Blueberries add a punch of flavor and antioxidant power to this simple, rustic granola bar formula.
Ingredients Lbs. Ozs. Method
GRANOLA
Rolled oats 2 lbs.
Vegetable oil 4 ozs.
Total appr. wt. 2 lbs. 4 ozs.
FINAL BATTER
Light brown sugar 1 lb. 5 ozs.
Vegetable oil 8 ozs.
Frozen whole eggs, thawed 10.5 ozs.
Vanilla extract 0.6 oz.
Cinnamon, ground 0.3 oz.
Salt 0.2 oz.
Whole wheat flour 13 ozs.
Granola 2 lbs. 4 ozs.
Blueberries, frozen (not thawed) 2 lbs.
Total appr. wt. 7 lbs. 9.6 ozs.
Instructions
GRANOLA
Spread oats on a prepared rimmed
baking sheet, and bake at 350°F for 12 to 15 minutes, until golden, stirring occasionally. Cool.
FINAL BATTER
Pat mixture into 12-in. by 20-in by 2 1/2-in. steamtable pans, pressing firmly.
Bake at 350°F for 35 to 40 minutes (25 to 35 minutes at 325°F in a
convection oven). Cool, and cut into 2-in. by 2 1/2-in. pieces.
Yield: 96 servings
