Combine ingredients in a blender. Cover and process until smooth. Makes 3-4 servings.
Maple Nut Crunch Bars ¾ teaspoon ground cinnamon ¼ teaspoon salt 1/3 cup honey 1/3 cup maple syrup (try Maple Grove Farms or Spring Tree) 2 tablespoons brown sugar 2 tablespoons canola oil 4 cups old-fashioned oats ¼ cup slivered almonds ½ cup minced dried apricots ¾ cup raisins 2 tablespoons of nut butter (try almond, soy nut or natural peanut butter) 2 graham cracker sheets (try Honey Maid plain or chocolate varieties)
Combine the first 6 ingredients in a large, microwave-safe bowl, stirring well. Microwave on high for 1 minute, stirring half-way through. Add oats and almonds to mixture, and toss well to coat. Microwave on high for 7 ½ minutes, stirring every 2 minutes. Stir in apricots and raisins. Cool completely. Yield: 6 cups granola (serving size ¼ cup).
Spread nut butter on graham crackers, and sprinkle 1/8 cup of granola between each pair of graham crackers to make a “sandwich.” Use leftover granola as a topping for fat-free yogurt. Alternatively, store granola in an airtight container for up to one week or transfer to snack-sized bags and freeze for up to 6 months.
Copyright 2009-2011 Kim J Spaccarotella. All rights reserved.
