Ingredients
2cupsquick cooking oats
1cupRice Krispies cereal
⅓cupalmonds,heaping, dry roasted, chopped
1tbsppoppy seeds
4tbspbutter
½cuplight brown sugar,packed
¼cuphoney
⅛tspsalt
¾tspalmond extract
2¼cupsquick cooking oats
1cupRice Krispies cereal
1tbsppoppy seeds
4tbspbutter
½cuplight brown sugar
¼cuphoney
1½tbsplemon juice,fresh
1½tsplemon zest
⅛tspsalt
Preparation
In a mixing bowl, combine the quick oats, Rice Krispies Cereal, chopped almonds, and poppy seeds. Set aside.
Melt the butter in a medium saucepan then stir in the brown sugar, honey, and salt.
Bring the mixture to a boil over medium-high heat, stirring constantly. Reduce the temperature to medium-low and simmer for 2 minutes, stirring occasionally.
Remove from heat, stir in the almond extract. Pour the sugar mixture over the oat mixture and toss until evenly coated.
With buttered hands, firmly press the mixture into a buttered 11×7-inch baking dish.
Cover the dish with plastic wrap and refrigerate for 15 minutes.
Cut the granola into bars, serve, and enjoy!
In a mixing bowl combine the quick oats, Rice Krispies Cereal, and poppy seed. Set aside.
Melt the butter in a medium saucepan, then stir in the brown sugar, honey, salt, lemon juice, and lemon zest.
Bring the mixture to a boil over medium-high heat, stirring constantly. Reduce the temperature to medium-low and simmer for 2 minutes while stirring occasionally.
Pour the sugar mixture over the oat mixture and toss the mixture until evenly coated.
With buttered hands, firmly press the mixture into a buttered 11×7-baking dish.
Cover the dish with plastic wrap and refrigerate for 15 minutes.
Cut the granola into bars, serve, and enjoy!
