Crunchy Granola Wedges

  • Serves
  • Maintenance
1 cup rolled oats 1 cup wheat flakes 1 cup sunflower seeds or chopped nuts 1/2 cup honey 1 cup dried cranberries Pinch of salt
Step 1: Preheat oven to 400°F/200 C Step 2: Spread oats, wheat flakes and seeds (or nuts) on a baking sheet. Bake until fragrant and starting to brown, about 10 minutes. Coat a 9-inch pie pan with cooking spray. Cook 1/2 cup honey in a large saucepan over medium-high heat, without stirring, until large foamy bubbles form and it starts to darken at the edges, 2 to 4 minutes. (The bubbles will start out small and increase to about 3/4 inch or larger when the honey’s done.) Step 3: Immediately pour the toasted oat mixture into the honey, add cranberries and salt and stir until completely coated. Quickly press the granola into the prepared pie pan using a heat-resistant spatula coated with cooking spray. Let cool for 30 minutes. Cut into wedges and transfer to a wire rack to cool completely. Tip: Store in room temperature for up to 3 days or in the freezer for up to 1 month. Source: Eating Well Sept/Oct. 2010