Granola Bars/Crumbles

 Dry Ingredients:

5 C regular oats
1 C brown sugar
2 tsp cinnamon
1 C coconut (I use unsweetened)
1/2-1 C sunflower seeds
1/2-1 C chopped almonds
1/2-1 C chopped pecans
1/2-1 C mini chocolate chips (optional)

Wet Ingredients:

1 C butter, melted
2/3 C honey
1 tsp vanilla
1 C non-fat dry milk (powdered milk is the secret sauce)

Preheat oven to 350. Combine dry ingredients in a large bowl and set aside. Combine butter, honey, vanilla, and nonfat dry milk in large mixing bowl and blend until smooth and thick, about 3 minutes. Pour over dry ingredients and mixw ell using either your hands or the dough hook (or a wooden spoon). Spread in a foil lines (I even sometimes spray with PAM) 12x18 or 11x17 baking sheet type pan (or 2 smaller ones). Bake 10 minutes, then use a spatula to flip over granola. Bake an additional 5 minutes. This will still look a bit wet when you take it out of the oven, and that's what will make chew granola bars or crumbles after it cools completely.

For crumbles: spread granola over additional pieces of foil to cool. Keep in Ziploc bags for easy munching.

For bars: press granola down into pan with spatula after removing it from oven. Cut into bars while still warm. Cool completely, then lift foil out of pan and cut bars again. Keep individually wrapped bars in Ziploc bags or in Tupperware. 

Recipe from Sarah Brown

Cinnamon Lovers Granola

 

INGREDIENTS

Granola:

• 6 cups (600 g) old-fashioned rolled oats
• ½ cup (106 g) packed light or dark brown sugar (see note)
• 1 cup (120 g) finely chopped nuts (I use pecans)
• ¼ cup (33 g) ground flaxseed (optional)
• 1 tablespoon ground cinnamon
• 1 teaspoon coarse, kosher salt (use 1/2 teaspoon if using table salt)

Syrup:

• ½ cup (98 g) neutral-flavored oil or melted coconut oil
• ½ cup (163 g) honey
• 1 teaspoon vanilla extract

INSTRUCTIONS 

• Preheat the oven to 325 degrees F. Line two half sheet pans with parchment paper and set aside. (See note below for baking both pans at once.)
• In a large bowl, combine all of the granola ingredients and toss or stir to evenly combine.
• In a liquid measuring cup or medium bowl, whisk together the oil, honey and vanilla until well-combined.
• Pour the syrup over the granola ingredients and stir until all the ingredients are evenly coated.
• Scrape half of the mixture onto each sheet pan. Spread into an even layer.
• Bake the granola for 15-25 minutes, stirring once or twice and rotating pans halfway through. Add additional time, if needed.
• Let the granola rest on the cookie sheet without stirring to cool completely. Once cooled, scrape off the pan into pieces and store in an airtight container. The granola will keep at room temperature, well-covered, for several weeks.