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Crunchy Granola Wedges

http://www.eatingwell.com/recipes/granola_bar_wedges.html

From EatingWell:  September/October 2010

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.

8 servings | Active Time: 15 minutes | Total Time: 1 hour

Ingredients

Preparation

  1. Preheat oven to 400°F.
  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.

Nutrition

Per serving : 279 Calories; 9 g Fat; 1 g Sat; 2 g Mono; 0 mg Cholesterol; 47 g Carbohydrates; 6 g Protein; 5 g Fiber; 20 mg Sodium; 153 mg Potassium

3 Carbohydrate Serving

Exchanges: 1 starch, 2 carbohydrate (other), 2 fat

Tips & Notes