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To make granola bars, the same granola mixture should be pressed into the preferred shape after the first toasting. The second toasting is then completed at a slightly lower temperature and over a longer period of time. If sufficient honey is used, the hot mixture can be pressed into oiled forms also just before the toasting is finished, when the granola is still moist and sticky.
The sample recipe below is adapted from “The Joy of Cooking” (Rombauer and Rombauer Becker, 1975):
Ingredients (in parts by volume, e.g. cups):
2 Rolled oats 1 Dry milk
2 Rolled rye or barley 2 Coarsely chopped almonds
2 Wheat or corn flakes (or rolled) 2 Shredded or flaked coconuts
1 Vegetable oil 2 Hulled sunflower seeds
1 Honey 1 Sesame seeds
3 Wheat germ q.s. Pollen, insect larvae or dried fruits
Preheat the oven to 150 0C. Scatter the rolled grains on a baking sheet or pan and toast for 15 minutes in the oven, stirring frequently. Slowly heat the oil and honey and add the remaining ingredients. Then combine with the toasted grains and spread thinly in the pan, continuing to toast in the oven and stirring frequently for another 15 minutes or until the ingredients are toasted.
While the ingredients are still warm and sticky, sprinkle the pollen pellets, pollen powder, insect larvae or chopped dried fruits onto the granola and form into bars of the desired size.