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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