Well, that was a lot of rain we receive in June! Rainy day means a perfect day for cooking with your loved ones. A lot of you have been asking for Chef Caroline’s granola bar recipe, so she agreed to share it with you! It’s an easy one to make and your little sous-chef can help too! Chef developed this recipe years ago when she was Chef de partie for a catering company. Originally, this recipe contains nuts and seeds, but since our kitchen is nut-free, she made some modification to it. The nuts add more crunchiness to it, but they are not necessary. If you have any leftovers granola bar, wrap them in a plastic wrap or put them in an airtight container, they will last for up to a month.
- 2 ½ cups butter (or margarine)
- ¼ cup honey (or maple syrup)
- 1 ½ cup brown sugar
- 11 cups rolled oats
- 1 ½ cup Shreddis cereal
- ½ cup dried cranberries
- ¼ cup dried fruits (optional)
- ¼ cup pecans (optional)
- ¼ cup almond (optional)
- ¼ cup sunflower and pumpkin seed (optional)
Preheat the oven at 350F
Line a 13 x 9-inch cookie sheet with parchment paper and oil the side.
In a saucepan, combine the butter, honey and brown sugar together. Bring to boil and simmer for 2 minutes.
In a large bowl, combine all the dry ingredient. Add the butter mixture and mix with a spatula until all the ingredients are moistened.
Pour in the cookie sheet spread evenly.
Cook for about 15 minutes or until the side began to be golden.
Let cool at room temperature for at least 1 hour. Unmold and cut in 20 portions.
*Note: If you add the optional dried fruits, nuts and seeds, reduce the cranberries to ¼ cup and the Shreddis to 1 cup.
The Central Kitchen Team