Gather
2 cups old-fashioned oats
4 tablespoons (1/2 stick) butter
1/4 cup honey
1/3 cup brown sugar
1/4 teaspoon salt
1-1/2 cups crispy rice cereal
1/2 cup shelled sunflower seeds or pumpkin seeds
1/2 cup dried cranberries
Go
1. Preheat oven to 350° F. Line a 13-by-9-inch pan with waxed paper, then grease with cooking spray. (Choose a pan with square corners, not round.)
2. Pour oats on a cookie sheet. Bake for 3 to 5 minutes, until golden brown.
3. In a small saucepan, cook butter, honey, brown sugar and salt together over medium heat. When the syrup starts to bubble, cook for another 2 minutes, stirring constantly. Remove from heat.
4. Mix toasted oats, cereal and seeds together in a large bowl.
5. Pour syrup over grains and mix together.
6. Press mixture into pan firmly. Sprinkle cranberries on top, then press again.
7. Refrigerate for 1 to 2 hours. Cut into 20 bars.
8. When serving, form a trail of cranberry “ants” leading to your granola bar.
Find more bug recipes in the May 2016 issue of Clubhouse magazine.
