 grams monounsaturated fat; 0 milligrams cholesterol; 16 grams carbohydrates; 2 grams dietary fiber; 1 milligram sodium; 3 grams protein.
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