Recipe courtesy of
Sarah Holden
for
Food Network Kitchen
Recipe courtesy of
Sarah Holden
for
Food Network Kitchen
Watch how to make this recipe.
Gingerbread Granola Bars
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- Level: Easy
- Total: 50 min
- Active: 15 min
- Yield: 14 granola bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 359
- Total Fat
- 21 g
- Saturated Fat
- 2 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 4 g
- Sugar
- 23 g
- Protein
- 7 g
- Cholesterol
- 0 mg
- Sodium
- 174 mg
These granola bars are the perfect way to get your gingerbread fix first thing in the morning without actually eating a cookie. They get the signature gingerbread flavor from molasses in the syrup, lots of ground holiday spices and, my favorite, a couple tablespoons of candied ginger. This recipe can easily be doubled and baked in a 13-by-18-inch baking sheet; I like to do this and freeze half for later.
- Level: Easy
- Total: 50 min
- Active: 15 min
- Yield: 14 granola bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 359
- Total Fat
- 21 g
- Saturated Fat
- 2 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 4 g
- Sugar
- 23 g
- Protein
- 7 g
- Cholesterol
- 0 mg
- Sodium
- 174 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. Line a 9-by-13-inch rimmed baking sheet with parchment and grease well with nonstick cooking spray.
- Combine the brown sugar with the oil, honey and molasses in a medium saucepan. Bring to a boil over medium heat, stirring often. Remove from the heat and set aside.
- Toss together the oats, nuts, pepitas, dried cranberries, candied ginger, spices, wheat flour, wheat germ and 1 teaspoon salt in a large bowl. Pour the honey mixture on top and toss to coat. Transfer to the prepared pan and spread evenly. Spray the bottom of a second baking sheet with nonstick cooking spray and use it to press the granola down into the pan evenly. Sprinkle the holiday sprinkles on top.
- Bake until golden brown, 25 to 30 minutes. Let cool completely, then remove from the baking sheet and cut into fourteen 1 1/2-by-4-inch bars. Store in an airtight container at room temperature for up to a week or freeze for up to 2 months.
