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Crunchy Granola I
Makes about 9 cups.
4 cups uncooked rolled oats (not instant)
Preheat oven to 300. Spray non stick spray on a jelly roll pan 9x13" or larger, or other shallow baking pan with sides.
Peanut Butter & Granola Bars
3 cups crunchy granola
1/4 cup instant nonfat dry milk
1/4 cup Cheerios, crisp rice cereal or mix
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup raisins OR other cut up dried fruit
2 teaspoons oil
1/4 cup honey, jelly, marmalade or jam
1 teaspoon vanilla extract
1 tablespoon water
2/3 cup crunchy peanut butter
2 or 3 eggs, well-beaten
Generously grease and flour the baking pan; set aside.
Variation: To increase protein and reduce carbs, double dried milk, omit extra dried fruit, cut sweetener to 2 tablespoons and add 1/2 cup protein powder to the granola.
Honey-Glazed Soft Granola Bars
1 cup granola
Line baking pan with foil. Grease the foil, set pan aside. Plump the raisins: just cover in warm water while mixing the other ingredients. Drain well and stir into recipe.
Variation: to make very soft cakey bars, omit granola and double rolled oats. Toast oats by spreading on a cookie sheet or large baking pan. Toast oats at 350 degrees F. for 15-20 minutes till lightly browned. This gives the oats a nutty flavor and helps the mixture stick together better. Then use 2 eggs, increase flour to 1 1/4 cups, increase oil and honey to 3/4 cup each. Bake in a 9x13 pan 22 minutes just till center is set but not firm. Glaze, cool and cut into bars.
Granola Fancy Layer Chocolate Raspberry Bar Cookies
2 cups minus 2 tablespoons all-purpose flour
Preheat oven to 350 degrees F (175 degrees C). Line baking pan with foil. Grease the foil, set pan aside. Plump the raisins: just cover in warm water while mixing the other ingredients, drain well when tender.
Microwave Chocolate Granola Candy
2 cups quick-cooking oats
Stir together the sugar, salt and oats and add ins.