It is maple
syrup harvest season in some parts of our country. Though I have never
seen the syrup being harvested, I quite enjoy using it in various
recipes. Did you know that maple
syrup and rolled oats team up nicely with blueberries in granola bars?
The original
recipe called for frozen blueberries...but over here we prefer the bars
with dried blueberries (or dried cranberries).
- 2 cups old-fashioned rolled oats
- 1/3 cup chopped pecans
- 1/ 2 cup sunflower seeds
- 1/4 cup plus 2 tablespoons vegetable oil
- 1/4 cup brown sugar
- 1/3 cup pure maple syrup
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup flour
- 1 cup frozen blueberries (not thawed) or 3/4 cup dried blueberries
- Preheat oven to 350°F. Line a 9x12 inch pan with aluminum foil, leaving an inch overhang on all sides. Coat pan with non-stick cooking spray.
- Combine oats, pecans and sunflower seeds with 2 tablespoons oil. Spread on a baking sheet and bake for 12-15 minutes stirring several times. Cool.
- Beat together 1/4 oil, brown sugar, maple syrup, egg, vanilla, cinnamon and salt.
- Add flour and beat until smooth.
- Stir in cooled oatmeal mixture until blended.
- Fold in blueberries.
- Press mixture firmly into prepared pan.
- Bake for about 25 minutes or until lightly browned.
- Cool. Remove from pan by lifting out the foil.
- Cut into bars.
- These freeze well.
