National Sunflower Association - link home
About NSA Join NSA Contact Us Facebook YouTube
All About Sunflower

Buyers

Health & Nutrition

Cardiovascular Benefit of NuSun Oil

Comparison to Other
Seeds, Nuts & Fruits

Confection Kernel
Nutrient Composition

Dietary Guidelines
Include Sunflower

Facts About Trans Fats

Facts About Vitamin E

NuSun: Today's Healthy
Oil Choice

Oils in Traditionally
Healthy Diets

Recipes

Research Supports
Trans-Free NuSun

Role of Healthy Oils

Seeds: An Ideal Snack

Sunflower Oil Fatty Acid Profiles

Sunflower Seeds - A
Winning Team!

Sunflower Seeds &
Cholesterol Reduction

The Amazing Kernel - A Powerhouse of Benefits

The Power of Sunflower Seeds

Sunflower Seed and Kernel

Sunflower Oil

Growers

Calendar of Events

Media Center

Photo Gallery

Sunflower Statistics

International Marketing

Research

Meal/Wholeseed Feeding

Sunflower Magazine

Surveys

Espanol

Daily Market News
Sign Up for Newsletter
Online Catalog
Online Directory
Google Search
Printer Friendly Version
You Are Here Health and Nutrition > Recipes


Health and Nutrition

Easy Healthy Granola Bars

1/2 cup raw sunflower seeds
2 cups old-fashioned rolled oats
1 cup almonds, sliced
1/2 cup wheat germ
1/2 cup honey
1/4 cup dark brown sugar, packed
1 ounce unsalted butter, plus extra for pan
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
6 1/2 ounces chopped dried fruit, any combination of apricots, cherries or other favorites
Butter a 9-by-9-inch glass baking dish and set aside. Preheat oven to 350 degrees.

Spread the oats, sunflower seeds, almonds and wheat germ onto a cookie sheet. Place in the oven and toast for 15 minutes, stirring occasionally.

Combine honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved. Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees. Immediately add the oat mixture to the liquid mixture and the dried fruit. Stir to combine. Put mixture into the baking dish and press down, evenly distributing the mixture, and bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.
Courtesy of Chef Bob Holloway, Eggland's Best Eggs, Platteville, Colo.


Previous Back to Categories Next

Top of the Page

copyright 2014 National Sunflower Association