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.