Crunchy Granola Wedges

This recipe was inspired by chef Lars Kronmark's granola wedges from the Culinary Institute of America at Greystone. Substitute your favorite fruit, nuts and/or seeds for the sunflower seeds and/or dried cranberries in these granola bars.

EatingWell Test Kitchen

Used by permission. (c) Eating Well, Inc.

Crunchy Granola Wedges

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    Ingredients

    1 cup rolled oats 1/2 cup honey
    1 cup wheat flakes, (see Shopping Tip) 1 cup dried cranberries
    1 cup sunflower seeds, or chopped nuts salt

    directions

    Prep: 15 min Total: 60 min
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    • 1

      Preheat oven to 400F.

    • 2

      Spread oats, wheat flakes and seeds (or nuts) on a baking sheet. Bake until fragrant and starting to brown, about 10 minutes.

    • 3

      Coat a 9-inch pie pan with cooking spray. Cook 1/2 cup honey in a large saucepan over medium-high heat, without stirring, until large foamy bubbles form and it starts to darken at the edges, 2 to 4 minutes. (The bubbles will start out small and increase to about 3/4 inch or larger when the honey's done.)

    • 4

      Immediately pour the toasted oat mixture into the honey, add cranberries and salt and stir until completely coated. Quickly press the granola into the prepared pie pan using a heat-resistant spatula coated with cooking spray. Let cool for 30 minutes. Cut into wedges and transfer to a wire rack to cool completely.

    notes

    Shopping Tip: Wheat flakes are simply wheat kernels that have been steamed and rolled, oatmeal-style. Look for them in natural-foods stores.

    nutritional information

    Calories:
    279
    Fiber:
    5 g
    Fat:
    9 g
    Saturated Fat:
    1 g
    Carbohydrates:
    47 g
    Protein:
    6 g
    Sodium:
    20 mg
    Monounsaturated Fat:
    2 g
    Exchanges:
    1 starch, 2 carbohydrate (other), 2 fat
    Cholesterol:
    0 g
    Carbohydrate Servings:
    3
    Potassium:
    153 mg
    Added Sugars:
    27 g
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