This easy granola bar recipe lends itself well to many flavour combinations and variations. Feel free to add any variety of nuts, seeds, and chocolate chips, along with any spices, that you like.
For example, instead of almonds and cranberries, try:
Pecan-Cranberry – add 1/3 cup chopped pecans and 1/3 cup dried cranberries to the dry ingredients, along with 1/2 tsp cinnamon and 1/4 tsp nutmeg.
Chocolate-Cranberry – add 1/3 cup dried cranberries to the dry ingredients; once they are coated with the sugar mixture, allow to cool slightly and add 1/3 cup miniature chocolate chips.
Chocolate-Almond – add 1/3 cup dried cranberries to the dry ingredients; once they are coated with the sugar mixture, allow to cool slightly and add 1/3 cup miniature chocolate chips.
NOTE: We tested the following recipe with both creamed honey and liquid honey. The bars from the liquid honey did not stick together as nicely as the bars with creamed honey.
Cranberry Almond Granola Bars
Line with parchment, or grease a 9x13 pan.
In a large bowl, combine oats, rice crispies, shredded coconut, sliced almonds, and dried cranberries.
In a small saucepan, melt the butter over medium low heat. Add the honey, brown sugar, vanilla, and salt. Stir to combine and let it come to a boil. Once the whole pot is boiling, cook for 2 minutes.
Pour butter mixture over dry ingredients. Mix until dry ingredients are well coated.
Pour mixture into prepared pan and press firmly. Place pan in refrigerator for 20 minutes. Cut into desired sizes.
These tasty and quick cinnamon buns are an easy alternative to regular cinnamon buns. This recipe still gives you a hearty bun, without having to spend all day baking.
This recipe has been tested with both regular milk and buttermilk, and results were consistent.
Easy Cinnamon Buns
Preheat oven to 400F; prepare your 12-cup muffin pan by greasing it with cooking spray.
In an electric mixer bowl, add both flours, baking powder, salt, cinnamon, and nutmeg. Turn mixer on until the dry ingredients are well combined.
With the mixer on low, add the cubed butter and continue mixing until it resembles coarse crumbs. Add the milk and mix until a dough forms into a ball that comes away from the side of the ball. Turn dough onto floured counter and let rest for 5 minutes.
While the dough rests, melt the butter for the filling. Combine the brown sugar and the spices.
Cut the dough in 2 equal parts and let rest for 10 minutes. The filling recipe above is enough for both halves.
Once the dough has rested, roll the first half into a rectangle that is approximately 8"x 12". Brush dough with melted butter, getting as close as possible to the edges. Sprinkle with half of the brown sugar/spice mixture.
Beginning with the long edge closest to you, snugly roll the dough together. Once you've finished, pinch the raw edges together to seal the roll. Cut the long roll into 6 equal pieces, each one approximately 2" in length. Place in greased muffin tin.
Repeat the previous two steps with the remaining dough.
Peel the outermost layer of each roll out and curl the edges under, so they begin to look like roses. You don't have to do this step, but it does add to the overall appearance once they've been baked.
Bake in 400F oven for 25 minutes. The buns will be a lovely golden brown!