'GET UP & GO' BARS
I found these at the Mr. Food site. My friends says they really are called Get Up and Go Bars because with all the fiber, you really will have to get up and run! Especially if you have one of these bars with your first morning cup of coffee!
Provided by Mirj2338
Categories Bar Cookie
Time 10m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Line a 9" x 13" baking dish with foil and coat the foil with nonstick cooking spray.
- (I just use parchment paper, ungreased).
- In a large saucepan, combine the sugar, corn syrup, and peanut butter over medium-high heat.
- Bring to a boil and cook for 1 minute, stirring constantly.
- Add the remaining ingredients; mix well then spread evenly into the prepared pan.
- Let cool then cut into bars and serve, or cover until ready to serve.
Nutrition Facts : Calories 245.2, Fat 7.9, SaturatedFat 1.4, Sodium 158.8, Carbohydrate 41.6, Fiber 3.3, Sugar 13.6, Protein 6.4
GET-UP-AND-GO GRANOLA
My family loves to have this soul-warming granola before hiking, biking or even when camping. It smells delicious while baking up and you can easily make in large batches for special occasions or to send in gift packages to family and friends. -Sabrina Olson, Otsego, Minnesota
Provided by Taste of Home
Time 45m
Yield 7-1/2 cups.
Number Of Ingredients 12
Steps:
- Preheat oven to 300°. In a large bowl, combine oats, almonds, brown sugar and flax. In a microwave-safe dish, whisk oil, honey, maple syrup, pie spice and salt. Microwave on high for 30-45 seconds or until heated through, stirring once. Stir in vanilla. Pour over oat mixture; toss to coat., Spread evenly in a 15x10x1-in. baking pan coated with cooking spray. Bake 30-40 minutes or until golden brown, stirring every 10 minutes. Cool completely on a wire rack. Stir in cranberries and raisins. Store in an airtight container.
Nutrition Facts : Calories 255 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 84mg sodium, Carbohydrate 40g carbohydrate (15g sugars, Fiber 5g fiber), Protein 7g protein.
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