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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.
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 400°F.
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2
Spread oats, wheat flakes and seeds (or nuts) on a baking sheet. Bake until fragrant and starting to brown, about 10 minutes.
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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.)
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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
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