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Granola and Granola Bars

Crunchy Granola I

Continues to cook when removed from the oven, so easy to scorch.
Makes about 9 cups.

4 cups uncooked rolled oats (not instant)
1 cup wheat germ
1/2 cup oat bran or wheat bran
OR 1/2 cup bran flake cereal
1 cup shredded coconut
OR toasted flavored soy
1/4 cup sesame seeds, cracked in blender
1/2 cup sunflower seeds
1/2 teaspoon cinnamon
1/8 teaspoon salt
2 tablespoons oil
1/2 cup brown sugar
1/2 cup honey
1/2 cup apple juice
OR substitute 1 cup undiluted apple or other juice concentrate for the honey and apple juice
2 tablespoons vanilla extract
2 cups chopped dried fruit, OPTIONAL, added at the end
1 cup chopped or sliced nuts, OPTIONAL, added at the end

Preheat oven to 300. Spray non stick spray on a jelly roll pan 9x13" or larger, or other shallow baking pan with sides.
In a large bowl, mix oats, wheat germ, bran or bran flakes, coconut or okara, sesame seeds, sunflower seeds, and cinnamon.
In a small saucepan, stir oil, salt, brown sugar and honey/apple juice OR fruit juice concentrate over a medium heat until brown sugar is dissolved. Remove from heat and stir in vanilla.
Pour oil mixture over oat mixture, stirring well. Use a spoon until the oil cools off.
Pour oat mixture onto baking pan. Bake 25 to 30 minutes until just golden brown, stirring every 10 minutes. During the last 5 minutes of baking, stir in the dried fruit and nuts.
Cool on the pan, stirring occasionally. Store in zippered plastic bags or other airtight containers at room temperature. Use within 4 weeks.

Peanut Butter & Granola Bars

9x13 pan or 64 small bars.; half recipe makes an 8x8 pan
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.
Preheat oven to 250.
In medium bowl, mix crunchy granola, dry milk, cereal, cinnamon, salt and raisins or fruit. In a large bowl, combine oil, honey or other sweetener, vanilla, water and peanut butter. Stir to mix well. You may have to warm the peanut butter mix slightly to dissolve jelly or jam. When thoroughly mixed and cool, beat in the eggs.
Gradually stir granola mixture into peanut butter mixture. Mix well. Press mixture into prepared baking pan.
Bake 25 minutes. Cool 10 to 15 minutes in pan before cutting into bars.
May also be baked at 130 degrees for 2 to 3 hours in the oven or a food dehydrator for less chewy bars.

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

8x8x2-inch pan. This recipe doubles and freezes well. To double, use a 13x9 pan, reduce temperature 25 degrees with glass pans.

1 cup granola
1 cup quick-cooking rolled oats
1 cup chopped nuts
1/2 cup all-purpose flour
1/2 cup raisins or mixed dried fruit bits
1 beaten egg
1/3 cup honey
1/3 cup cooking oil
1/4 cup packed brown sugar
1/2 to 2 teaspoons ground cinnamon (optional)
1/3 cup honey for glaze
2 tablespoons butter for glaze

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.
In a mixing bowl combine granola, oats, nuts, flour, and raisins. Stir in egg, honey, oil, brown sugar, and, if desired, cinnamon. Press evenly into the prepared pan.
Bake in a 325 degree oven for 25 to 35 minutes or till lightly browned around the edges, and center is set but not firm. Do not overcook.
While the bars are baking, make the honey glaze. Heat 1/3 c. honey and 2 T. butter in pan over medium heat till heated throughout, stirring constantly. Let glaze cool to room temperature.
Drizzle warm cake evenly with honey glaze (optional). Use just enough to cover, you may have some left over. Cool completely. Use foil to remove cake from pan. Cut into bars.

