Gingerbread Muesli Bars

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 14

Nutritional value per serving:

Calories 359, total fat 21 G., saturated fats 2 G., proteins 7 G., carbohydrates 40 G., fiber 4 G., cholesterol 0 mg, sodium 174 mg, sugar 23 G.

These gingerbread-flavored granola bars are the perfect way to get a delicious morning boost. Their distinctive gingerbread aroma and flavor come from a blend of molasses, aromatic spices, and candied ginger. The base of the bars is made with several types of nuts, pumpkin seeds, and dried fruit. For a festive look, sprinkle them with colorful sprinkles (green, white, and red is perfect for the holidays). This recipe can easily be doubled and baked on a 12x18-inch baking sheet. Some bars can be frozen for later.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 cup dark brown sugar
0.5 cups vegetable oil
4 tablespoons of honey
2 tablespoons molasses
2 and 1/4 cups rolled oats
3/4 cup chopped pecans, toasted
3/4 cup almond needles
0.5 cup chopped salted cashews, roasted
0.5 cup peeled pumpkin seeds
2/3 cup dried cranberries
3 tbsp candied ginger, minced
1 tbsp. ground cinnamon
1 teaspoon ground ginger
0.5 tsp ground allspice
1/4 tsp ground cloves
1/4 cup + 1 tbsp whole wheat flour
1/4 cup + 1 tbsp wheat germ
1/4 cup holiday sprinkles

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: dried cranberries, candied fruit, rolled oats, almond, cashew nuts, pumpkin seed, pecans, molasses, honey, wheat germ, allspice, carnation

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Line a 9 x 13-inch baking sheet with parchment paper and spray generously with cooking spray.
In a medium saucepan, combine brown sugar, vegetable oil, honey, and molasses. Bring to a boil over medium heat, stirring frequently. Remove from heat and set aside.

In a large bowl, combine the oats, nuts, pumpkin seeds, dried cranberries, candied ginger, spices, wheat flour, wheat germ, and 1 teaspoon salt. Pour the honey mixture over the mixture and toss to coat. Transfer to the prepared pan and spread evenly. Spray the back of a second baking sheet with cooking spray and press the granola evenly into the pan. Sprinkle with holiday sprinkles.
Bake until golden brown, 25-30 minutes. Let cool completely, then remove from the pan and cut into fourteen 4x10 cm bars. Store in a tightly sealed container at room temperature for up to a week or freeze for up to 2 months.

Author of the recipe - Sarah Holden is a blogger dedicated to health and fitness motivation.

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