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2 tablespoons crystallized ginger, chopped
1/2 cup brown rice syrup
1/4 cup turbinado sugar
1/2 teaspoon fine grain sea salt
1 teaspoon vanilla extract
1. Grease an 8-inch square glass baking dish, and set aside.
2. Mix oats, seeds, oat bran, cereal, cranberries and ginger in a large bowl.
3. In a small saucepan, combine rice syrup, sugar and salt and cook over medium heat, stirring constantly until sugar melts, 1-2 minutes. Remove from heat; add vanilla.
4. Pour over the oat mixture and stir with a rubber spatula until all is moist and coated.
5. Spread mixture into prepared dish. Cover the mixture with a piece of parchment paper and press down firmly with your hands or a weight. Refrigerate if necessary to get the mixture to stay together. Let sit until firm, cut into pieces.
Nutrition information:
Per serving: 151 calories, 18% of calories from fat, 3 g fat, 0 g saturated fat, 0 mg cholesterol, 30 g carbohydrates, 3 g protein, 79 mg sodium, 3 g fiber.
hstevens@tribune.com
1/2 cup brown rice syrup
1/2 teaspoon fine grain sea salt
1 teaspoon vanilla extract
1. Grease an 8-inch square glass baking dish, and set aside.
2. Mix oats, seeds, oat bran, cereal, cranberries and ginger in a large bowl.
3. In a small saucepan, combine rice syrup, sugar and salt and cook over medium heat, stirring constantly until sugar melts, 1-2 minutes. Remove from heat; add vanilla.
4. Pour over the oat mixture and stir with a rubber spatula until all is moist and coated.
5. Spread mixture into prepared dish. Cover the mixture with a piece of parchment paper and press down firmly with your hands or a weight. Refrigerate if necessary to get the mixture to stay together. Let sit until firm, cut into pieces.
Nutrition information:
Per serving: 151 calories, 18% of calories from fat, 3 g fat, 0 g saturated fat, 0 mg cholesterol, 30 g carbohydrates, 3 g protein, 79 mg sodium, 3 g fiber.
hstevens@tribune.com
