| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
|
Breakfast, Bars |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Packed brown sugar |
| 1 |
c |
Vegetable oil |
| 2 |
|
Eggs |
| 2 |
c |
Quick-cooking or regular oats |
| 1 1/2 |
c |
Unbleached flour |
| 1 |
c |
Raisins or cut-up dates |
| 1 |
c |
Chopped nuts or flaked coconut |
| 1 1/2 |
ts |
Each: ground cinnamon and ground cloves; optional |
| 1 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
|
|
HONEY GLAZE 1/4 c honey |
| 2 |
tb |
Margarine or butter |
INSTRUCTIONS
Heat oven to 350 degrees. Grease jellyroll pan, 15 1/2 x 10 1/2 x 1-inch.
Mix brown sugar, oil and eggs in large bowl with spoon until smooth. Stir
in remaining ingredients, except Honey Glaze. Spread in pan with spatula,
patting evenly with hand. Bake just until center is set but not firm, 17 to
22 minutes; cool 15 minutes. Drizzle evenly with Honey Glaze; cool
completely. Cut into bars, about 3 x 1 1/4-inches. Makes
40 bars.
Honey Glaze: Heat honey and margarine or butter in 1-quart saucepan over
medium heat, stirring constantly, until margarine is melted and mixture is
heated through. Soft Whole Wheat Granola Bars: Substitute 1 1/2 cups whole
wheat flour or 3/4 cup whole wheat flour and 3/4 cup unbleached flour for
the 1 1/2 cups unbleached flour. High altitude directions (3500 to 6500
feet): Heat oven to 375 degrees, bake 15 to 20 minutes. Helpful Hints: Bars
can be stored tightly covered up to 2 weeks. Or wrap bars tightly in
moistureproof wrap and freeze up to 6 months.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Mar 21,
1998
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