Time 40m Yield 10 serving(s) Number Of Ingredients 8 Steps:
On a sheet pan lined with parchment paper, toast the oats for 15 minutes on 350. While the oats are baking, heat the coconut oil, cinnamon, vanilla, honey, maple syrup, and brown sugar in a saucepan until it comes to a boil and stir it until it’s well mixed. Place all the seeds and fruits, and toasted oats in a large bowl and pour the syrup mixture over it. Mix everything up until it’s all evenly covered with the syrup. Then pack it down (firmly) to desired thickness on a sheet pan covered with parchment paper (same one you used to toast the granola). Bake on 350 for 20 minutes Remove from the oven and cut desired size bars before it cools and hardens. Then place in the refrigerator for at least an hour to allow it to set properly!
Time 1h15m Yield 10 cups Number Of Ingredients 12 Steps:
Preheat oven to 275degreesF. Combine oats, coconut, almonds, pecans, brown sugar, pumpkin seeds and sunflower seeds in a large bowl. Combine syrup, water and oil in a medium bowl or large measuring cup and pour over the oat mixture; stir until well combined. Spread the mixture into a large (12-by-15-inch) roasting pan or large rimmed baking sheet. Bake for 45 minutes. Remove from the oven, stir, and continue baking until golden brown and beginning to crisp, about 45 minutes more. Stir in cranberries and raisins. Let cool completely before storing.
Time 55m Yield 12 servings. Number Of Ingredients 9 Steps:
In a mixing bow, cream sugar and shortening. Add syrup and egg and beat well. Combine flour and baking powder; add to creamed mixture. Add vanilla and mix well. Stir in oats and walnuts. Pour into a greased 9-in. square baking pan. Bake at 350° for 35 minutes. Cut into squares while warm. Cool on a wire rack.
Time 25m Yield 16 bars Number Of Ingredients 7 Steps:
Preheat oven to 350F degrees. Grease 8x8 pan. Combine all ingredients with mixer. Press into pan. Bake for 20 minutes. Cool and cut into bars.
