Danielle's BASIC Granola Base
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 226.0
- Total Fat: 9.3 g
- Cholesterol: 6.2 mg
- Sodium: 85.8 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 3.9 g
- Protein: 5.6 g
View full nutritional breakdown of Danielle's BASIC Granola Base calories by ingredient
Introduction
Basis for granola bars or crumbles. Great as a snack on it's own, crumbled on yoghurt or ice cream, or as bars.The basics are the oats, honey and sugar, butter and fruit. What kind of fruit and nuts is up to you. Basis for granola bars or crumbles. Great as a snack on it's own, crumbled on yoghurt or ice cream, or as bars.
The basics are the oats, honey and sugar, butter and fruit. What kind of fruit and nuts is up to you.
Number of Servings: 15
Ingredients
-
1 ¼ c rolled oats
¾ c cut oats
½ c raw sunflower seeds
1 c sliced almonds
½ c wheat germ (OPTIONAL, on=mit for GF version)
½ c honey
¼ c packed dark brown sugar
1 ounce unsalted butter, plus extra for the pan
2 tsp vanilla extract
½ tsp salt
6 ½ ounces chopped dried fruit
Directions
Preheat oven to 350° F.
Lightly butter a 9x9” glass baking dish.
Combine the oats, sunflower seeds, almonds, and wheat germ and spread evenly on an ungreased cookie sheet. Place in the oven and toast for 15 minutes, stirring occasionally to prevent burning and to evenly toast.
In the meantime, combine the honey, brown sugar, butter, vanilla and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved, consistently stirring slowly. Don’t let the mixture simmer or boil.
Once the oat mixture is done, remove it from the oven and reduce the heat to 300° F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. The mixture will seem slightly dry and hard to mix at first, but will stick together more as you mix. Don’t stop till fully combined, or you’ll get lumps and the cooled syrup will no longer soak into the oats.
While still warm, turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish. You can use parchment paper on top and a slightly smaller pan to press the granola down evenly and firmly. Bake for about 25 minutes. Remove from the oven and lightly score bars, without cutting all the way through. Cool completely in the pan. Cut into squares and store in an airtight container.
Number of Servings: 15
Recipe submitted by SparkPeople user DALEONAVI.
Lightly butter a 9x9” glass baking dish.
Combine the oats, sunflower seeds, almonds, and wheat germ and spread evenly on an ungreased cookie sheet. Place in the oven and toast for 15 minutes, stirring occasionally to prevent burning and to evenly toast.
In the meantime, combine the honey, brown sugar, butter, vanilla and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved, consistently stirring slowly. Don’t let the mixture simmer or boil.
Once the oat mixture is done, remove it from the oven and reduce the heat to 300° F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. The mixture will seem slightly dry and hard to mix at first, but will stick together more as you mix. Don’t stop till fully combined, or you’ll get lumps and the cooled syrup will no longer soak into the oats.
While still warm, turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish. You can use parchment paper on top and a slightly smaller pan to press the granola down evenly and firmly. Bake for about 25 minutes. Remove from the oven and lightly score bars, without cutting all the way through. Cool completely in the pan. Cut into squares and store in an airtight container.
Number of Servings: 15
Recipe submitted by SparkPeople user DALEONAVI.