This is a recipe I clipped out of a 2009 issue of Parents magazine and have been making pretty regularly ever since. It’s not hard to tell that these granola bars (or as my daughter says – “ga-nola”) are a winner in our house based on how dog-eared, faded, splattered and permanently creased to magazine page is. We love them cause they are a great snack for both school and work and they are so easy to make. Give them a try this weekend and see for yourself.
1 cup low-fat granola
1 cup rolled oats
1 cup finely chopped dried apricots and cranberries
1/2 cup whole-wheat flour
1/4 cup honey
1/4 cup canola oil
1/4 tsp cinnamon
Line a 8 x 8 inch baking pan with foil (or parchment paper), letting it extend over the edges and spritz with vegetable oil.
In a large bowl, mix together granola, oats, apricots, cranberries and flour.
In a small bowl, whisk together the egg, honey, oil and cinnamon. Add to granola mixture and stir to combine. Pat batter into pan.
Bake at 325 degrees for 30 mins or until browned.
Let cool and use foil to lift from pan. Cut into approx 15 bars (depending on size you want).
Store at room temperature for 3 days or freeze for up to 3 months.