This was my third time making granola, so i decided to use this recipe instead of my previous ones. It was very simple and easy - I had no problems mixing and it all stuck together very well. If you have problems with it falling apart, ensure that it's completely cooled before cutting it. You may also need to press it harder into the pan. I added a sprinkle of flax seeds and chia seeds, which added to the taste! my only issue is that it wasn't exactly as crunchy as expected. May need to toast it longer.
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
I agree that you need to be very careful not to burn the grains and nuts. It took about 7 minutes in my oven before they were browned. They would have been blackened at 10. I had no issues with the bars sticking together though, they formed beautifully for me. I didn't have wheat flakes on hand, so I used barley flakes instead. I really enjoyed these. A nice change from my usual breakfast and wonderful to have stashed in the freezer for emergencies.
I added coconut and used corn flakes since I didn't have wheat flakes...be careful not to burn in 400 oven, cooks less than 10 mins to brown.
Very sweet and didn't stick together well at all!