RAISIN GRANOLA BREAKFAST BARS

FOR THE GRANOLA:
2 cups old-fashioned rolled oats
3/4 cup coarsely chopped almonds
1/4 cup packed brown sugar
1/4 cup apple juice
1 tablespoon vegetable oil
1/4 cup honey
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon vanilla
1 cup raisins
FOR THE BARS:
1/2 cup (1 stick) butter or margarine
1 cup packed light brown sugar
2 extra-large eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

TO PREPARE THE GRANOLA:
Preheat oven to 250 degrees F.

In a large bowl, stir together oats and almonds; set aside.

In a large saucepan over medium heat, mix together 1/4 cup brown sugar, apple juice, oil, honey, salt, 3/4 teaspoon cinnamon and 3/4 teaspoon vanilla. Stir until sugar dissolves, about 4 minutes. Do not let boil.

Pour mixture over oats and nuts. Toss to coat evenly. Spread mixture in a large baking pan.

Bake for 1 hour and 15 minutes, stirring every 15 minutes, until granola is dry. Remove from oven. Let cool, stirring once or twice. Mix in raisins. Set aside.

TO PREPARE THE BARS:
Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan; set aside.

In a mixing bowl, beat butter and 1 cup brown sugar together. Beat in eggs and 1 teaspoon vanilla until light and fluffy; set aside.

In a separate bowl, sift together flour, baking powder, baking soda, 1/2 teaspoon salt and 1/2 teaspoon cinnamon. Add to butter mixture; mix well. Stir granola into the mixture. Spread dough evenly in prepared pan.

Bake for 30 to 40 minutes or until lightly browned and a toothpick inserted in the center comes out clean. Remove from oven; let cool in pan. Cut into 15 bars.

Makes 15 bars
Adapted from source: the California Raisin Marketing Board