Gingerbread Granola Bars
- Level: Easy
- Yield: 14 granola bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 359
- Total Fat
- 21
- Saturated Fat
- 2
- Carbohydrates
- 40
- Dietary Fiber
- 4
- Sugar
- 23
- Protein
- 7
- Cholesterol
- 0
- Sodium
- 174
- Total: 50 min
- Active: 15 min
Ingredients
Nonstick cooking spray
1/2 cup dark brown sugar
1/2 cup vegetable oil
4 tablespoons honey
2 tablespoons molasses
2 1/4 cups old-fashioned oats
3/4 cup pecan pieces, toasted
3/4 cup slivered almonds
1/2 cup salted roasted cashews, chopped
1/2 cup pepitas
2/3 cup dried cranberries
3 tablespoons candied ginger, chopped
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 cup plus 1 tablespoon whole-wheat flour
1/4 cup plus 1 tablespoon wheat germ
Kosher salt
1/4 cup holiday sprinkles
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.