A Rachel Ray Recommend
Recently, I’ve become a fan of Rachel Ray’s EveryDay Magazine. Wasn’t too sure how I would take to the magazine, but I’ve borrowed a few issues from my in-laws and I’m kinda digging recommendations from the EVOO/Sammies Queen. Every Sunday I attempt to plan for the week ahead so that Beth does not have to stress over dinner and snacks. Constantly on the search for new ideas, I turn to EveryDay occasionally – lots of variety. But, as you may know, I can’t simply take a recipe and do it exactly as is….. With this, I tried the Fruity Cereal Bars recipe in the most current issue of EveryDay. And, of course, changed it up – just a bit….
Awesome Cereal Bars
1/3 Cup Agave Syrup – use Agave, trust me.
1/4 light brown sugar – use a little less than 1/4 cup and use the light as the dark may be a bit too much for this already sweet bar
2 tbsp butter
1.5 – 2 tsp Vanilla extract. The additional vanilla makes it delish.
2-3 cups toasted quick rolled oats – spread oats on a cookie tray and bake at 400 for about 15 minutes until lightly toasted
3/4 cup Cinnamon Roast Almonds (I use Emerald Nuts brand). The cinnamon flavored nuts add great flavor.
1/4 cup dried cranberries
Dash of coarse salt
Cook syrup, sugar and butter until sugar is dissolved. Add vanilla, almonds, cranberries, salt. Mix. Add oats 1 cup at a time. You may not need all oats as you don’t want the mixture too unmanageable. Consistency should be spreadable (kinda like a good batch of rice crispy treats).
Line a glass baking dish with parchment, spread mixture evenly to the desired bar thickness. Refrigerate for 30 minutes. Cut into bars.
NOTE: Once bars are cut, dust plate with powdered sugar (lightly) to keep the bars from sticking to the plate. I had a bit of difficulty with the bars sticking after longer refrigeration (I’m open to suggestions – because no matter what – these are a make-again). You can add anything to these bars – and play with the consistency. But do note that they are on the sweet side – so I refrain from using chocolate chips when using the Agave.