Breakfast Granola Bars

Credit: Ontario Beekeepers’ Association

Yields24 Servings
 2 cups quick-cooking rolled oats
 1 cup all-purpose flour
 1 cup grated Ontario Carrots
 ½ cup diced Ontario Apple (skin on)
  cup each roasted unsalted sunflower seeds and toasted chopped walnuts
 2 tsp ground cinnamon
 ¼ tsp salt
 1 Ontario Egg
 ½ cup canola oil
  cup each Ontario Liquid Honey and packed brown sugar
 1 tsp vanilla
1

Line a 13 x 9-inch (3.5 L) baking pan with foil, leaving 2-inch (5 cm) overhang at each end; grease foil.

2

In large bowl, combine oats, flour, carrots, apple, sunflower seeds, walnuts, cinnamon and salt. In medium bowl, whisk egg, oil, honey, sugar and vanilla until blended. Pour over dry ingredients and mix until thoroughly combined.

3

Spoon mixture into prepared pan, press firmly into an even layer with a spatula. Bake in 375°F (190°C) oven for about 30 minutes or until lightly browned around the edges and firm to the touch. Let cool completely in pan on rack. Using foil overhang as handles, remove from pan and transfer to cutting board. With large knife cut into bars. Store covered in the refrigerator.

4

Tips: Freeze wrapped bars in an air-tight container. Thaw at room temperature for 15 minutes or pack frozen into lunch box.

Ingredients

 2 cups quick-cooking rolled oats
 1 cup all-purpose flour
 1 cup grated Ontario Carrots
 ½ cup diced Ontario Apple (skin on)
  cup each roasted unsalted sunflower seeds and toasted chopped walnuts
 2 tsp ground cinnamon
 ¼ tsp salt
 1 Ontario Egg
 ½ cup canola oil
  cup each Ontario Liquid Honey and packed brown sugar
 1 tsp vanilla

Directions

1

Line a 13 x 9-inch (3.5 L) baking pan with foil, leaving 2-inch (5 cm) overhang at each end; grease foil.

2

In large bowl, combine oats, flour, carrots, apple, sunflower seeds, walnuts, cinnamon and salt. In medium bowl, whisk egg, oil, honey, sugar and vanilla until blended. Pour over dry ingredients and mix until thoroughly combined.

3

Spoon mixture into prepared pan, press firmly into an even layer with a spatula. Bake in 375°F (190°C) oven for about 30 minutes or until lightly browned around the edges and firm to the touch. Let cool completely in pan on rack. Using foil overhang as handles, remove from pan and transfer to cutting board. With large knife cut into bars. Store covered in the refrigerator.

4

Tips: Freeze wrapped bars in an air-tight container. Thaw at room temperature for 15 minutes or pack frozen into lunch box.

Breakfast Granola Bars
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