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.
"Am always looking for recipes that use whole grains. Used to use rolled wheat all the time, but find it increasingly hard to find. This is so tasty and full of good, whole foods! Awesome
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.
Easy to make, delicious, easy to adapt to your pantry
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.
These are good! I too used double the oats because I did not have wheat flakes. I would warn about toasting for 10 minutes however as my seeds started to burn. Next time I will toast the oats & seeds seperately since the seeds do toast faster. I see endless possibilities with this recipe!