I'm on a bit of a homemade granola bar kick these days. Since I'm not eating nuts these days, I've been on the lookout for recipes that can be adapted to incorporate seeds instead. This recipe comes from Canada's 150 Best Diabetes Desserts. I made these a few weeks back for snacks. The remainder of them are still in our freezer.
went wild eating this while I was making them. But then, in true
toddler style, wouldn't touch them ever again once they came out of the
oven... if anyone ever figures out the finnicky eating patterns of
toddlers, let me know. I'd love to hear if anyone has any secrets!
1/3 C unsalted butter, softened
3/4 C honey
1/2 C packed brown sugar
2 C old-fashioned rolled oats
1 C natural bran
1 C sunflower seeds
1 C dates, pitted and chopped
1/2 C pecans, toasted and chopped (I substituted pumpkin seeds)
1/4 C sesame seeds
2 tsp. ground cinnamon
1. In a small saucepan over medium heat, melt
butter. Stir in honey and brown sugar. Bring to a boil, about 3
minutes. Simmer over low heat for 5 minutes. Let cool slightly.
In a large bowl, combine rolled oats, bran, sunflower seeds, dates,
pecans, sesame seeds and cinnamon. Gradually stir in sugar mixture.
3. Firmly press into a 13 x 9-inch baking pan, sprayed with nonstick spray,
then lined with parchment paper.
4. Bake in preheated 350 degree
Farenheit oven until golden brown, 15 to 18 minutes. Let cool
completely in baking pan before cutting into bars.
Makes 18 bars.
Difficulty level: easy to moderate
on vacation for the next couple of weeks, so there may be a bit of a
blogging lull. I will try my best to post from time to time
nonetheless, but no promises.