Easy Home Cooking Contest Recipe Winner 2018 – Grand Prize Winner!
Jennifer in Kanata, Ontario, made this granola square in response to a nut allergy in her home. This hearty snack can be enjoyed on it’s own or crumble it up and use it in a yogurt parfait. Great for snacks or school lunches for the week!
Preparation Time: 15 minutes
Bake Time: 30 minutes
Makes: 24 squares
Ingredients
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Large flake oats |
2 cups (500 mL)
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Pumpkin seeds |
1/2 cup (125 mL)
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Sesame seeds |
1/2 cup (125 mL)
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Dried cranberries, blueberries or raisins |
1/2 cup (125 mL) |
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Chia seeds |
1/4 cup (60 mL)
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Sunflower seeds |
1/4 cup (60 mL)
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Soy butter or pumpkin butter |
1 cup (250 mL)
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Packed brown sugar |
1/2 cup (125 mL) packed
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Liquid honey OR maple syrup |
1/3 cup (90 mL)
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Butter |
5 tbsp (75 mL) |
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Ground cinnamon |
2 tsp (10 mL) |
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Ground ginger |
2 tsp (10 mL) |
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Ground allspice |
1 tsp (5 mL) |
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Pumpkin spice |
1 tsp (5 mL) |
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Ground nutmeg |
1/2 tsp (2 mL) |
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Egg |
1 |
Directions
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Line 9 inch square baking pan with parchment paper; set aside.
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In a large bowl, stir together oats, pumpkin and sesame seeds, cranberries, chia and sunflower seeds; set aside.
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In a saucepan, set over low heat, melt together soy butter, sugar, honey, butter, cinnamon, ginger, allspice, pumpkin spice and nutmeg; stirring until smooth and combined. Pour over oat mixture and stir together. Stir in egg and mix to coat well.
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Spread mixture into prepared pan. Bake in 350°F (180°C) oven for 30 minutes or until golden. Let cool completely before cutting into bars.
Nutrition Information per granola bar:
Calories: 215 kcal
Protein: 6 g
Fat: 13 g
Carbohydrate: 22 g
Fibre: 3 g
Sodium: 25 mg
Calcium: 34 mg
Iron: 1 mg
Last Update – January 30, 2018