By Bryn Mooth, for SparkPeople
3 tablespoons natural nut butter (almond, peanut, soy or sunflower)
3 tablespoons honey
4 tablespoons agave nectar (light or dark)
1 tablespoons packed brown sugar, up to 3 tablespoons to sweeten per preference
1 teaspoon vanilla extract
1 1/2 cups puffed KAMUT® Brand khorasan wheat
1 1/2 cups old-fashioned oats
1/2 cup Grape Nuts
1/2 cup whole almonds, very coarsely chopped
1/4 cup whole flaxseed
1/4 cup sunflower seeds
1/2 cup dried fruit (see Note)
Use any of the following dried fruits or a combination-apples, apricots, blueberries, cherries, craisins, cranberries, raisins.
Preheat oven to 325 degrees. Line an 8-inch or 9-inch square baking pan with parchment paper, so that the paper overhangs on opposite sides (to make removing the bars easy).
In a small saucepan, combine nut butter, honey, agave nectar, brown sugar and vanilla. Heat over medium-low, stirring frequently, until the brown sugar dissolves and the nut butter is incorporated smoothly into the mixture.
In a large bowl, combine puffed KAMUT® Brand khorasan wheat, oats, Grape Nuts, chopped almonds, flaxseed, sunflower seeds and dried fruit. Pour 1/2 of the warm honey mixture over the oat mixture and use a rubber spatula to combine. Pour the remaining honey mixture over the oat mixture and continue stirring with the spatula until the mixture is thoroughly blended. Pour the mixture into the prepared pan and use the spatula to press the mixture firmly.
Bake for 20 to 25 minutes, until the granola bars are golden brown all over. Remove the pan from the oven and again use the rubber spatula to press down on the mixture. Let the bars cool completely in the pan, then use the overhanging parchment paper to lift them out of the pan. On a cutting board, use a sharp knife to cut 16 squares. Wrap and keep air-tight for a week. Granola bars can also be wrapped and stored in a plastic bag in the freezer for several months.
Amount Per Serving
Fat: 6.1 g
Cholesterol: 0.0 mg
Sodium: 32.1 mg
Carbs: 29.2 g
Fiber: 3.8 g
Protein: 4.3 g