A simple, healthy granola bar recipe. Feel free to swap the cranberries and almonds for your favorite dried fruit and nut combinations and add up to 1 teaspoon of desired spices. Some ideas: Dried apples, walnuts, and raisins; apricots and pecans; dried pineapple and coconut.
1cupold fashioned rolled oats
1/2cupcrispy rice cereal,— puffed millet, high-fiber cereal mix (I used Kashi Go Lean), crushed pretzel sticks, or any other crispy grain or cereal
1/3cupalmonds,— sliced or coarsely chopped
2tablespoonsground flax seed— optional
Preheat oven to 350 degrees F. Line an 8-by-8-inch pan with parchment paper or foil, leaving extra hanging off of the sides. Coat with cooking spray.
Spread oats, cereal, and almonds on an ungreased baking sheet. Toast in the oven for 10-12 minutes until lightly browned, stirring once half-way through. Reduce oven temperature to 325 degrees F.
In a large bowl, whisk egg, egg white, sugar, oil, cinnamon, salt, vanilla, and flax seed (if using). Stir in toasted oat mixture and whole-wheat flour. Fold in cranberries. Pour into prepared pan and lightly press with the back of a spatula to flatten.
Bake bars until golden brown, 30 to 35 minutes. Using parchment paper or foil to lift out the bars and transfer to a rack to cool completely. With a lightly oiled knife, cut into 12 sections.
Storage Tip: Store bars in an airtight container for up to a week or wrap individually in plastic wrap, then foil, and freeze for up to 1 month.