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Preheat the oven to 163* C. In a large Tupperware container, combine the oil, honey, salt and cinnamon. Microwave for 20 seconds, stir and microwave until very thin (about another 20 seconds.) Add the oats to the container, cover and shake until all oats are evenly coated. You may have to open and stir the oil and honey out of the corners of the container. Pour the shaken oats and the nuts into a 13×9x2 pan and bake for 10-15 minutes, turning once. Meanwhile, combine the peanut butter and honey in the same container. Microwave for 2 or 3 sets of 20 seconds, until thin enough to combine the rest of the ingredients. Add the flaxseed and stir. Once the oats are toasted and cooled, add the flour, dried fruit and puffed grains. Stir, then pour into the container of honey and peanut butter. Fold ingredients together, then cover the container and shake for 1 minute until everything is evenly distributed. Cut a piece of parchment paper large enough to line the bottom of the 13X9 pan. (An 11”x8.5” piece is the perfect size) place on bottom, then spray with baking spray. Pour the mixture into the prepared pan, then grease the bottom of a bread pan. Place the bread pan on top of the granola bar mixture and apply even pressure, flattening and tamping down the ingredients. If there are any spots that appear dry, drizzle a little honey and then tamp down with the bread pan. Bake for 20 minutes, and then let cool in the pan for 30. Remove the bars from the pan and slice with a sharp knife into 18 equal pieces. (they end up about 3.5”x2”)
To store: wrap in waxed paper or place in small zip lock bags. These are great for a grab and go snack or for a bite to eat with tea. |
