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Maple-Almond Granola Bark
By Sandra Woodruff
Dec 18, 2009, 16:20
Yield: about 32 pieces
1/2 cup maple syrup
1/4 cup plus 1 1/2 tablespoons sugar
3 tablespoons canola oil
1 teaspoon vanilla extract
1 1/2 cups quick-cooking (1-minute) oats
1 cup sliced almonds
1/2 cup dark raisins
1/2 cup unsweetened grated coconut
1/4 cup dried cranberries
1/4 cup raw pumpkin seeds
1. Preheat the oven to 250 degrees F. Line a large rimmed baking sheet
(about 11-x-17 inches) with parchment paper, coat lightly with nonstick
cooking spray, and set aside.
2. Place the maple syrup, 1/4 cup of the sugar, oil, and vanilla in a
small bowl and stir to mix. Set aside. Set the remaining sugar aside
for the topping.
3. Place the oats and the remaining ingredients in a large mixing bowl
and toss to combine. Pour the maple syrup mixture over the oat mixture
and stir until the dry ingredients are evenly moist. Turn the granola
onto the prepared pan and press firmly into a rectangle about 9-by-13
inches and slightly less than 1/2 inch thick. Sprinkle the reserved 1
1/2 tablespoons of sugar over the top.
4. Bake until the granola is lightly browned and firm to the touch,
about 50 minutes. (It will become crisper as it cools.) Place the baking sheet on a wire rack and let the bark cool on the sheet
to room temperature. Break the granola into irregular shaped pieces,
each about 1 1/2-by-2-inches (note - do not attempt to cut the bark
with knife, as it will shatter). Store in an airtight container.
Nutritional Facts (per piece)
Calories: 88
Carbohydrates: 12 g
Fiber: 1.1 g
Fat: 4.3 g
Sat. Fat: 1 g
Cholesterol: 0 mg
Protein: 1.6 g
Sodium: 2 mg
Calcium: 15 mg
Potassium: 78 mg
Diabetic exchanges: 1 carbohydrate, 1 fat
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