GRANOLA BARS
2 cups old-fashioned oats
3/4 cup wheat germ
3/4 cup sunflower kernels
1/2 cup pumpkin seeds
1/2 cup pecans chopped
1/2 cup almonds, slivered
1/4 cup coconut
1/4 cup raisins
Spread oats, wheat germ, sunflower kernels, pumpkin seeds and pecans on a jelly roll pan. Toast at 325 for 12 minutes.
Meanwhile, put almonds, coconut, and raisins in a large bowl.
In a saucepan, bring to a boil:
1/2 cup brown sugar
1/3 cup honey
2 tsp. vanilla
1/2 tsp. salt.
Simmer 5 minutes.
Add toasted ingredients to bowl. Pour "syrup" over it. Stir very thoroughly. Dump into a 9 x 13 pan. With non-stick-sprayed sandwich bag, press ingredients down into pan firmly. Allow to cool.
***The original recipe called for peanuts, but Susie is allergic, so I subbed pecans.***
These were the first ones I made that I liked so much as far as flavor. Plus--they stick together really well. Of course we tried them as soon as they were cool enough. They kept their shape even better after they were completely cool. These would be great for traveling.
3 comments:
I had to pin this, it will be perfect for when we go camping in May.
Sounds Yummy!! Will be trying this asap!!
Thank you so much for this recipe! Next day off I will try it. Dear husband has been so busy at work that he cannot take a lunch, and I think he would enjoy these bars so much.
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