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Nutritional Info
  • Servings Per Recipe: 22
  • Amount Per Serving
  • Calories: 188.3
  • Total Fat: 8.1 g
  • Cholesterol: 2.8 mg
  • Sodium: 77.1 mg
  • Total Carbs: 31.9 g
  • Dietary Fiber: 3.8 g
  • Protein: 4.0 g

View full nutritional breakdown of Pastor Teresa's Granola Bars calories by ingredient
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Pastor Teresa's Granola Bars

Submitted by: LPCPRO

Introduction

Delicious homemade granola bars, that are very filling! Great for breakfast or snacks. Delicious homemade granola bars, that are very filling! Great for breakfast or snacks.
Number of Servings: 22

Ingredients

    2 cups rolled oats
    1/2 cup shredded coconut
    1/2 cup pepitas
    1/4 cup flax seeds
    1/4 cup sesame seeds
    ¼ cup wheat germ
    1 cup whole almonds
    1 teaspoon vanilla
    1/2 cup honey
    2 TBS peanut butter
    2 TBS butter
    2/3 cup brown sugar
    ½ teaspoon sea salt
    1 teaspoon cinnamon
    1 cup dried cranberries (or other dried fruit)

Directions

Line a rimmed baking sheet with parchment paper. Next, line a 11 x 13 inch pan with sheets of parchment paper that are long enough to leave an overhang. The sheets will form a “basket” for you to lift out the sheet of granola, before you cut it into bars.
Combine the oats, coconut, seeds and nuts; spread out evenly on a rimmed baking sheet and toast for 15 minutes. When the oat mixture has been toasting for about 10 minutes, combine the honey, peanut butter, butter, brown sugar, salt, cinnamon and vanilla in a medium sauce pan over medium-low heat, stirring to dissolve the sugar. If the sugar dissolves before the oat mixture is done toasting, reduce the heat to low.
When the oat mixture is done toasting, transfer it to a large bowl and add the honey mixture and fruit; stir to incorporate. Spread the mixture in the prepared square pan, using the back of a wooden spoon or bottom of a measuring cup to press the mixture into the pan and create a smooth, even surface.
Using your parchment “handles,” lift the granola sheet out of the pan and onto a cutting board. Using a large sharp knife, Cut the sheet into one-inch wide bars. Next, cut the series of bars in half, lengthwise. Store in an airtight container.
* I can’t stress strongly enough the need to let the bars cool completely before cutting them with a very sharp knife.

Number of Servings: 22

Recipe submitted by SparkPeople user LPCPRO.






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