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Crunchy Granola Wedges

Source of Recipe

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Recipe Link: www.eatingwell.com

Crunchy Granola Wedges

EatingWell: September/October 2010
Diabetic Exchanges & WW Points
Makes: 8 servings
Total Time: 1 hour

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.

1 cup rolled oats
1 cup wheat flakes (see Shopping Tip)
1 cup sunflower seeds or chopped nuts
1/2 cup honey
1 cup dried cranberries

1. Preheat oven to 400°F.

2. Spread oats, wheat flakes and seeds (or nuts) on a baking sheet. Bake until fragrant and starting to brown, about 10 minutes.

3. Coat a 9-inch pie pan with cooking spray. Cook 1/2 cup honey in a large saucepan over medium-high heat, without stirring, until large foamy bubbles form and it starts to darken at the edges, 2 to 4 minutes. (The bubbles will start out small and increase to about 3/4 inch or larger when the honey’s done.)

4. Immediately pour the toasted oat mixture into the honey, add cranberries and salt and stir until completely coated. Quickly press the granola into the prepared pie pan using a heat-resistant spatula coated with cooking spray. Let cool for 30 minutes. Cut into wedges and transfer to a wire rack to cool completely.

Make Ahead Tip: Individually wrap in plastic and store at room temperature for 3 days or freeze for up to 1 month.

Shopping Tip: Wheat flakes are simply wheat kernels that have been steamed and rolled, oatmeal-style. Look for them in natural-foods stores.

Per serving: 279 calories; 9 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 47 g carbohydrates; 27 g added sugars; 6 g protein; 5 g fiber; 20 mg sodium; 153 mg potassium. ++++ Exchanges: 1 starch, 2 carbohydrate, 2 fat ++++ WWP: 6