These are awesome! I doubled the oats (no wheat flakes) and used slivered almonds instead of fruit. Super crunchy and tasty! Reminded me of eating cracker jacks!
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
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!
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
These were wonderful and easy to make! Makes for a quick breakfast on those rushed mornings - a real treat!!
These came out really good! I used double the oats because I did not have wheat flakes. I did feel there were too many cranberries so I am making these again today but I am going to chop up the cranberries so they are not so overpowering and I will add a little less of them and add a few mini chocolate chips. They held together great and were so simple to make! I am happy to have a recipe doesn't call for butter or additional sugar.