Recipe: Whole Grain Granola Bars

WHOLE GRAIN GRANOLA BARS

"These are usually eaten in bars as noshing fare, but they can also be crumbled and sprinkled over ice cream or fruit. The grain flakes, nuts, and fruits can be varied, but the rolled oats are necessary."

2 cups uncooked rolled oats
2 cups spelt or wheat flakes
2 cups barley flakes
1 cup slivered almonds
1/2 cup shredded dried coconut
1/2 cup dark seedless raisins
1/2 cup chopped dried dates
1/4 cup sesame seeds
1/4 cup brown sugar
1/2 cup honey
1/2 cup melted butter or margarine
1 tablespoon freshly crushed allspice berries
1 tablespoon vanilla extract
1/2 teaspoon salt
Water, if needed

Preheat the oven to 300 degrees F.

In a large pan, mix the oats, barley, wheat, almonds, coconut, and sesame seeds.

In a small bowl, mix the melted butter or margarine, honey, brown sugar, allspice, vanilla, and salt; pour this over the grains and mix evenly. If the mixture won't hold together at this point, boil some water and stir in.

Spread the mixture evenly over two rimmed baking sheets or shallow pans.

Bake in the center of the oven for 15 to 20 minutes, until the oats are golden brown. Remove from the oven, stir in the dates and raisins, and allow to cool to room temperature. The granola will become crisp as it cools.

Cut into bars and store in an airtight container. It will keep for several days. For longer storage, put the container in the refrigerator or freezer.

Source: The Whole Grain Cookbook by A. D. Livingston