Hattaway, September 21, 2006, 1 DRAFT Granola Bars Ingredients 2 cups old-fashioned rolled oats 2 cup rolled barley

2 cup rolled rye 1 cup rolled white wheat flakes teaspoon kosher salt 1 cup canola oil 1 cup chopped walnuts 1 cup chopped almonds 1 cup chopped pecans cup pumpkin seeds cup sunflower seeds cup sesame seeds cup flax seeds cup honey cup brown sugar cup Splenda cup water 1 teaspoons vanilla extract 1 teaspoons cinnamon teaspoon ground ginger teaspoon cloves teaspoon nutmeg Gear Large bowl Half sheet with lip Aluminum foil Rubber spatula Parchment paper Rolling pin Pre-heat the oven to 375 degrees. In a large bowl, combine oats, barley, rye, white wheat flakes, and sesame seeds with canola oil and toss lightly until the rolled grains are evenly coated with the oil. Transfer the oil and grain mixture to a half baking sheet lined with aluminum foil and bake on the middle rack of the oven to brown the rolled grains. Bake for a total of 30 minutes, removing the half sheet each 10 minutes to gently turn the grains. Lower the oven temperature to 300 degrees. In a small sauce pan, combine water, honey, brown sugar, and Splenda over a low heat. Stir gently until the Splenda is dissolved into the solution. Remove from the heat and add vanilla and spices. Stir to combine.

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Hattaway, September 21, 2006, 2 DRAFT In the large bowl combine the browned grains, honey mixture, and nuts. Stir to combine thoroughly. When the grains, seeds, and nuts are evenly coated with the honey mixture, transfer the mixture to the half sheet in an even layer. Dip the spatula in cool water and compress the granola mixture. Bake the granola at 300 degrees for 45 minutes or until brown. Allow to cool for 10 minutes in the half sheet on a cooling rack. Cut with a chefs knife. Store in an airtight container for up to 1 week.

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