Ingredients
Granola
- 2 Cups old-fashioned rolled oats
- 3/4 Cup coarsely chopped, whole natural California almonds
- 1/4 Cup brown sugar
- 1/4 Cup apple juice
- 1 Tablespoon vegetable oil
- 1/4 Cup honey
- 1/4 Teaspoon salt
- 3/4 Teaspoon ground cinnamon
- 3/4 Teaspoon vanilla
- 11/2 Cups California raisins
Procedure
Granola
Preheat oven to 250°F.
Combine oats and almonds in large bowl; mix and set aside. Mix sugar, apple juice, oil, honey, salt, cinnamon and vanilla in large saucepan. Stir over medium heat until sugar dissolves, about 4 minutes. Do not boil. Pour mixture over oats and nuts. Toss to coat evenly. Spread mixture in large baking pan. Bake at 250°F for 1 hour and 15 minutes, stirring every 15 minutes, until granola is dry. Remove from oven. Cool, stirring once or twice. Mix in raisins. Set aside.
Bars
- 1/2 Cup butter or margarine
- 1 Cup light brown sugar
- 1 Teaspoon vanilla extract
- 11/2 Cups all-purpose flour
- 1/2 Teaspoon baking powder
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon salt
- 1/2 Teaspoon ground cinnamon
- 2 extra large eggs
Bars
Preheat oven to 350°F.
Oil a 9x13x2-inch baking pan; set aside. In a mixing bowl, cream butter and sugar together. Beat in eggs and vanilla until light and fluffy. Sift flour, baking powder, baking soda, salt and cinnamon together. Add to creamed mixture; mix well. Stir granola into the mixture. Spread dough evenly in prepared pan. Bake at 350°F for 30 to 40 minutes or until lightly browned and toothpick inserted in center comes out clean. Remove from oven and cool in pan. Cut into 12 bars.