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
3/4 cup butter OR shortening
1/2 cup dark brown sugar
3/4 cup raisins, plumped
3/8 cup (6 tablespoons)
3 tablespoons butter
1/1/4 cup quick cooking oats
1/2 cup shredded coconut
1/2 cup sliced almonds
3 tablespoons sunflower ORsesame seeds
1/2 can sweetened condensed milk
1 1/4 cup raspberry preserves
3/4 cup milk chocolate chips

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.
In a mixer bowl combine the flour, 1/2 cup shortening and the sugar. Beat at low speed until crumbly. Press mixture into the bottom of the prepared pan.
Bake at 350 degrees F (175 degrees C) for 15 minutes, until just firm but no color change.
In a saucepan combine the honey and the butter until melted. Remove from heat, stir in condensed milk. When smooth, stir in the oats, coconut, almonds and sunflower or sesame seeds until blended. Then stir in the the raisins. Spoon oat mixture on top of cookie layer, spreading evenly to edges of pan.
Bake at 350 degrees F (175 degrees C) for about 15 minutes, until the layer is golden and bubbly.
While second layer is baking, warm preserves to thin them for spreading. Set aside.
Spoon the raspberry preserve over the hot crust, spreading evenly to edges of pan. Be gentle, it tears. Sprinkle on the layer of chocolate chips. Bake for an additional 15 minutes or until chocolate has melted. Spread chocolate lightly, let cool slightly, but score the cuts through the chocolate layer before chocolate hardens completely. When cool, cut into bars to serve.

Microwave Chocolate Granola Candy

High carb, high fat treat food.

2 cups quick-cooking oats
1/2 cup brown sugar
1/4 teaspoon salt
1/2 cup butter (may use 1/2 oil)
1/4 cup honey OR dark corn syrup
1 teaspoon vanilla
1/2 cup add ins: plumped raisins, shredded coconut
1/2 cup semisweet chocolate morsels
1/3 cup chopped nuts/seeds

Stir together the sugar, salt and oats and add ins.
In large glass bowl, microwave butter and oil on HIGH 45 seconds to 1 minute (till melted). Stir in the honey and vanilla until well mixed. Stir in oat mixture, mixing well.
Spread evenly into buttered 8x8 glass baking dish. Microwave on high (900 or higher watts) 4-6 minutes (till bubbly). Remove from microwave.
Stir well and spread/pat out to level the surface. Sprinkle with chocolate morsels. Microwave again 4-6 minutes on *MEDIUM* (600 watts). Remove.
Spread melted chocolate morsels out over surface, sprinkle with nuts. Score the top of the pan into bars, but do not try to remove from pan until chilled. Chill one hour. Cut into bars.

Oatie Cakie Dairy-free Brownie Bars

2 9x13 OR 1 12x20 pans- 48 bars
No dairy, so they are a bit crumbly, but chocolatey. Don't overbeat or overbake.

3 1/2 oz rolled oats, quick-cooking
1 pounds (1 3/4 cups) drained tofu, soft type
6 eggs
1 pound (2 cups) sugar
1 tablespoon vanilla
10 1/2 oz (2 1/2 cups)flour
3 oz (1 cup) unsweetened cocoa powder
2 teaspoons baking powder
6 ounces (3/4 cup) vegetable margarine, melted

Preheat oven to 300 degrees F. Spread oats on a baking sheet and bake for about 20 minutes or just until they smell nutty and are golden. Set aside. Turn oven up to 350 degrees F.
Spray baking pan(s) with non-stick vegetable spray.
Melt and cool margarine, DO NOT use dietetic or reduced fat spreads.
In a blender or food processor, blend tofu until smooth. Gradually blend in eggs, sugar and vanilla. Set aside.
In a large bowl, combine flour, cocoa, and baking powder. Stir tofu mixture, melted vegetable margarine, and oats into dry ingredients, mixing just until dry ingredients are moistened.
Pour into prepared pan and bake for 25 minutes or until brownies feel springy when pressed lightly.
Cut into 48 or 54 pieces and promptly remove from pan.