Kashi & Oat Granola bars w/nuts & fruit
| Prep Time: 45 min | Serves: 24 |
| Cooking Time: 60 min | Yield: 12 bars |
Lots of great stuff all mixed together and cooked in 3 separate phases.
Ingredients
- 1 cup 7 Whole Grain Puffed Cereal
- 1 cup French Almond Vanilla Granola
- 1/4 cup 100% Wholegrain Rolled Oats
- 1/4 cup Quinoa, Dry
- 1/4 cup Sesame Seeds, Toasted
- 1/4 cup Raw Sunflower Seed Kernels
- 1/4 cup Steel Cut Oats
- 1/4 cup Fiber One Honey Clusters
- 1/2 cup Maple Syrup
- 1/2 cup Juicy Juice, Cherry flavored
- 6 tbsp Demerara Cane Sugar
- 2 tbsp Salted Butter
- 1 tsp Pink Salt
- 10 second Pam Original Cooking Spray
- 2 tbsp Craisins Dried Cranberries Cherry Flavor
- 2 tbsp Craisins Pomegranate
- 2 tbsp Craisins Blueberry Juice Infused
- 2 tbsp Dried Pineapple
- 2 tbsp Bulk Diced Dried Papaya
- 2 tbsp Honey
Directions
Mix quinoa, steel cuts oats & seeds in a large bowl, spray 6 seconds of Pam to coat and add salt. Toast mixture at 350F for 12-15 minutes, until toasted. Place mix in a medium/large cake pan lined with parchment paper and coated with spray.
Heat butter in a medium saucepan over medium-low heat. Put juice, then maple syrup in measuring cup, then add when butter is mostly melted. Whisk sugar into move and bring to a simmer while stirring frequently. Mixture should reduce by 1/4 and start to become slightly viscous. Turn to low heat and let slowly simmer until first mixture is done toasting.
Once mixture is toasted, transfer back into bowl and add rolled oats, granola, cereal, and berries. Add liquid mix and stir until evenly coated.
Add mixture back into parchment paper lined pan and cook at 300F for 25-30 minutes, until the mixture has hardened so that it won't shake or shift when you jostle the pan.
Reduce heat to 225F and let cook another 10-15 minutes. Edges will begin to brown and the mixture should appear sticky but not wet.
Remove from oven and let cook for 15 minutes. Use honey to glue pineapple and papaya pieces by pressing them into the soft granola. Let cool another 45-60 minutes before cutting.
Cut into 12 bars or 24 squares and wrap in wax paper and/or cling wrap. Enjoy within 7 days of making.