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Berry Granola Crunch Bars

Posted By Suzanne McMinn On January 13, 2014 @ 9:19 am In Breakfast,The Farmhouse Table | 7 Comments

Originally, I saw these bars on a local TV cooking show. I make a loose granola pretty often to put on cereal or yogurt, but sometimes a pick-up-and-go bar is even easier, so I decided to give them a try. Of course, I had to change them up to suit myself–and so can you!

I use some salt in these, but you don’t have to. The salt counters the too-sweet for me, and enhances the overall flavors. I use unsalted roasted sunflower seeds, but if you use salted ones, you might want to reduce the salt. If you prefer, you can leave the salt out entirely. I like dried berries, but you can use raisins or any dried fruit you like, or even chocolate chips. OR no fruit (or chocolate) at all! The oats can be quick-cooking or regular, doesn’t matter.

How to make Berry Granola Crunch Bars:

2 1/2 cups rolled oats
1 cup slivered almonds
1 cup chopped pecans
1/2 cup chopped walnuts
1/2 roasted sunflower seeds
1 cup dried berry mix
2/3 cup brown sugar, packed
1/2 cup honey
1/2 cup vegetable oil
2 teaspoons vanilla
1/2 teaspoon salt

Combine the oats, nuts, seeds, and berries in a large mixing bowl.

The dried berry mixture I use includes blueberries, raspberries, cherries, and cranberries.

Combine the remaining ingredients in a small saucepan and heat to boiling. As soon as the mixture boils, take it off the heat and pour it over the dried mixture.

Spread smoothly in a 9 x 12 pan lined with lightly greased foil.

Bake 30 minutes at 350 degrees. Remove, let cool–but not all the way. You want to cut them while they’re still a little soft. If you cut them when they’re too soft, they’ll fall apart, so test till they slice cleanly.

These are so good, and so quick and easy to grab for a fast breakfast!

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