Home made granola bars

My sister Jen came over the other day with her kids and father-in-law after we visited the pumpkin patch. She also brought cinnamon buns (which we promptly consumed by Nica) and homemade granola. Now normally I detest granola. I find it way too chewy and dry and... healthy (Lord forbid). But I took one bite of hers and I couldn't stop! I asked for piece after piece until it was all gone (sorry kids).

Surprisingly, Ariana who normally eats everything didn't like it even though it had raisins and it was sweet. Must have been the texture.

Here is the recipe that I can't wait to try out:

http://www.canadianliving.com/food/gluten_free_chewy_honey_nut_snack_bars.php

Ingredients

• 1/4 cup (60 mL) almond butter or natural peanut butter
• 1/4 cup (60 mL) liquid honey
• 2 tbsp (30 mL) packed brown sugar
• 2 tbsp (30 mL) vegetable oil
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) cinnamon
• 2/3 cup (150 mL) gluten-free large-flake rolled oats
• 1/2 cup (125 mL) chopped pecans
• 1/2 cup (125 mL) chopped dates
• 1/3 cup (75 mL) hulled unsalted sunflower seeds
• 1 egg white

Preparation

In saucepan, bring almond butter, honey, brown sugar, oil, salt and cinnamon to boil over medium heat, stirring until sugar is dissolved, about 1 minute. Let cool slightly.

Meanwhile, in bowl, combine rolled oats, pecans, dates and sunflower seeds; set aside.

Whisk egg white into honey mixture; fold in oat mixture until evenly coated. Press firmly into parchment paper–lined or greased foil-lined 8-inch (2 L) square cake pan.

Bake in 325°F (160°C) oven until golden brown, about 20 minutes. Let cool in pan on rack for 30 minutes. Refrigerate until cold, about 1 hour. Cut into bars.