Pack & Go Granola Bars
Prep time:
Baking time:
Makes:
about 21 bars
Freezing:
excellent
1 cup
(250 mL)
softened butter
1 cup
(250 mL)
packed brown sugar
1/2 cup
(125 mL)
corn syrup
3 cups
(750 mL)
Robin Hood® Oats
1 cup
(250 mL)
Five Roses® All Purpose Bleached White Flour
1/2 tsp
(2 mL)
baking soda
1 tsp
(5 mL)
ground cinnamon
1 cup
(250 mL)
crisp rice cereal
3/4 cup
(175 mL)
dried cranberries
3/4 cup
(175 mL)
semi-sweet chocolate chips
3/4 cup
(175 mL)
chopped dried apricots
1/4 cup
(50 mL)
each sunflower, flax and sesame seeds
- Preheat oven to 350°F (180°C). Line a 15"x10"x1" (37cm x 25 cm x 2.5 cm) jellyroll pan with parchment paper.
- Heat, in a small saucepan over medium heat, butter and brown sugar together, stirring until smooth. Stir in corn syrup.
- Combine, in a large bowl, remaining ingredients. Pour sugar mixture on top. Mix well, until all ingredients are moistened. Press firmly into prepared pan.
- Bake in preheated oven for 20 to 25 minutes, or until light golden. Cool completely then cut into bars.
- Replace Five Roses All Purpose Bleached White Flour with Five Roses All Purpose Whole Wheat Flour.
- Under-bake for a chewy texture. Bake longer for crisper bars.
- Vary the dried fruit, chocolate chips and seeds to suit your own tastes, keeping the total amount the same as in the recipe.