Cranberry Almond Chocolate Chip Granola Bars Food

CRANBERRY ALMOND CHOCOLATE CHIP GRANOLA BARS

Steps:

• Preheat oven to 350F.
• Line a baking sheet with parchment paper and evenly spread the rolled oats and sliced almonds across the sheet. Bake in the oven for 12 minutes to toast the oats and almonds. Remove from the oven and cool to room temperature.
• Melt the butter in a saucepan over medium heat. Stir in the brown sugar and corn syrup until the brown sugar is dissolved. Bring to a light boil and lower heat to a simmer. Let the mixture simmer for about 3 minutes. Remove from the heat and stir in the vanilla.
• Dump the toasted oats and almonds in a large bowl. Stir in the butter and brown sugar until the oats are evenly coated. Let cool slightly, for a couple minutes. Gently stir in the dried cranberries and chocolate chips until well mixed.
• Line a 13x9 pan with parchment paper. Evenly spread the oat mixture across the bottom of the pan. Use another sheet of parchment paper to press the oat mixture down.
• Place in the fridge for 90 minutes.
• Remove from the fridge and cut into bars.

CRANBERRY-ALMOND GRANOLA

Steps:

• To Make Ahead: Store granola in airtight containers for up to 2 months.
• If you've never made your own granola, you'll be amazed at the difference in freshness and flavor-and at how easy it is. Use this recipe as a starting point for your own creativity: substitute dried blueberries or chopped dried apricots for the cranberries, or walnuts or hazelnuts for the almonds.
• Position racks in the top and bottom thirds of the oven; preheat to 325degreesF. Coat 2 large baking sheets with sides with cooking spray.
• Whisk apple juice concentrate, maple syrup, oil and brown sugar in a medium saucepan. Bring to a simmer over medium-high heat, stirring occasionally. Remove from heat; stir in cinnamon and salt.
• Mix oats, wheat germ, almonds and sunflower seeds in a large bowl. Stir in the juice mixture; toss to coat. Spread the granola evenly on the prepared baking sheets.
• Bake the granola for 15 minutes, stirring once or twice. Reverse sheets top to bottom and back to front. Continue baking until lightly browned and aromatic, stirring frequently, about 15 minutes more. Transfer the baking sheets to wire racks; stir 1/2 cup dried cranberries into the granola on each sheet. Let cool completely.
• Prep Time: 30 minutes
• Per serving: 262 calories; 11 g fat (1 g saturated fat, 6 g mono unsaturated fat); 0 mg cholesterol; 37 g carbohydrates; 7 g protein; 5 g fiber; 67 mg sodium; 229 mg potassium
• Nutrtion Bonus: Magnesium & Fiber (20% daily value).
• 2 1/2 Carbohydrate Servings
• Exchanges: 1 starch, 1 1/2 other carbohydrate, 1 1/2 fat
• Cook Time: 30 minutes.