LOLA GRANOLA BARS

By ChefJudy

COURTESY MARY MOLINA ON RACHAEL RAY

Ingredients

• COOKING SPRAY
• 2 CUPS OATS
• 1/3 C. SUNFLOWER SEEDS
• 1/4 WHOLE RAW ALMONDS / SKIN ON
• 1/4 CUP UNSWEETENED SHREDDED COCONUT
• 1/4 CUP FLAX SEED MEAL
• 1/4 TSP GROUND CINNAMON
• 1/2 CUP HONEY (I USE AGAVE)
• 2 TBSP COCONUT OIL
• 1/4 TSP VANILLA EXTRACT
• 1/4 CUP DRIED CRANBERRIES

Preparation

Step 1

PREHEAT OVEN TO 350. LINE A 7X11 PAN

IN A BOWL STIR OATS / SUNFLOWER SEEDS / ALMONDS / COCONUT / FLAX SEED MEAL AND CINNAMON AND CRANBERRIES. TRANSFER TO DRY SHEET AND TOASRT FOR 15 MINUTES.
TRANSFER TO A BOWL.
WHILE DRY INGREDIENTS TOAST, IN MEDIUM POT, ADD AGAVE / COCONUT OIL / AND VANILLA. BRING TO BOIL OVER MED HEAT AND COOK UNTIL BECOMES COPPER COLOR. (12 TO 15 MINUTES).

POUR HONEY MIXTURE INTO DRY INGREDIENTS AND MIX UNTIL WELL COATED.



POUR ONTO PREPARED PAN. PACK DOWN INGREDIENTS . BAKE FOR 10 MINUTES; THE MIDDLE MAY SEEM STICKY BUT IT WILL COOL NICELY. LET COOL IN FRIDGE X 1 HOUR. FLIP OVER / REMOVE PARCHMENT AND SLICE AND SERVE.


POUR INTO PREPARED BAKING PAN