i love her page, as u can toggle between metric and cups. if u want the measurements in metric head on over to her page. i dont like using cups if butter is involved as u need to scrape it out of the measuring cups. ill include her actual recipe at the bottom. but ill just tell u how i varied it. i ddnt have enough rolled oats so i topped it with some instant oats. i ddnt have any rice crispies (either) and used the oats too and some muesli mix we had. it was a tropical mix with dried mangoes and pumpkin and sunflower seeds in it. the dried mangoes made it smell so yummy.
i roasted the nuts till brown in the oven, but the next time ill just do it in a frying pan, and have it about 3/4 done, not golden brown, as it will be baked again the second time round. and mine was overdone. but it tasted great and finished at an alarming rate.
i added some raisins. made all the difference i think.
i will also go out and buy those rice cripies. mine turned out nice slight chewiness to it. but i think the rice crispies will make the mixture lighter.
i baked the whole thing in the baking tray, then transferred it to a pyrex. i cut it while its still warm. easier. leave to fully cool. try not finish the whole thing 3 days.
Crispy Honey Nut Granola Bars
- 1-1/2 cups old fashioned rolled oats
- 1 cup chopped walnuts
- 1/2 cup sliced almonds
- 2/3 cup shredded unsweetened coconut (available at Whole Foods or natural food markets)
- 1/2 cup honey
- 3 tablespoons light brown sugar
- 2 tablespoons unsalted butter
- 1-1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 cup crisp rice cereal, such as Rice Krispies
- Preheat the oven to 350°F. Line a baking sheet with heavy duty aluminum foil.
- Spread the oats, walnuts and almonds onto prepared baking sheet. Place in the oven and toast for 7 minutes. Add coconut and toss well, then place back in the oven to cook about 6-8 minutes more. Keep an eye on it towards the end; you want the coconut to turn golden but not burn.
- In the meantime, combine the honey, brown sugar, butter, vanilla extract and salt in a small saucepan and place over medium heat. Stir with a whisk until the brown sugar is completely dissolved. Turn off heat and set aside.
- Once the oat mixture is done, remove it from the oven and reduce heat to 300°F. Combine the the oat mixture, honey mixture and rice cereal in a large bowl and toss well. (Reserve aluminum foil.)
- Use the reserved foil to line a 9x13-inch baking dish, then spray foil with nonstick cooking spray. Turn granola bar mixture out into the prepared baking dish and spread evenly, being careful not to press down too hard. Bake for 20 minutes (be sure heat is reduced to 300°F). Remove from the oven and cool completely, about 1-1½ hours. Use the foil overhang to transfer bars to cutting board, then use a large knife to cut into rectangles. Store in a single layer in an airtight container for up to a week (do not stack the bars or they will stick together and fall apart).
- *You can swap in your favorite nuts and seeds as long as you keep the proportions of dry to wet ingredients the same. You can also toss in some dried fruit. On occasion, I’ll sprinkle some chocolate chips over top for the kids (you can't mix them in or they'll melt).
- **Be sure your oven is fully preheated before toasting nuts; the initial blast of heat to preheat the oven can burn them.