I Feel Like Baking
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Photos via Sarah Rhoads and Whole Living Daily.
Windows down, hands out the window, driving fast, the wind in your hair.
Summer in full swing.
Let's have an adventure, and let's cook these tasty treats. Yum!
2 cups rolled oats
1 cup puffed crispy rice cereal
1/4 cup unsweetened coconut flakes
1 tablespoon flax seed
1/2 cup honey (raw local is best)
1/2 cup chocolate hazelnut spread (the all-natural or raw spreads are best, or you can use--gasp!--Nutella)
3 tablespoons oil
1/2 teaspoon vanilla extract
1/4 cup nuts (I like almonds or walnuts)
1. Preheat oven to 350 degrees F.
2. Line an 8-by-8-inch pan with parchment paper, letting it drape slightly over the sides of the pan.
3. Chop the nuts. In a large bowl stir together rolled oats, crispy rice cereal, coconut flakes, and flax seed. Add in honey, chocolate hazelnut spread, vanilla extract, and stir until blended.
4. Spread and press evenly onto parchment-lined baking pan and bake in a preheated oven on the center rack for 20-25 minutes until top is golden brown. Cool pan on wire rack for 20 minutes. (Resist the urge to cut or handle the bars until they are cool.) Once pan is cool to the touch, lift parchment paper from pan and set granola on parchment pan until almost completely cooled.
To make eight full-sized bars, cut down the center and then cut each section into 4 evenly sized bars per section. Cut them all in half again for 16 small squares.
