|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1 | stick | butter | 1/2 | cup | honey | 6 | cups | dry oats | 1 | cup, slivered | Slivered almonds | 1 | cup, chopped | pecans | 1/2 | cup | pumpkin seed kernels, raw | 1/2 | cup | sunflower seed kernels, raw | 1 | cup (not packed) | raisins, seedless | 1 | cup | cranberries, dried, juice-sweetened | 1 | cup | corn syrup, light | 1 | cup | peanut butter | 2/3 | cup | splenda, brown sugar |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Melt butter and honey over low heat | | 2 | Combine oats, almonds, pecans, pumpkin seeds, sunflower seeds, with 1 tsp cinnamon and 1/2 tsp salt. | | 3 | Pour butter/honey mixture over and stir until combined well | | 4 | Spread mixture on large buttered baking dish and bake in 325 oven. Stirring every 5 minutes.... about 20 until golden brown. Do not overcook. | | 5 | Cool granola, then stir in raisins and dried cranberries. | | 6 | Combine brown sugar, corn syrup and peanut butter in saucepan and stirring constantly until sugar is dissolved. Bring mixture to a boil. | | 7 | Pour over granola. Coat well and then press onto buttered baking dish. | | 8 | Let cool completely and then cut into 20 bars. |
|
