served at a work breakfast everyone wanted the recipe, I use mixed seeds (sunflower,pumpkin, & sesame) along with 1/4 C of chopped mixed nuts
Crunchy Granola Wedges
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.
19 Reviews for Crunchy Granola Wedges
Really good! I added a tsp or so of molasses and vanilla for flavor, and plumped the craisins in pineapple juice before adding to the honey and the rest of the mixture. For nuts I did a combo of sunflower kernels and green pumpkins seeds - good w/cranberries. I also baked it for like 10 min on a very low temperature because it didn't hold together at first, and it came out fabulously!
Soooo much better than storebought granola bars, and a ton healthier too. I used wheat germ instead of wheat flakes (couldn't find them, and I happened to have wheat germ on hand). Also used chopped cashews instead of sesame seeds (again, had them on hand). Baked the oats/wheat/nut mixture in a 9x13 pan instead of a baking sheet. 10 minutes was about right for that depth of pan.
This is the most amazing granola bar I've ever had. I will never, never buy boxed granola bars again. I didn't have the wheat flour it called for, so I subbed 1 1/2 cups oats and 1/2 c. flaxseed. I also added chopped pecans instead of sunflower seeds. I pressed it into a 9 x 9 square pan to make 9 squares. Try it you will love it. It was so easy to make. I was done within 15 minutes.
Great for Breakfast on the Go, or when you just don't want to think about it. I could not find "wheat flakes" so substituted Five Grain Flakes from HEB bulk items. It was so easy to make and came out of the pan perfectly. I did cut into smaller servings.