Sunday, March 21, 2010

Granola Bars

7 c. old-fashioned rolled oats
1/2 c. olive oil
1/2 t. salt
3/4 c. honey
3/4 c. light brown sugar
1 T. vanilla extract
2 t. ground cinnamon
1 1/2 c. whole almonds, pecans, peanuts or walnuts, chopped coarse (I used almonds and walnuts)
1 c. dried cranberries
1 c. flax seed


Adjust oven rack to the middle position and heat the oven to 375 degrees. Toss the oats, oil, and salt together in a medium bowl. Spread the mixture out over a baking sheet and toast in the oven, stirring often, until pale golden, 20-25 minutes.
Meanwhile, line an 18 x 13" rimmed baking sheet with foil and grease the foil. Cook the honey and sugar together in a small saucepan over medium heat, stirring frequently, until the sugar is fully dissolved, about 5 minutes. Off the heat, stir in the vanilla and cinnamon.
Transfer the toasted oat mixture to a large bowl and reduce the oven temperature to 300 degrees. Toss the oat mixture, honey mixture, nuts, cranberries, and flax seed together in a large bowl until well combined. Spread the mixture out over the prepared pan and press into an even layer using a greased spatula. Bake the granola bars until golden, 35-40 minutes, rotating the pan halfway through baking.
Let the granola bars cool in the pan for 15 minutes, then cut into bars. Let the bars cool completely, then remove individual bars from the pan using a spatula. Will store in an air-tight container for up to 2 weeks.

I adapted this from the Test Kitchen Cookbook, yet again...