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GRANOLA - Cranberry-Walnut Power Bars
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| Cranberry-Walnut Power Bars F&W SERVINGS: MAKES 16 BARS More Recipes with Cranberries | |
| 1 1/4 cups | walnut halves, (5 ounces) |
| 1 1/2 cups | puffed brown rice cereal |
| 1 1/4 cups | rolled oats |
| 1 cup | dried cranberries, chopped |
| 1/2 cup | oat bran |
| 3 tablespoons | finely chopped crystallized ginger |
| 1 cup | brown rice syrup, (see Note) |
| 1/4 cup | natural cane sugar, (see Note) |
| 1/2 teaspoon | salt |
| 1 teaspoon | pure vanilla extract |
Preheat the oven to 350°. Lightly spray an 8-by-11-inch baking dish with cooking spray. Spread the walnuts on a baking sheet and toast until fragrant and golden, about 9 minutes. Let cool, then coarsely chop. Transfer the walnuts to a large bowl. Add the puffed rice, rolled oats, cranberries, oat bran and ginger and toss well.
In a small saucepan, combine the brown rice syrup, cane sugar and salt and bring to a boil over moderate heat. Cook, stirring occasionally, until the mixture is slightly thickened, about 4 minutes. Remove from the heat and stir in the vanilla. Pour the syrup into the rice-oat mixture and toss to coat thoroughly. Transfer the warm mixture to the prepared baking dish and pack lightly with a spatula greased with cooking spray. Let cool for at least 45 minutes before cutting into 16 bars.
MAKE AHEAD The cranberry-walnut bars can be wrapped individually in plastic wrap or waxed paper and kept in an airtight container for up to 4 days. NOTES Natural sweeteners, such as brown rice syrup and natural cane sugar, are available at specialty- and health-food shops. One Serving 192 cal, 6 gm fat, 0.6 gm sat fat, 32 gm carb, 3 gm fiber.
FROM HOW TO BE A NATURAL COOK
PUBLISHED FEBRUARY 2007
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